These mini lemon cheesecakes are like little bites of sunshine! They have a creamy lemon filling on a crunchy crust that’s simply delicious. Super cute and perfect for sharing!
Making these tiny treats is a breeze! I love how they look on a dessert plate. Plus, they’re perfect for when you just need a little sweet pick-me-up. Who can resist lemon, right? 🍋
Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust its flavor and texture. If you don’t have graham crackers, try digestive biscuits or vanilla wafers. Both options work well!
Cream Cheese: Full-fat cream cheese is best for a rich texture. If you need a lighter option, consider using a reduced-fat cream cheese. Just know it may change the creaminess a bit.
Sour Cream: This adds a nice tang. If you’re out of sour cream, plain Greek yogurt can work as a substitute! It’ll give a slightly different flavor but will still taste great.
Lemon Juice & Zest: Fresh lemon juice and zest are key for that bright flavor. Bottled lemon juice can be used in a pinch, but fresh is always better!
Whipped Cream: For the topping, using store-bought whipped cream is fine, but I love making my own with heavy cream—it’s so easy and tastes fresher!
How Do You Ensure Your Cheesecakes Bake Perfectly?
Baking the mini cheesecakes requires some care to avoid cracks and ensure they’re perfectly set. Here are some tips:
- Keep an eye on the baking time! You want them slightly jiggly in the center; they will firm up as they cool.
- Don’t overmix the batter—mix just until combined to prevent too much air from getting in, which can cause the cheesecakes to crack.
- Cooling is key. Allow them to cool at room temperature first, then chill in the fridge to firm up fully for the best texture.
How to Make Mini Lemon Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For the Lemon Topping:
- 1/2 cup lemon curd
- 1 cup whipped cream (for piping)
- Lemon slices (for garnish)
- Poppy seeds (for garnish)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and an additional 18-20 minutes to bake. After that, let them cool to room temperature and refrigerate for at least 3 hours (or overnight). So, plan for a total of about 4 hours, including chilling time, before you enjoy these lemony treats!
Step-by-Step Instructions:
1. Preheat and Prepare Muffin Tin:
Start by preheating your oven to 325°F (160°C). While that’s heating up, line a muffin tin with cupcake liners to hold your mini cheesecakes.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. Once mixed, press this mixture firmly into the bottom of each cupcake liner to create a nice, firm crust.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, use a hand mixer to beat together the softened cream cheese and sugar until the mixture is smooth. Next, add in the sour cream, eggs, lemon juice, and lemon zest, mixing everything together until it’s well combined and creamy.
4. Fill the Muffin Tin:
Carefully pour the cheesecake filling over the prepared crusts in the muffin tin, filling each liner about 3/4 of the way full to allow room for rising.
5. Bake:
Pop the muffin tin in the preheated oven and bake for 18-20 minutes. You want the centers to be set but still slightly jiggly. When they’re done, take them out and let them cool to room temperature. Afterwards, refrigerate for at least 3 hours, or overnight if you can wait that long!
6. Assemble and Garnish:
Once the mini cheesecakes are chilled, carefully remove them from the muffin tin and place them on a serving platter. Top each cheesecake with a spoonful of lemon curd, then pipe your whipped cream on top for a lovely finish. Finally, garnish with a slice of lemon and a sprinkle of poppy seeds for that extra flair.
7. Serve and Enjoy:
Now, your mini lemon cheesecakes are ready to enjoy! Serve them chilled and watch everyone fall in love with this zesty treat!
Can I Substitute the Cream Cheese?
Yes, if you’re looking for a lighter option, you can use Neufchâtel cheese, which is a lower-fat cream cheese. However, for a non-dairy alternative, try vegan cream cheese. Just keep in mind that the flavor and texture may vary slightly.
What If I Don’t Have Graham Crackers?
No problem! You can use crushed digestive biscuits or vanilla wafer cookies as a substitute for the graham cracker crumbs. For a gluten-free option, look for gluten-free graham cracker crumbs or crushed gluten-free cookies.
How to Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage; just wrap each cheesecake in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to 2 months. Thaw overnight in the fridge before serving.
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice is best for flavor, you can use bottled lemon juice in a pinch. Just remember that the taste may be slightly less bright. For a fresher taste, consider adding a bit of extra lemon zest from a fresh lemon to enhance the flavor!
