Why You’ll Love This Recipe
These cheesecakes offer a delightful balance of tangy lemon and rich, creamy cheesecake. They’re easy to make, require minimal baking time, and can be customized with various toppings like whipped cream or fresh berries. Plus, their individual portions make them perfect for serving at gatherings.
Ingredients
For the Crust:
- 1 ¾ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sour cream
- 2 large eggs
- 1 cup lemon juice
- 1 tsp vanilla extract
- Zest of 1 lemon
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- Line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of each liner.
- Make the Cheesecake Filling:
- In a mixing bowl, beat cream cheese, sour cream, and sugar until smooth.
- Add eggs, lemon juice, vanilla extract, and lemon zest, mixing until well combined.
- Assemble and Bake:
- Pour the cheesecake batter over the crust in each liner, filling them about ⅔ full.
- Bake for 20-25 minutes or until the centers are set.
- Let cool, then chill in the refrigerator for at least 2 hours before serving.
Servings and Timing
- Servings: 12 mini cheesecakes
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes (plus chilling time)
Variations
- Different Crusts: Use crushed Oreos, digestive biscuits, or almond flour for a unique twist.
- Additional Flavors: Try adding a bit of raspberry puree or blueberry compote to the batter for a fruity variation.
- Dairy-Free Option: Substitute cream cheese and sour cream with plant-based alternatives.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual cheesecakes for up to 3 months. Thaw overnight in the refrigerator before serving.
FAQs
1. Can I use a different cookie base instead of graham crackers?
Yes! Crushed Oreos, digestive biscuits, or even ground almonds mixed with butter can work as great alternatives.
2. How long should I let the cheesecakes cool before serving?
Allow them to cool at room temperature for about 30 minutes before chilling for at least 2 hours.
3. Can I make these mini cheesecakes without dairy?
Yes! Use dairy-free cream cheese and sour cream alternatives to make them completely dairy-free.
4. Can I freeze mini lemon cheesecakes?
Absolutely! Store them in an airtight container and freeze for up to 3 months. Let them thaw in the fridge before serving.
5. What are some alternative flavors for mini cheesecakes?
Try chocolate raspberry, pumpkin spice, matcha, or strawberry basil for a unique twist.
6. How can I make them even more lemony?
Increase the lemon zest and juice slightly for a more intense lemon flavor.
7. What toppings go well with mini lemon cheesecakes?
Whipped cream, fresh berries, lemon zest, or even a drizzle of honey or chocolate make great toppings.
8. Can I make these ahead of time?
Yes! Prepare and refrigerate them a day in advance for the best flavor.
9. How do I prevent cracks in my mini cheesecakes?
Avoid overmixing the batter and don’t overbake. Let them cool gradually.
10. Can I make these in a standard cheesecake pan instead?
Yes! You can use a 9-inch springform pan and adjust the baking time to around 40-45 minutes.
Conclusion
Mini Lemon Cheesecakes are a delightful dessert with a creamy, tangy flavor and a buttery crust. Whether for a party or a sweet personal treat, these easy-to-make cheesecakes will be a favorite for all. Enjoy experimenting with flavors and toppings to make them your own!
Mini Lemon Cheesecakes
Mini Lemon Cheesecakes are the perfect bite-sized dessert, featuring a buttery graham cracker crust and a creamy, tangy lemon-infused cheesecake filling. These individual treats are easy to make, ideal for parties, and can be customized with your favorite toppings like whipped cream or fresh berries. With a bright, refreshing citrus flavor, they’re a crowd-pleasing dessert for any occasion!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 ¾ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sour cream
- ½ cup sugar
- 2 large eggs
- 1 cup lemon juice
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (160°C).
- Line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of each liner.
- Make the Cheesecake Filling:
- In a mixing bowl, beat cream cheese, sour cream, and sugar until smooth.
- Add eggs, lemon juice, vanilla extract, and lemon zest, mixing until well combined.
- Assemble and Bake:
- Pour cheesecake batter over the crusts, filling each liner about ⅔ full.
- Bake for 20-25 minutes or until the centers are set.
- Let cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Swap graham cracker crumbs for crushed Oreos or digestive biscuits for a different crust.
- For extra lemon flavor, increase the amount of lemon zest and juice slightly.
- Top with whipped cream, fresh berries, or a drizzle of honey for extra flair.
