Description
Mini Lemon Cheesecake Bites are delightful, bite-sized desserts featuring a crisp graham cracker crust and a creamy, tangy lemon-infused cheesecake filling. Perfect for parties or a refreshing treat, these easy-to-make bites combine the richness of cream cheese with the bright flavor of fresh lemon juice and zest, topped optionally with whipped cream and extra lemon zest for an elegant finish.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- Zest of 1 lemon
For the topping (optional):
- Whipped cream
- Lemon zest for garnish
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 325°F (160°C) and line a mini muffin tin with paper liners to prepare for the crust.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir thoroughly until the mixture resembles wet sand.
- Form the Crust Bases: Spoon about one tablespoon of the crust mixture into each muffin liner. Press the mixture down firmly to create an even and compact base for each cheesecake bite.
- Bake the Crust: Place the muffin tin in the preheated oven and bake for 5-7 minutes until the crusts turn lightly golden. Remove the tin and allow the crusts to cool slightly before adding filling.
- Prepare the Cheesecake Filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add sugar while mixing to ensure it’s well incorporated.
- Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition to create a homogeneous mixture. Stir in vanilla extract, fresh lemon juice, and lemon zest until all ingredients are fully combined.
- Fill the Muffin Liners: Pour the cheesecake filling over the cooled crust in each liner, filling each about three-quarters full to allow space for slight rising.
- Bake the Cheesecake Bites: Return the muffin tin to the oven and bake for 15-18 minutes or until the edges are set and the center is just slightly jiggly when moved.
- Cool and Chill: Remove from the oven and let the cheesecake bites cool at room temperature for approximately 10 minutes. Transfer the tin to the refrigerator and chill for at least 2 hours to allow the cheesecake to set completely.
- Serve: Once chilled, carefully remove the cheesecake bites from the muffin tin and peel off the paper liners. Optionally, top each bite with whipped cream and garnish with extra lemon zest before serving.
Notes
- Ensure cream cheese is fully softened before mixing to avoid lumps in the filling.
- Do not overbake the cheesecake bites; the centers should remain slightly jiggly to maintain a creamy texture after chilling.
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Mini muffin tins work best for consistent bite-sized portions.
- The optional whipped cream topping adds richness and complements the tangy lemon but can be omitted for a lighter bite.
