If you’re on the hunt for a delightful, tangy treat that’s both charming and bursting with flavor, you’ve got to try this Mini Lemon Cheesecakes Recipe. These petite desserts are the perfect balance of creamy, zesty lemon filling nestled atop a buttery graham cracker crust. Whether you’re serving them at a cozy gathering or craving a sweet pick-me-up, these mini cheesecakes are sure to brighten your day with every bite.
Ingredients You’ll Need
Getting these Mini Lemon Cheesecakes Recipe just right means starting with simple, high-quality ingredients that each play a starring role. Every component contributes to the creamy texture, delightful tang, and irresistible crust that make these treats so memorable.
- Graham cracker crumbs: The foundation for a crunchy, buttery crust that adds a perfect contrast to the smooth filling.
- Granulated sugar: Sweetens both the crust and filling, balancing the sharpness of the lemon.
- Unsalted butter, melted: Binds the crust crumbs together and adds richness without overpowering flavors.
- Cream cheese, softened: The star of the filling, delivering that luscious, creamy texture every cheesecake needs.
- Eggs: Provide structure and help set the cheesecake as it bakes to perfection.
- Sour cream: Adds tanginess and a silky smooth finish to the lemon-flavored filling.
- All-purpose flour: Just a touch to stabilize the filling so it’s perfectly firm yet tender.
- Lemon zest: Bursts of fresh citrus oils that elevate the lemon flavor in every bite.
- Lemon juice: Brings brightness and balance, cutting through the richness.
- Vanilla extract: Rounds out the flavor profile, adding warmth and depth to the cheesecake.
How to Make Mini Lemon Cheesecakes Recipe
Step 1: Prepare the Oven and Muffin Tin
Start by preheating your oven to 325°F (163°C). Then, line your muffin tin with cupcake liners or lightly grease it with cooking spray. This ensures your mini cheesecakes release easily after baking and keeps their shape flawless.
Step 2: Make the Graham Cracker Crust
Mix 1 1/2 cups of graham cracker crumbs with 1/4 cup granulated sugar. Pour in 1/2 cup melted unsalted butter and stir until every crumb is coated and ready to form into little crusts. Press about a tablespoon into each liner firmly enough to hold but gently so they bake evenly.
Step 3: Bake the Crust
Pop the muffin tin in the oven and bake the crusts for 8 minutes until they’re just starting to turn golden. This pre-bake keeps them crisp, preventing sogginess later and setting the stage for your delicious filling.
Step 4: Prepare the Cheesecake Filling
While the crust cools, beat 16 ounces of softened cream cheese until silky smooth. Gradually add 1/2 cup granulated sugar and keep mixing. One at a time, beat in 2 large eggs, then fold in 1/4 cup sour cream, 2 tablespoons of all-purpose flour, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Blend gently on low speed until everything is incorporated into a luscious lemony cream.
Step 5: Fill and Bake
Divide the filling among the crusts in your muffin tin, filling nearly to the top. Bake for about 18 to 20 minutes. The secret is to bake until the centers are just set with a tiny jiggle for perfect creamy texture. Then, turn off the oven and let the cheesecakes cool slowly inside for an hour to prevent cracks.
Step 6: Chill and Serve
Once cooled to room temperature, chill your mini masterpieces in the refrigerator for at least two hours. This allows the flavors to meld and the texture to firm up wonderfully. When ready, gently pop each one out from the muffin tin and get ready to enjoy!
How to Serve Mini Lemon Cheesecakes Recipe
Garnishes
Elevate your mini lemon cheesecakes by adding a few fresh garnishes. Think vibrant lemon slices or curls, a sprinkle of powdered sugar, or a few fresh berries for color contrast. Even a dollop of whipped cream can turn these little delights into show-stopping treats.
Side Dishes
Pair your mini cheesecakes with light accompaniments like a crisp fruit salad or a refreshing mint tea. These sides keep the dessert experience balanced, so your palate stays delighted without feeling overwhelmed.
Creative Ways to Present
These mini treats are perfect for sharing. Arrange them on a pretty platter with edible flowers for an elegant touch, or place each cheesecake in a small decorative paper cup for parties. You can also layer them in a glass trifle for an eye-catching dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Your mini lemon cheesecakes can be stored covered in the refrigerator for up to four days. Keeping them chilled preserves their creamy texture and bright lemon flavor, making them just as delightful the next day as fresh from the oven.
Freezing
If you want to enjoy these cheesecakes later, they freeze beautifully. Wrap each cheesecake tightly in plastic wrap and place them in an airtight container. Frozen, they last for about one month. Thaw overnight in the fridge before serving for best results.
Reheating
Cheesecake is best enjoyed chilled, so reheating is usually not necessary. If you prefer a slightly softer texture, allow them to sit at room temperature for 15-20 minutes before indulging in their creamy goodness.
FAQs
Can I use regular sugar instead of granulated sugar?
Granulated sugar is ideal for this Mini Lemon Cheesecakes Recipe because it dissolves well and helps with the right texture, but you can substitute with superfine sugar if you prefer. Avoid coarse sugars as they might not integrate smoothly into the filling.
What can I use instead of sour cream?
If sour cream isn’t on hand, Greek yogurt is a great substitute. It adds the tang and texture necessary to keep the filling luscious. Just make sure to use plain, full-fat yogurt for the best richness.
How do I prevent cracks on my mini cheesecakes?
Cooling the cheesecakes gradually by turning off the oven and letting them sit inside helps prevent cracks. Also, avoid overmixing the batter and do not overbake; a slight jiggle in the center is perfect.
Can I make these cheesecakes gluten-free?
Absolutely! Just swap out the graham cracker crumbs for a gluten-free alternative, like gluten-free cookie crumbs, and ensure your other ingredients don’t contain gluten. The rest of the recipe stays the same.
How long do these mini cheesecakes keep in the fridge?
Stored properly in an airtight container, these mini lemon cheesecakes will stay fresh and creamy for up to four days in the refrigerator, although they’re usually eaten up long before that!
Final Thoughts
Making this Mini Lemon Cheesecakes Recipe is like adding a splash of sunshine to your dessert repertoire. The burst of lemon paired with creamy richness is absolutely irresistible, and the mini size makes sharing a delight. Trust me, once you try these little beauties, they’ll be your go-to treat for any occasion. Go ahead, whip up a batch and let the joyful flavors brighten your day!
Print
Mini Lemon Cheesecakes Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 1h 45m
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Lemon Cheesecakes feature a buttery graham cracker crust and a smooth, tangy lemon-flavored cream cheese filling. Baked to perfection with a soft, slightly jiggly center, they are perfectly portioned for individual servings and chilled for a refreshing dessert that’s ideal for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the correct temperature for baking the crust and filling.
- Prepare Muffin Tin: Line a muffin tin with cupcake liners or lightly grease the tin with cooking spray to prevent sticking.
- Make Crust Mixture: In a medium bowl, mix graham cracker crumbs with 1/4 cup granulated sugar to add sweetness and texture.
- Add Butter: Pour the melted unsalted butter into the graham cracker mixture, combining to help bind the crust.
- Combine Crust Ingredients: Stir until the crumbs are evenly coated with butter, forming a moist mixture ready to press into the tin.
- Fill Crusts: Spoon about 1 tablespoon of the crust mixture into each cupcake liner to form the base.
- Press Crusts: Gently press down the crumbs with the back of a spoon to create a compact, even crust layer.
- Bake Crusts: Place the muffin tin in the oven and bake for 8 minutes, until the crusts turn slightly golden and firm up.
- Set Aside to Cool: Remove crusts from the oven and allow them to cool while preparing the filling.
- Beat Cream Cheese: In a large bowl, use a mixer on medium speed to beat the softened cream cheese until creamy and smooth.
- Add Sugar: Incorporate 1/2 cup granulated sugar into the cream cheese and mix until fully combined.
- Add Eggs: Add eggs one at a time, beating well after each to ensure a smooth batter.
- Add Remaining Filling Ingredients: Mix in sour cream, flour, lemon zest, lemon juice, and vanilla extract.
- Mix Filling: Beat on low speed until the filling is fully incorporated and smooth, avoiding overmixing.
- Fill Cupcake Liners: Spoon the cheesecake filling on top of the crusts, filling nearly to the top of each liner.
- Bake Cheesecakes: Carefully bake in the oven for 18-20 minutes, until set but slightly jiggly in the center for a perfect texture.
- Cool Gradually: Turn the oven off and leave the cheesecakes inside for 1 hour to cool down slowly and prevent cracking.
- Cool to Room Temperature: Remove from oven and let cheesecakes cool completely at room temperature.
- Chill: Transfer to the refrigerator and chill for at least 2 hours to fully set and enhance flavors.
- Serve: Gently remove mini cheesecakes from the muffin tin liners and serve chilled for a delightful dessert experience.
Notes
- Ensure cream cheese is softened at room temperature to avoid lumps in the filling.
- Do not overbake the cheesecakes; the centers should remain slightly jiggly to maintain a creamy texture.
- Use fresh lemon zest and juice for the best lemon flavor.
- Chilling the cheesecakes is essential for proper texture and flavor development.
- You can substitute regular graham cracker crumbs with gluten-free crumbs for a gluten-free version.
