Indulge in the tangy and creamy goodness of these delightful Mini Lemon Cheesecakes. These bite-sized treats are not only delicious but also easy to make, making them perfect for any occasion, from brunches to parties.
Why You’ll Love This Recipe?
- The combination of zesty lemon flavor with creamy cheesecake is a match made in dessert heaven.
- These mini cheesecakes have a quick prep time, making them ideal for busy schedules.
- They are great for meal prep and can be easily stored for later enjoyment.
Ingredient Notes:
- Graham cracker crumbs: provide a crunchy base for the cheesecakes.
- Melted butter: binds the crust together.
- Cream cheese, softened: gives the cheesecake its creamy texture.
- Sugar: adds sweetness to balance the tangy lemon flavor.
- Eggs: help bind the cheesecake and give it structure.
- Sour cream: adds richness and a tangy flavor.
- Lemon juice: provides a refreshing citrusy kick.
- Lemon zest: enhances the lemon flavor.
- Vanilla extract: adds depth of flavor.
Step-By-Step Instructions:
- Mix graham cracker crumbs with melted butter and press into mini muffin tins to form the crust.
- Beat cream cheese, sugar, eggs, sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Spoon the cheesecake mixture onto the crust and bake until set.
- Let the mini lemon cheesecakes cool before chilling in the fridge.
Helpful Tips:
- For a stronger lemon flavor, add more lemon zest.
- Use a water bath when baking to prevent cracks on the cheesecakes.
- Substitute graham cracker crumbs with crushed digestive biscuits for a different twist.
Expert Tips for the Best Results:
- Allow the cream cheese to come to room temperature for a smoother texture.
- Use fresh lemon juice for the best flavor.
- Do not overmix the batter to avoid a dense cheesecake texture.
Serving Suggestions:
Serve these Mini Lemon Cheesecakes with a dollop of whipped cream and a sprinkle of lemon zest for an extra burst of flavor. Pair them with a cup of hot tea or a refreshing lemonade for the perfect dessert experience.
Storage and Reheating Tips:
Store the mini cheesecakes in an airtight container in the fridge for up to 3 days. To reheat, let them come to room temperature or microwave for a few seconds for a warm treat.
Frequently Asked Questions:
- Can I use a different citrus fruit instead of lemon? Yes, you can experiment with lime or orange for a different flavor profile.
- How can I prevent cracks on the cheesecakes? Using a water bath while baking helps regulate the temperature and prevents cracks.
- Can I make these Mini Lemon Cheesecakes ahead of time? Yes, these cheesecakes can be made a day in advance and stored in the fridge.
- Can I freeze these cheesecakes? Yes, you can freeze them for up to a month. Thaw in the fridge before serving.
Conclusion:
Don’t miss out on the opportunity to treat yourself to these irresistible Mini Lemon Cheesecakes. Whether you’re hosting a gathering or simply craving a sweet indulgence, these mini treats are sure to impress. Give them a try and let us know how much you enjoyed them!
Print
Mini Lemon Cheesecakes
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12 mini cheesecakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These mini lemon cheesecakes are a delightful treat with a tangy lemon flavor and creamy texture. Perfect for a sweet indulgence or elegant dessert.
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Prepare Crust: Mix graham cracker crumbs and melted butter, press into mini muffin tin.
- Make Filling: Beat cream cheese, sugar, eggs, sour cream, lemon juice, lemon zest, and vanilla until smooth.
- Fill and Bake: Spoon filling into crusts, bake until set.
- Chill: Refrigerate before serving.
Notes
- You can top with whipped cream or lemon curd for extra flavor.
- Experiment with different citrus fruits for variety.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 70 mg