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Mini Lemon Cheesecakes
Mini Lemon Cheesecakes are a delightful treat that bring a burst of zesty flavor to any occasion. I remember the first time I made these mini desserts for a summer gathering; their vibrant lemony taste perfectly complemented the warm weather. The tangy cream cheese filling atop a buttery graham cracker crust makes for a refreshing bite, ideal for both casual get-togethers and elegant dinner parties. Whether you’re looking to impress guests or simply craving a sweet indulgence, these little cheesecakes are sure to satisfy.
Why you’ll love this dish
What makes this recipe special is its blend of simplicity and sophistication. With just a handful of ingredients, you can create a dessert that feels indulgent yet is budget-friendly. Mini Lemon Cheesecakes are perfect for a variety of occasions—celebrations, birthdays, or even a cozy weekend treat. The bite-sized portions make it easy to enjoy without the guilt of a larger slice, while the flavors are sure to please both kids and adults alike.
"These mini cheesecakes were the highlight of our picnic! They’re light, refreshing, and absolutely delicious." – A happy reader
Step-by-step overview
Creating these Mini Lemon Cheesecakes is straightforward and rewarding. You start by preparing a crumbly graham cracker crust, then whip up a creamy lemon cheesecake filling. After a quick baking session, they need just a short time in the fridge to set. You’ll be amazed at how simple it is to achieve such a gourmet result!
What you’ll need
Gather these items to get started:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Feel free to use gluten-free graham crackers if necessary; they work just as well. Also, consider fresh lemons for juice and zest for a more vibrant flavor.
Directions to follow
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs with melted butter. Mix until crumbly, then press the mixture firmly into the bottom of mini cheesecake pans.
- In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition to achieve a velvety texture.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is fully combined.
- Pour the cream cheese mixture over the crust in each mini cheesecake pan.
- Bake for 20-25 minutes or until the edges are set but the centers still have a slight jiggle.
- Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours before serving.
Best ways to enjoy it
To serve your Mini Lemon Cheesecakes, consider garnishing them with a dollop of whipped cream and a sprinkle of additional lemon zest for an elegant touch. Fresh berries, such as raspberries or blueberries, pair beautifully and add a pop of color. These treats are also delightful alongside a cup of herbal tea or lemonade for a refreshing afternoon snack.
How to store
To keep leftovers fresh, store your Mini Lemon Cheesecakes in an airtight container in the refrigerator. They will last for about 3-4 days, though I doubt they’ll last that long! If you want to prepare them in advance, they can also be frozen for up to 2 months. Just be sure to wrap them well in plastic wrap and then aluminum foil. When ready to enjoy, let them thaw in the fridge overnight.
Helpful cooking tips
Here are a few helpful tips to ensure your Mini Lemon Cheesecakes come out perfectly:
- For a smoother filling, ensure your cream cheese is fully softened before mixing.
- Do not overbake; watch for the slight jiggle in the center to ensure they remain creamy.
- If you’re looking for a more intense lemon flavor, feel free to increase the lemon zest or juice slightly.
Creative twists
Experiment with these fun variations to change up your Mini Lemon Cheesecakes:
- Add a berry swirl by gently folding in your favorite fruit puree into the cheesecake mixture antes baking.
- Swap out the lemon for lime or orange for a different citrus flare.
- Consider a chocolate crust instead of graham crackers for a decadent contrast.
Common questions
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may slightly alter the texture and richness of the cheesecake. Full-fat cream cheese typically yields creamier results.
Can this recipe be made ahead of time?
Absolutely! These cheesecakes are great for making ahead since they need some time to chill. They can be prepared a day in advance and stored in the fridge.
How can I adjust the sweetness?
If you prefer a less sweet cheesecake, reduce the sugar to 1/3 cup. You can always add a touch of honey or a sweeter topping if needed.
Mini Lemon Cheesecakes
Delightful bite-sized cheesecakes with a zesty lemon flavor atop a buttery graham cracker crust.
Ingredients
For the crust
- 1 cup graham cracker crumbs Feel free to use gluten-free graham crackers.
- 1/4 cup melted butter
For the filling
- 2 packages (8 oz each) cream cheese, softened Ensure cream cheese is fully softened for a smoother filling.
- 1/2 cup sugar Can reduce to 1/3 cup for less sweetness.
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice Fresh lemon juice is recommended.
- 1 tablespoon lemon zest Increase for a more intense lemon flavor.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs with melted butter. Mix until crumbly, then press the mixture firmly into the bottom of mini cheesecake pans.
Filling
- In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition to achieve a velvety texture.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is fully combined.
Baking and Cooling
- Pour the cream cheese mixture over the crust in each mini cheesecake pan.
- Bake for 20-25 minutes or until the edges are set but the centers still have a slight jiggle.
- Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours before serving.
Notes
To serve, garnish with a dollop of whipped cream and sprinkle with additional lemon zest. Fresh berries pair beautifully. Store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
