These adorable mini lemon cheesecakes are a little burst of sunshine! With a creamy filling and a zesty lemon flavor, they’re perfect for satisfying your sweet tooth.
They’re so cute, you might want to eat a dozen! I love how easy they are to whip up, and they always impress guests. Just pop them in the fridge and enjoy later!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a classic cheesecake crust. If you can’t find them, crushed digestive biscuits or shortbread cookies can work well, too. A homemade crust from crushed cookies combines flavor and fun!
Cream Cheese: Use full-fat cream cheese for a creamy texture. Neufchâtel cheese is a lighter alternative, but it might be a bit less rich. Soften the cream cheese well to avoid lumps!
Lemon Juice and Zest: Fresh lemon is key for a bright flavor! If you’re in a pinch, bottled lemon juice is a good alternative, but fresh zest really lifts the taste. Lime can be a fun twist too!
Heavy Cream: This is for the whipped topping. If you want a lighter version, you can mix half-and-half or use coconut cream for a dairy-free option. Just ensure to chill it beforehand for the best whipping results.
How Do I Get Cream Cheese Smooth Without Lumps?
To achieve a silky cheesecake filling, start by softening your cream cheese. It should be at room temperature; this helps it blend easily. Beat it with an electric mixer until smooth before gradually adding the powdered sugar and other ingredients.
- Ensure the cream cheese is cut into cubes for quicker softening.
- Mix for a minute or until creamy before adding lemon juice and zest.
- Scrape down the bowl often to integrate everything and prevent lumps.
How to Make Mini Lemon Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 1 tablespoon powdered sugar (for whipped topping)
- Lemon slices (for garnish)
- Fresh mint leaves (for garnish)
- Poppy seeds (optional, for garnish)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes of prep time and around 20 minutes to bake. Plus, don’t forget about the chilling time of at least 2 hours! So, total time includes about 2 hours and 35 minutes to enjoy your tasty Mini Lemon Cheesecakes!
Step-by-Step Instructions:
1. Prepare the Oven and the Crust:
Start by preheating your oven to 325°F (160°C). While that’s heating up, grab a bowl and combine the graham cracker crumbs, granulated sugar, and melted butter. Mix everything together until it’s well combined. Now, line a muffin tin with cupcake liners and press the graham cracker mixture evenly into the bottom of each liner using the back of a spoon. Compact it nicely to form a solid crust.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract, mixing gently until everything is well blended and creamy. Yum!
3. Assemble and Bake the Cheesecakes:
Spoon the creamy cheesecake mixture over the prepared crusts in your muffin tin. Fill each liner about 2/3 full so they have room to rise a bit. Now, pop them into the oven and bake for about 15-20 minutes. You’ll know they’re ready when the edges are set but the center still looks slightly jiggly. Once done, let them cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until they are fully chilled.
4. Whip the Cream and Garnish:
While you wait for the cheesecakes to chill, whip up some creamy topping. In a separate bowl, whip the heavy cream with 1 tablespoon of powdered sugar until you form stiff peaks. Once your cheesecakes are nicely set and chilled, carefully remove them from the muffin tin and peel off the liners. Top each cheesecake with a generous dollop of your freshly whipped cream.
5. Final Touches and Serve:
For the finishing touch, garnish each cheesecake with a lovely lemon slice, a few fresh mint leaves, and a sprinkle of poppy seeds if you’d like. Serve them chilled and get ready to enjoy your delicious Mini Lemon Cheesecakes!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use crushed Oreos for an added chocolatey flavor, or even make a nut-based crust with finely chopped almonds or walnuts. Just be sure to adjust the amount of sugar accordingly if your alternative crust is already sweet!
Can I Make These Cheesecakes Without a Muffin Tin?
Yes, you can use a springform pan instead! Just make sure to line the bottom with parchment paper and increase the baking time to about 25-30 minutes. You may need to chill longer as well to ensure the center sets properly.
How Should I Store Leftover Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To keep the whipped cream fresh, it’s best to whip it fresh each time you plan to serve the cheesecakes!
Can I Freeze Mini Lemon Cheesecakes?
Yes! These cheesecakes freeze well. Once fully chilled, wrap each cheesecake tightly in plastic wrap and then in foil. They can be frozen for up to 2 months. Thaw in the fridge overnight before serving. Add the whipped cream and garnishes just before serving for the best texture!
