These mini lemon cheesecakes are a bright and zesty treat! With a buttery crust and creamy lemon filling, they’re the perfect bite-sized dessert to brighten anyone’s day.
These little cheesecakes are so cute, you’ll find it hard to eat just one. I mean, who can resist that tangy lemon goodness? They’re great for parties or just because! 🍋
Ingredients & Substitutions
Graham Cracker Crumbs: These provide the base for your crust. If you don’t have graham crackers, you can use digestive biscuits or even crushed vanilla wafers to achieve a similar flavor.
Unsalted Butter: The butter helps bind the crust together. If you’re looking for a healthier option, coconut oil can be used instead, adding a subtle coconut flavor.
Cream Cheese: It’s essential for that creamy texture. Neufchâtel cheese is a great lower-fat substitute if you’re watching calories. Just make sure it’s softened for easy mixing!
Lemon Juice and Zest: Fresh lemons give a bright flavor. If fresh lemons aren’t available, bottled lemon juice can work, but fresh zest is preferred for the best taste.
Heavy Whipping Cream: This makes your whipped topping light and fluffy. If you want something lighter, use whipped topping or even a non-dairy whipped cream for a vegan option.
How Do You Achieve the Perfect Cheesecake Texture?
Getting the right texture for cheesecakes is key! To prevent cracks and ensure a smooth filling, follow these tips:
- Start with softened cream cheese for easy blending. Cold cream cheese can lead to lumps.
- Mix the ingredients on low speed to avoid incorporating too much air, which can cause cracks while baking.
- Don’t overbake! The center should be slightly jiggly, as it will firm up while cooling.
- Let the mini cheesecakes cool at room temperature before refrigerating to help avoid condensation, which can make the tops soggy.
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:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lemon slices for garnish
- Lemon zest for garnish
- Poppy seeds for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 25 minutes to bake, and then you’ll need at least 4 hours for chilling in the fridge. So, set aside about 5 hours in total for a delicious dessert that will impress everyone!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). While it heats up, line a cupcake tin with cupcake liners. This will prepare your mini cheesecakes to bake beautifully!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are all moistened. Now, press this mixture firmly into the bottoms of each cupcake liner. This will create a tasty, crunchy crust for your cheesecakes.
3. Prepare the Cheesecake Filling:
In a larger bowl, beat the softened cream cheese with a mixer until it’s smooth. Add the granulated sugar and vanilla extract, mixing until everything is well combined. Next, add the eggs one at a time, making sure to mix well after each one. Finally, stir in the fresh lemon juice and lemon zest until the mixture is nice and smooth.
4. Fill and Bake:
Pour the cheesecake filling into each of the crusts, filling them about three-quarters full. Place the tin in the oven and bake for about 20-25 minutes, or until the edges are set and the centers have a slight jiggle.
5. Cool and Chill:
Once baked, take the mini cheesecakes out of the oven and let them cool to room temperature. Then, place them in the fridge for at least 4 hours to chill completely and set. This waiting time helps the flavors develop!
6. Prepare the Topping:
While waiting, you can make the whipped cream topping. In a clean bowl, whip the heavy cream and powdered sugar together until stiff peaks form. This means the cream holds its shape nicely!
7. Top and Serve:
After the cheesecakes are fully chilled, it’s time to top them. Add a generous scoop of whipped cream on each mini cheesecake. Then, decorate with a slice of lemon, a sprinkle of lemon zest, and poppy seeds if you like. Now they’re ready to serve!
Enjoy your delicious and refreshing mini lemon cheesecakes chilled!
Can I Substitute the Cream Cheese?
Yes, you can use Neufchâtel cheese for a lighter option, or a dairy-free cream cheese if you’re looking for a vegan alternative. Keep in mind that texture and flavor may vary slightly, so taste your filling before baking!
How to Store Leftover Mini Lemon Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze them! Just wrap each cheesecake tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Just make sure it’s 100% lemon juice without added preservatives for the best results.
How Can I Prevent the Crust from Getting Soggy?
To prevent a soggy crust, make sure to press the graham cracker mixture firmly into the bottom of the liners and pre-bake it for about 5 minutes before adding the cheesecake filling. This helps to set the crust and gives it a nice crunch!
