These mini lemon cheesecakes are the perfect bite-sized treats! With a creamy filling and a zesty lemon flavor, they are light and refreshing.
I love serving them at parties—they disappear quickly! Plus, everyone enjoys the cute little size. Just pop one in your mouth and smile! 🍋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for the crust. If you can’t find them, you can use crushed digestive biscuits or even gingersnap cookies for a different flavor.
Cream Cheese: This gives the cheesecakes their creamy texture. If you want a lighter option, try using Neufchâtel cheese, which has less fat than traditional cream cheese.
Sour Cream: Adds a nice tang. If you’re looking for a dairy-free option, you can replace it with coconut yogurt or a vegan sour cream alternative.
Lemon Juice and Zest: Fresh is best for flavor! If fresh lemons are unavailable, bottled lemon juice works, but the zest is best with real lemons for that bright aroma.
Whipped Cream: For topping, I like using homemade whipped cream for freshness, but store-bought is fine if you’re in a hurry. Coconut whipped cream is a great dairy-free alternative!
How Do I Get the Perfect Texture for My Cheesecakes?
Getting that smooth and creamy texture is all about how you mix the ingredients. Start with softened cream cheese; this makes beating it much easier. When adding the eggs, try mixing them in just until they’re combined. Overmixing can incorporate too much air, leading to cracks.
- Ensure your cream cheese is at room temperature before mixing.
- Beat the cream cheese and powdered sugar until smooth, but avoid overmixing after adding in the eggs.
Lastly, letting them cool gradually in the oven with the door ajar helps prevent cracks. Refrigerating them properly will ensure they set well and achieve that perfect mini cheesecake creaminess!
How to Make Mini Lemon Cheesecakes?
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup sour cream
- 2 large eggs
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
For Topping:
- Whipped cream for topping
- Lemon slices for garnish
- Poppy seeds for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 20-25 minutes to bake, and then you’ll allow at least 2 hours for chilling in the refrigerator. It’s a simple process that results in sweet and tangy treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). While the oven heats up, line a muffin tin with cupcake liners to prepare for your mini cheesecakes.
2. Make the Crust:
In a medium-sized bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is well combined and crumbly. Next, take this mixture and press it firmly into the bottom of each muffin liner to form a nice, solid crust.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat them together until the mixture is smooth and creamy. Then, add the sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Mix everything until it is well blended and smooth.
4. Assemble the Mini Cheesecakes:
Pour the cheesecake batter over the crusts you created in the muffin tin, filling each liner about ¾ full. That way, they have room to puff up a little while baking!
5. Baking Time:
Place the muffin tin in your preheated oven and bake for about 20-25 minutes. You’ll know they’re done when the edges are set but the centers still have a bit of a jiggle. This ensures they’re creamy!
6. Cool and Chill:
Once baked, remove the mini cheesecakes from the oven and let them cool at room temperature. After they cool down a bit, pop them in the refrigerator for at least 2 hours. This step is important for them to set properly.
7. Serve and Enjoy:
When you’re ready to serve, top each mini cheesecake with a swirl of whipped cream. Garnish them with a slice of lemon and a sprinkle of poppy seeds if you’d like. Chill them until you’re ready to enjoy your delightful mini lemon cheesecakes!
Can I Use Store-Bought Graham Cracker Crust?
Absolutely! If you prefer a shortcut, you can use a store-bought graham cracker crust. Simply fill each muffin liner with the crust and skip steps 2 and 3. Just be aware that baking times might vary slightly if the crust is pre-cooked.
What Can I Substitute for Sour Cream?
You can substitute sour cream with plain Greek yogurt if you want a healthier option. It will give a similar flavor and texture. Alternatively, you can use crème fraîche for a rich taste or even buttermilk, though this will make the batter slightly thinner.
How Do I Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 5 days. To preserve their freshness, avoid adding whipped cream until you’re ready to serve the remaining cheesecakes.
Can I Freeze Mini Lemon Cheesecakes?
Yes, you can freeze these mini cheesecakes! After they have cooled and set, place them in a single layer in an airtight container with parchment paper in between layers. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight before serving.
