These mini lemon cheesecakes are a zesty treat that will make your taste buds dance! They are creamy, sweet, and have a refreshing lemon kick, all nestled in a cute little crust.
Making these little delights is super easy! I love how they are perfect for sharing or enjoying all by yourself. Just remember to save a few for your friends, but it’s tough when they’re this good! 🍋
Ingredients & Substitutions
Graham Cracker Crumbs: These provide the base for the crust. If you’re gluten-free, you can use crushed gluten-free cookies or cereal to create a similar texture. I’ve also used crushed pretzels for a salty-sweet twist!
Cream Cheese: It’s key to the cheesecake’s rich texture. If you want a lighter option, try using Neufchâtel cheese. For dairy-free versions, look for plant-based cream cheese alternatives.
Sour Cream: This adds creaminess and a slight tang. If you don’t have sour cream, plain Greek yogurt works perfectly as a substitute and gives a similar texture.
Fresh Lemon Juice and Zest: Fresh lemon gives the best flavor! If you don’t have fresh lemons, bottled lemon juice will work, though the taste won’t be quite as vibrant. Always taste as you go to adjust sweetness or acidity!
Heavy Whipping Cream: For the topping, use heavy cream for the best whipped texture. If you prefer a lower-fat option, you can use chilled coconut cream or whipped topping for a lighter, dairy-free version.
What’s the Best Way to Mix Your Cheesecake Filling Without Overmixing?
Mixing the cheesecake filling just right is crucial for a smooth texture. Here’s how to do it without overdoing it:
- Start with softened cream cheese to ensure it blends easily. Beat it with sugar until smooth.
- After adding sour cream and lemon, mix gently just until combined. This avoids introducing too much air, which can lead to cracks.
- Add eggs one at a time. Mix on low speed briefly to incorporate, avoiding overmixing.
- Always scrape down the sides of the bowl to ensure even mixing!
With these tips, your cheesecake filling will be silky smooth and perfect for baking!
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 granulated sugar
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 3 large eggs
For The Lemon Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Lemon slices for garnish
- Fresh mint leaves for garnish (optional)
- Poppy seeds (optional, for decoration)
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes to prepare, 25-30 minutes to bake, and then a bit of chill time—about 2-3 hours in the fridge. So, overall, you can plan for around 3 hours and 45 minutes, including baking and chilling. It’s worth the wait for these tasty treats!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix everything together until it’s well combined. Then, take the mixture and press it firmly into the bottom of a muffin tin or a mini cheesecake pan to form a crust. Pop it into the oven and bake for about 5-7 minutes. Once done, remove it from the oven and let it cool.
2. Making the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Next, add the sour cream, lemon juice, and lemon zest, mixing until everything is blended well. Then, add the eggs one at a time, mixing on low speed after each addition just until they are incorporated. Remember, don’t overmix!
3. Baking the Cheesecakes:
Now, pour the cheesecake filling evenly over the cooled crust in the muffin tin. Lower the oven temperature to 325°F (160°C) and bake for about 20-25 minutes. The centers should be set but still slightly wobbly. Once baked, remove them from the oven and let them cool at room temperature for about 1 hour. Then, refrigerate for at least 2-3 hours or until they are fully chilled and firm.
4. Preparing the Whipped Topping:
While the cheesecakes chill, grab another bowl and whip together the heavy cream and powdered sugar until you form soft peaks. This will make a lovely topping for your cheesecakes!
5. Assembling the Cheesecakes:
Once the mini cheesecakes are completely chilled, carefully remove them from the muffin tin. Top each cheesecake with a dollop of the whipped cream. For decoration, add a slice of lemon, a sprig of fresh mint (if you’d like), and sprinkle some poppy seeds on top for an extra touch.
6. Serving:
Now it’s time to enjoy your mini lemon cheesecakes while they’re chilled! These delightful bite-sized treats are perfect for any occasion, whether it’s a party or a cozy night in. Enjoy every delicious bite!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! If you don’t have graham crackers, you can use crushed digestive biscuits, vanilla wafers, or even Oreo cookies for a chocolatey twist. Just make sure to adjust the sugar based on the sweetness of the cookie you choose!
How Do I Know When the Cheesecakes Are Done Baking?
The mini cheesecakes are done when the centers are set but still slightly wobbly. They will continue to firm up as they cool and chill. A toothpick inserted should come out mostly clean but may have a few moist crumbs.
Can I Make These Cheesecakes Dairy-Free?
Yes! You can use dairy-free cream cheese and sour cream alternatives. For the whipped topping, use coconut cream or a non-dairy whipping cream. Just be sure to check the labels for any added sugars or flavors that might affect the taste!
How Long Can I Store Leftover Mini Cheesecakes?
Leftover mini cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them! Just make sure to wrap each one tightly in plastic wrap before placing them in a freezer-safe container. Thaw in the fridge before serving.
