These mini lemon cheesecakes are like little bites of sunshine! With a creamy lemon filling and a crunchy crust, they’re the perfect sweet treat to brighten your day.
They’re so cute and easy to make, your friends will think you’re a baking genius. Plus, who wouldn’t want a personal-sized cheesecake? Just pop them in the fridge and enjoy!
Key Ingredients & Substitutions
Graham cracker crumbs: These give the classic cheesecake crust. If you can’t find them, crushed digestive biscuits or vanilla wafer cookies work well too. For a gluten-free option, use gluten-free cookies.
Cream cheese: This is essential for that rich, creamy texture. If you’re looking for a lighter version, you can use Neufchâtel cheese, which has less fat but still tastes great.
Lemon juice and zest: Fresh lemon juice and zest bring the bright flavor to these cheesecakes. If you’re out of fresh lemons, bottled lemon juice can work, but fresh is always better for taste!
Whipped cream: This adds a light, fluffy topping. You can replace it with whipped coconut cream for a dairy-free option, or just skip it if you prefer less sweetness.
How Do I Achieve the Perfect Cheesecake Texture?
The key to a smooth and creamy cheesecake is in the mixing and baking. Make sure your cream cheese is softened; this helps avoid lumps. Be careful not to overbeat once you’ve added the eggs, as this can create a dense texture.
- Start with room temperature cream cheese and sugar – mix until smooth.
- Add eggs one at a time, mixing on low speed just until combined.
- When baking, keep an eye on the cheesecakes so they don’t overcook. The centers should be slightly jiggly – they will firm up as they cool.
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 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 1/4 cup lemon juice
- Zest of 1 lemon
- 2 large eggs
- 1 teaspoon vanilla extract
For Topping:
- 1 cup whipped cream
- Lemon slices, for garnish
- Poppy seeds, for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, plus an additional 20 minutes for baking, and at least 4 hours for chilling. So set aside some time for these mini treats—total time will be around 4 hours and 35 minutes including cooling and chilling!
Step-by-Step Instructions:
1. Preheat and Prepare Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until the crumbs are well coated. Press this mixture firmly into the bottom of mini cheesecake molds or a muffin tin to form the crust.
2. Bake the Crust:
Place the crusts in the preheated oven and bake for 10 minutes. Once done, take them out and let them cool while you prepare the filling.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the remaining 2/3 cup of sugar until it’s smooth and creamy. Add the lemon juice, lemon zest, eggs, and vanilla extract. Beat the mixture again until everything is well combined and smooth.
4. Fill and Bake:
Carefully pour the cheesecake filling over the cooled crusts, filling them about 2/3 full. Bake in the oven for 15-20 minutes. You’ll know they’re done when the edges are set and the centers still have a slight jiggle.
5. Cool and Chill:
Let the mini cheesecakes cool for about 30 minutes at room temperature. Then, place them in the fridge to chill for at least 4 hours or until they are fully set. Patience will reward you with a delightful treat!
6. Serve and Enjoy:
Once your cheesecakes are set, carefully remove them from their molds. Top each cheesecake with a dollop of whipped cream and garnish with a slice of lemon and a sprinkle of poppy seeds. Serve chilled and enjoy your delicious mini lemon cheesecakes!
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, you can use low-fat cream cheese, but be aware that this may slightly alter the texture and richness of your mini cheesecakes. They may be less creamy, but they will still taste delicious! Just ensure it’s softened before mixing for easier blending.
How to Substitute for Lemon Juice?
If you don’t have fresh lemon juice, you can use bottled lemon juice as a substitute. However, fresh juice will give you a brighter flavor. You can also use lime juice if you want a different citrus twist, but keep in mind it will change the flavor profile slightly.
Can I Make These Mini Cheesecakes Without Eggs?
Absolutely! To make a no-egg version, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). This will help bind the filling together while keeping it creamy.
How to Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 5 days. They can also be frozen for longer storage! Just wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw them in the fridge before serving for the best texture.
