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Lemon Mini Cheesecakes

Lemon Mini Cheesecakes

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Short Description

Lemon Mini Cheesecakes are delightful, individual-sized desserts that combine a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a tangy lemon curd topping. Perfect for gatherings or a personal treat, these mini cheesecakes offer a refreshing burst of citrus flavor in every bite.

Why You’ll Love This Recipe

  • Bright and Zesty Flavor: The combination of lemon juice and zest provides a refreshing citrus taste.

  • Creamy Texture: The smooth cheesecake filling melts in your mouth.

  • Individual Portions: Perfectly sized for serving at parties or for personal indulgence.

  • Make-Ahead Friendly: Can be prepared in advance and stored until ready to serve.

  • Versatile Garnishing: Easily customizable with fresh berries, mint leaves, or whipped cream.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

  • 1 cup graham cracker crumbs

  • 2 tablespoons granulated sugar

  • 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

  • 8 ounces cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 1/2 teaspoon vanilla extract

For the Lemon Topping:

  • 1/4 cup lemon curd

  • Fresh berries and mint leaves, for garnish

Directions

For the Crust:

  1. Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.

  2. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.

  3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner. Bake for 5 minutes, then remove from the oven and set aside to cool.

For the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

  2. Add the egg, lemon juice, lemon zest, and vanilla extract. Beat until fully combined.

  3. Spoon the cheesecake mixture over the cooled crusts, filling each liner about 3/4 full.

  4. Bake in the preheated oven for 15-18 minutes, or until the centers are set. Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Lemon Topping:

  1. Once the mini cheesecakes have cooled, spoon about 1 teaspoon of lemon curd onto the top of each cheesecake.

  2. Garnish with fresh berries and mint leaves for an extra touch of elegance.

Servings and Timing

Variations

  • Crust Alternatives: Use crushed vanilla wafers or gingersnap cookies instead of graham crackers for a different flavor profile.

  • Fruit Toppings: Top with blueberry or raspberry preserves instead of lemon curd for variety.

  • No-Bake Option: Prepare the crust and filling, then refrigerate instead of baking for a no-bake version.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.

  • Freezing: Freeze without the lemon curd topping for up to 1 month. Thaw in the refrigerator before serving and add the topping fresh.

  • Reheating: Not recommended, as reheating may alter the texture of the cheesecake.

FAQs

Can I use store-bought lemon curd?

Yes, store-bought lemon curd works well and saves time.

Can I make these cheesecakes ahead of time?

Absolutely. Prepare them a day in advance and store in the refrigerator.

What if I don’t have a muffin tin?

You can use silicone cupcake molds placed on a baking sheet as an alternative.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less creamy.

How do I know when the cheesecakes are done baking?

The centers should be set but slightly jiggly. They will firm up as they cool.

Can I add more lemon juice for extra tartness?

Be cautious; too much liquid can affect the texture. Consider adding more zest instead.

Is it necessary to use paper liners?

Paper liners make removal easier, but you can also grease the muffin tin well if not using liners.

Can I double the recipe?

Yes, double the ingredients and use two muffin tins or bake in batches.eatingwell.com+5greatgrubdelicioustreats.com+5flouringkitchen.com+5

What other toppings can I use?

Whipped cream, chocolate ganache, or caramel sauce are delicious alternatives.

Can I make these gluten-free?

Yes, use gluten-free graham crackers for the crust.

Conclusion

Lemon Mini Cheesecakes are a delightful dessert that combines the tangy flavor of lemon with the creamy richness of cheesecake. Their individual portions make them perfect for entertaining or enjoying a personal treat. With simple ingredients and straightforward preparation, these mini cheesecakes are sure to become a favorite in your dessert repertoire.

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Lemon Mini Cheesecakes

Lemon Mini Cheesecakes

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  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Lemon Mini Cheesecakes are a zesty, bite-sized treat with a tangy lemon flavor and creamy texture. Topped with lemon curd and fresh berries, they’re perfect for parties, spring gatherings, or whenever you crave a refreshing citrus dessert.

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs

  • 2 tablespoons sugar

  • 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 1/2 teaspoon vanilla extract

For the Lemon Topping:

  • 1/4 cup lemon curd

  • Fresh berries and mint leaves, for garnish

Instructions

Make the Crust:

  1. Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.

  2. Combine graham crumbs, sugar, and melted butter. Mix well.

  3. Press about 1 tablespoon of the mixture into each liner.

  4. Bake for 5 minutes, then let cool.

Make the Cheesecake Filling:

  1. Beat cream cheese and sugar until smooth.

  2. Add egg, lemon juice, zest, and vanilla; beat until fully incorporated.

  3. Spoon filling into liners, about 3/4 full.

  4. Bake 15–18 minutes, until centers are just set.

  5. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Add the Lemon Topping:

  1. Top each cheesecake with 1 teaspoon of lemon curd.

  2. Garnish with fresh berries and mint.

Notes

  • Use a cookie scoop for evenly sized cheesecakes.

  • Can be made ahead and stored in the fridge for up to 3 days.

  • Try flavored curds like raspberry or orange for variety.

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