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Easy Mini Lemon Cheesecakes Recipe

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3.9 from 79 reviews

These Easy Mini Lemon Cheesecakes are a delightful treat featuring a buttery graham cracker crust and a creamy lemon-infused filling. Perfectly portioned in cupcake liners, these bite-sized desserts are simple to prepare and ideal for any occasion. The bright lemon zest and juice give a refreshing tang that complements the rich cream cheese base, all baked to a smooth, set finish.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar

Filling

  • 8 oz cream cheese, softened
  • 1 lemon (zested and juiced)
  • ½ cup granulated sugar
  • ¾ teaspoon pure vanilla extract
  • 2 tablespoons sour cream
  • 2 tablespoons all-purpose flour
  • 1 large egg

Decoration

  • Lemon slices from half lemon

Instructions

  1. Preheat Oven: Preheat your oven to 325° Fahrenheit to prepare for baking the cheesecakes.
  2. Prepare Cupcake Liners: Line a cupcake pan with parchment paper liners to prevent sticking.
  3. Make Crust Mixture: In a small food processor, pulse the graham cracker crumbs and sugar until finely ground.
  4. Add Butter: Melt the unsalted butter and pour it over the cracker crumbs. Pulse again until the mixture is thoroughly combined.
  5. Form Crusts: Divide the crust mixture evenly among the 12 cupcake liners using about one teaspoon per liner, layering until all crust mixture is used.
  6. Bake Crusts: Bake the crusts in the preheated oven for 5 minutes to set.
  7. Lemon Prep: Zest the whole lemon, then cut in half; juice one half and reserve the other half to slice for decoration.
  8. Mix Cream Cheese: In a large bowl, beat the softened cream cheese on medium speed for about 20 seconds with an electric hand mixer until creamy.
  9. Add Flavorings: Add sugar, lemon juice, lemon zest, and vanilla extract to the cream cheese and mix well until smooth and creamy.
  10. Add More Ingredients: Mix in sour cream and flour until incorporated.
  11. Incorporate Egg: Add the large egg and beat just until combined; avoid overmixing to keep the batter light.
  12. Fill Liners: Spoon about 1 tablespoon of cheesecake batter over each crust in the liners.
  13. Bake Cheesecakes: Bake for 17 minutes; add 2 to 3 extra minutes if needed. The tops should be set when done.
  14. Cool and Chill: Let cheesecakes cool to room temperature for approximately 20 minutes, then transfer to the refrigerator for at least 30 minutes or overnight to chill thoroughly.
  15. Decorate and Serve: Garnish each mini cheesecake with a slice of lemon before serving.

Notes

  • Use parchment paper cupcake liners to prevent sticking and make removal easier.
  • Do not overmix the batter after adding the egg to avoid dense cheesecakes.
  • Chilling cheesecakes overnight improves texture and flavor.
  • Additional lemon zest on top can enhance the lemon flavor if desired.
  • These mini cheesecakes can be stored in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/easy-mini-lemon-cheesecakes-recipe/