Mini Lemon Cheesecakes Scrumptious and Easy Recipe

Name: Mini Lemon Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 300 min
Ingredients: 1 cup graham cracker crumbs; 1 4 cup unsalted butter, melted; 2 tablespoons granulated sugar; 16 oz cream cheese, softened to room temperature; 1 cup powdered sugar; 1 2 cup sour cream; 1 4 cup freshly squeezed lemon juice; 1 zest of 1 lemon; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; to taste fresh berries (such as blueberries or raspberries) and fresh mint leaves for garnish

ByMaya March 17, 2025December 3, 2025

$To make mini lemon cheesecakes, gather the following ingredients: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup powdered sugar - 1/2 cup sour cream - 1/4 cup freshly squeezed lemon juice - Zest of 1 lemon - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - Fresh berries (like blueberries or raspberries) and fresh mint leaves for garnish These ingredients create a bright and creamy treat. The graham cracker crumbs form a crunchy crust. The cream cheese provides a rich and smooth filling. Fresh lemon juice and zest give the cheesecakes their bright flavor. Using fresh berries and mint as garnishes adds a lovely touch. Each ingredient plays a key role in making these mini cheesecakes delicious and vibrant. {{ingredient_image_2}} First, preheat your oven to 325°F (160°C). This gives the cheesecakes a nice bake. Next, grab a muffin tin and place cupcake liners into each cup. This step makes it easy to remove the cheesecakes later. In a medium bowl, mix together 1 cup of graham cracker crumbs, 1/4 cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until the mix looks like damp sand. This is the base that holds the cheesecakes together. Take about 1 tablespoon of the crust mix and press it into the bottom of each cupcake liner. Make sure it is compact. Bake these in the preheated oven for 10 minutes. Once they are golden, remove the tin and let it cool a bit. In a large bowl, beat 16 oz of softened cream cheese with an electric mixer until it is very smooth. This step is key to avoid lumps. Then, slowly add in 1 cup of powdered sugar and mix until silky. Now, mix in 1/2 cup of sour cream, 1/4 cup of lemon juice, the zest of 1 lemon, 2 large eggs, and 1 teaspoon of vanilla extract. Beat this mix until smooth. Carefully pour the filling into the crusts, filling each about three-quarters full. Bake in the oven for 20 to 25 minutes. The edges should be set, while the centers jiggle a bit. Once baked, turn off the oven and crack the door open. Let the mini cheesecakes cool in the oven for 30 minutes. This gentle cooling helps prevent cracks. After that, move the tin to the fridge to chill for at least 4 hours or overnight for the best results. Before serving, add a few fresh berries on top of each cheesecake. Place a mint leaf for a pop of color. This makes your mini cheesecakes look very inviting. Arrange them on a nice platter to impress your guests. To avoid a soggy crust, make sure you bake it long enough. Bake the crust for 10 minutes at 325°F. Let it cool slightly before adding the filling. If you don’t have graham crackers, use digestive biscuits or crushed vanilla wafers. These work well and add a nice flavor twist. Always use room temperature ingredients. This helps create a smooth filling. Cold cream cheese can lead to lumps. To prevent cracks, cool the cheesecakes slowly. After baking, leave them in the oven for 30 minutes with the door slightly open. This gentle cooling keeps them from cracking. Top your mini cheesecakes with fresh berries. Blueberries and raspberries add color and taste. A mint leaf on top makes it look fancy. Serve on a pretty platter arranged in a circle. This simple touch makes your dessert stand out at any gathering. Pro Tips Chill the Cream Cheese: Make sure your cream cheese is at room temperature for a smoother filling. If it's too cold, it may create lumps in your batter. Prevent Cracks: Cooling the cheesecakes gradually in the oven helps prevent cracks on the surface. Avoid sudden temperature changes. Use Fresh Ingredients: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice for a vibrant taste. Garnish Wisely: Adding fresh berries and mint just before serving not only enhances the presentation but also adds a refreshing flavor contrast. {{image_4}} You can change the flavor of mini cheesecakes easily. Try adding different citrus zest, like lime or orange, to bring a new twist. It adds brightness and freshness. You can also use extracts, such as almond or coconut. Just a few drops can create a whole new taste. If you need a gluten-free option, swap out graham crackers for gluten-free cookies. Almond flour also works well for a tasty crust. For a vegan version, replace cream cheese with cashew cream or coconut cream. Use a flax egg instead of regular eggs. These adjustments keep the flavor while meeting dietary needs. Mini cheesecakes pair well with many desserts. Consider serving them alongside fresh fruit or a light sorbet. For a dessert platter, mix and match flavors. Add chocolate truffles or mini fruit tarts for variety. This makes your dessert table look colorful and inviting. To keep your mini lemon cheesecakes fresh, store them in the refrigerator. Place them in an airtight container. This prevents any strong smells from other foods from affecting their taste. You can also cover them with plastic wrap. They will stay fresh for up to five days. If you want to freeze them, allow the cheesecakes to cool completely. Then, wrap each one tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you're ready to enjoy a frozen cheesecake, take it out of the freezer. Let it thaw in the refrigerator overnight. This keeps the texture creamy. After thawing, serve them cold. You can add fresh berries and mint for a pop of color and flavor. They taste best when served chilled. Mini cheesecakes stay fresh for about five days in the fridge. Look for signs of spoilage, like an off smell or changes in texture. If they seem dry or cracked, it's best to toss them. For frozen cheesecakes, they remain good for three months. Always check for freezer burn or ice crystals when you take them out. Enjoy them while they're fresh for the best taste! Mini cheesecakes last about 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. Yes, you can make the filling a day before. Store it in the fridge until you are ready to bake. This saves time for your special event. You can use Greek yogurt instead of sour cream. It adds creaminess and a slight tang. This swap keeps the flavor bright without losing texture. Check the edges for a set look. The center should have a slight jiggle. This means they are cooked perfectly and will firm while cooling. Absolutely! Just double each ingredient. Use a larger muffin tin or bake in batches. This way, you can share more delicious mini cheesecakes with friends! In this post, I covered how to make delicious mini cheesecakes. We looked at the ingredients you need, from graham cracker crumbs to lemon zest. I shared clear steps, ensuring your crust and filling come out perfect. Tips for storing and serving keep your mini cheesecakes fresh and eye-catching. Now, you can impress your friends and family with these tasty treats. Enjoy your baking adventure!$

Craving a sweet treat that’s both easy to make and bursting with lemon flavor? Look no further! These Mini Lemon Cheesecakes are a delightful way to satisfy your dessert desires. With simple ingredients and a straightforward recipe, you can whip up these scrumptious bites in no time. Join me as I guide you through each step, ensuring your cheesecakes are a hit at any gathering!

Why I Love This Recipe

Bright and Zesty Flavor: The combination of fresh lemon juice and zest gives these mini cheesecakes a refreshing and vibrant taste that’s perfect for any occasion.
Easy to Make: This recipe is straightforward, making it accessible for both novice and experienced bakers alike. The step-by-step instructions ensure success every time.
Perfect Portion Size: These mini cheesecakes are just the right size for individual servings, making them ideal for parties, gatherings, or a sweet treat after dinner.
Customizable Garnish: You can easily switch up the toppings with different berries or even chocolate, allowing for a personalized touch that suits your taste.

Ingredients

To make mini lemon cheesecakes, gather the following ingredients:

– 1 cup graham cracker crumbs

– 1/4 cup unsalted butter, melted

– 2 tablespoons granulated sugar

– 16 oz cream cheese, softened

– 1 cup powdered sugar

– 1/2 cup sour cream

– 1/4 cup freshly squeezed lemon juice

– Zest of 1 lemon

– 2 large eggs, at room temperature

– 1 teaspoon pure vanilla extract

– Fresh berries (like blueberries or raspberries) and fresh mint leaves for garnish

These ingredients create a bright and creamy treat. The graham cracker crumbs form a crunchy crust. The cream cheese provides a rich and smooth filling. Fresh lemon juice and zest give the cheesecakes their bright flavor. Using fresh berries and mint as garnishes adds a lovely touch. Each ingredient plays a key role in making these mini cheesecakes delicious and vibrant.

Step-by-Step Instructions

Preheat the Oven

First, preheat your oven to 325°F (160°C). This gives the cheesecakes a nice bake. Next, grab a muffin tin and place cupcake liners into each cup. This step makes it easy to remove the cheesecakes later.

Prepare the Crust

In a medium bowl, mix together 1 cup of graham cracker crumbs, 1/4 cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until the mix looks like damp sand. This is the base that holds the cheesecakes together.

Form and Bake the Crusts

Take about 1 tablespoon of the crust mix and press it into the bottom of each cupcake liner. Make sure it is compact. Bake these in the preheated oven for 10 minutes. Once they are golden, remove the tin and let it cool a bit.

Make the Cheesecake Filling

In a large bowl, beat 16 oz of softened cream cheese with an electric mixer until it is very smooth. This step is key to avoid lumps. Then, slowly add in 1 cup of powdered sugar and mix until silky.

Fill and Bake the Cheesecakes

Now, mix in 1/2 cup of sour cream, 1/4 cup of lemon juice, the zest of 1 lemon, 2 large eggs, and 1 teaspoon of vanilla extract. Beat this mix until smooth. Carefully pour the filling into the crusts, filling each about three-quarters full. Bake in the oven for 20 to 25 minutes. The edges should be set, while the centers jiggle a bit.

Cooling and Refrigerating

Once baked, turn off the oven and crack the door open. Let the mini cheesecakes cool in the oven for 30 minutes. This gentle cooling helps prevent cracks. After that, move the tin to the fridge to chill for at least 4 hours or overnight for the best results.

Garnish and Presentation

Before serving, add a few fresh berries on top of each cheesecake. Place a mint leaf for a pop of color. This makes your mini cheesecakes look very inviting. Arrange them on a nice platter to impress your guests.

Tips & Tricks

Perfecting the Crust

To avoid a soggy crust, make sure you bake it long enough. Bake the crust for 10 minutes at 325°F. Let it cool slightly before adding the filling.

If you don’t have graham crackers, use digestive biscuits or crushed vanilla wafers. These work well and add a nice flavor twist.

Achieving the Right Texture

Always use room temperature ingredients. This helps create a smooth filling. Cold cream cheese can lead to lumps.

To prevent cracks, cool the cheesecakes slowly. After baking, leave them in the oven for 30 minutes with the door slightly open. This gentle cooling keeps them from cracking.

Serving Suggestions

Top your mini cheesecakes with fresh berries. Blueberries and raspberries add color and taste. A mint leaf on top makes it look fancy.

Serve on a pretty platter arranged in a circle. This simple touch makes your dessert stand out at any gathering.

Pro Tips

Chill the Cream Cheese: Make sure your cream cheese is at room temperature for a smoother filling. If it’s too cold, it may create lumps in your batter.
Prevent Cracks: Cooling the cheesecakes gradually in the oven helps prevent cracks on the surface. Avoid sudden temperature changes.
Use Fresh Ingredients: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice for a vibrant taste.
Garnish Wisely: Adding fresh berries and mint just before serving not only enhances the presentation but also adds a refreshing flavor contrast.

Variations

Flavor Variations

You can change the flavor of mini cheesecakes easily. Try adding different citrus zest, like lime or orange, to bring a new twist. It adds brightness and freshness. You can also use extracts, such as almond or coconut. Just a few drops can create a whole new taste.

Dietary Adjustments

If you need a gluten-free option, swap out graham crackers for gluten-free cookies. Almond flour also works well for a tasty crust. For a vegan version, replace cream cheese with cashew cream or coconut cream. Use a flax egg instead of regular eggs. These adjustments keep the flavor while meeting dietary needs.

Mini Dessert Pairings

Mini cheesecakes pair well with many desserts. Consider serving them alongside fresh fruit or a light sorbet. For a dessert platter, mix and match flavors. Add chocolate truffles or mini fruit tarts for variety. This makes your dessert table look colorful and inviting.

Storage Info

Storing Mini Cheesecakes

To keep your mini lemon cheesecakes fresh, store them in the refrigerator. Place them in an airtight container. This prevents any strong smells from other foods from affecting their taste. You can also cover them with plastic wrap. They will stay fresh for up to five days.

If you want to freeze them, allow the cheesecakes to cool completely. Then, wrap each one tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer.

Reheating Guidelines

When you’re ready to enjoy a frozen cheesecake, take it out of the freezer. Let it thaw in the refrigerator overnight. This keeps the texture creamy.

After thawing, serve them cold. You can add fresh berries and mint for a pop of color and flavor. They taste best when served chilled.

Shelf Life

Mini cheesecakes stay fresh for about five days in the fridge. Look for signs of spoilage, like an off smell or changes in texture. If they seem dry or cracked, it’s best to toss them.

For frozen cheesecakes, they remain good for three months. Always check for freezer burn or ice crystals when you take them out. Enjoy them while they’re fresh for the best taste!

FAQs

How long do mini cheesecakes last in the refrigerator?

Mini cheesecakes last about 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty.

Can I make the filling ahead of time?

Yes, you can make the filling a day before. Store it in the fridge until you are ready to bake. This saves time for your special event.

What can I use instead of sour cream?

You can use Greek yogurt instead of sour cream. It adds creaminess and a slight tang. This swap keeps the flavor bright without losing texture.

How do I know when the cheesecakes are done baking?

Check the edges for a set look. The center should have a slight jiggle. This means they are cooked perfectly and will firm while cooling.

Can I double the recipe for a larger batch?

Absolutely! Just double each ingredient. Use a larger muffin tin or bake in batches. This way, you can share more delicious mini cheesecakes with friends!

In this post, I covered how to make delicious mini cheesecakes. We looked at the ingredients you need, from graham cracker crumbs to lemon zest. I shared clear steps, ensuring your crust and filling come out perfect. Tips for storing and serving keep your mini cheesecakes fresh and eye-catching.

Now, you can impress your friends and family with these tasty treats. Enjoy your baking adventur