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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!

Mini Lemon Cheesecakes

Deliciously creamy mini cheesecakes with a zesty lemon flavor, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

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

Instructions
 

  • Preheat your oven to 325°F (160°C) and prepare a muffin tin with cupcake liners.
  • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until it resembles damp sand.
  • Distribute approximately 1 tablespoon of the crumb mixture into each cupcake liner and press down to create a compact crust. Bake for 10 minutes and let cool slightly.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  • Gradually add the powdered sugar to the cream cheese, beating continuously until fully blended.
  • Mix in the sour cream, lemon juice, lemon zest, eggs, and vanilla extract, beating until smooth and well combined.
  • Pour the cheesecake batter over the cooled crusts, filling each cupcake liner about three-quarters full.
  • Bake for 20-25 minutes until the edges are set and the centers have a slight jiggle.
  • Turn off the oven and crack the door open slightly, allowing the cheesecakes to cool in the oven for 30 minutes.
  • After cooling, transfer the muffin tin to the refrigerator and chill for at least 4 hours, preferably overnight.
  • Just before serving, garnish with fresh berries and a mint leaf.

Notes

Chill overnight for best flavor and texture.
Keyword cheesecake, dessert, lemon, mini