Mini Lemon Cheesecakes – Zesty & Creamy Bite-Sized Desserts
Enjoy these mini lemon cheesecakes with a creamy texture and zesty flavor! Perfectly portioned for parties, holidays, or anytime you crave a sweet treat.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter melted
For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
- For the Lemon Topping Optional:
- 1/4 cup lemon curd
- Fresh whipped cream for garnish
- Lemon zest for garnish
Instructions
Preparing the Crust
- Crush the graham crackers: You can use a food processor or put the crackers in a zip-top bag and crush them with a rolling pin.
- Combine ingredients: Stir the graham cracker crumbs with melted butter and a pinch of sugar.
- Press into muffin liners: Spoon about 1 tablespoon of the mixture into each liner and press it down gently.
- Pre-Bake: Bake the crusts at 325°F (165°C) for 5 minutes, then let them cool.
Making the Filling
- Cream the cream cheese: Beat the cream cheese until it is smooth and creamy.
- Add sugar and flavorings: Stir in the sugar, lemon juice, lemon zest, and vanilla extract.
- Incorporate the eggs: Add the eggs one by one, mixing on low speed to prevent overbeating.
- Fold in Sour Cream: Gently fold in the sour cream for a silky texture.
Assembling and Baking
- Fill the Liners: Spoon the cheesecake mixture over the pre-baked crusts, filling each liner almost to the top.
- Bake: Bake at 325°F (165°C) for 18-20 minutes, or until the centers are set but still a bit jiggly..
- Cool gradually: Let the cheesecakes cool in the pan for 30 minutes, then move them to the refrigerator to chill for at least 2 hours.
Adding the Finishing Touches
- Sprinkle with powdered sugar for a traditional touch.
- Top with a dollop of whipped cream using a piping bag.
- Decorate with a thin slice of lemon or a sprig of mint.