Mini Lemon Cheesecakes Recipe
These Mini Lemon Cheesecakes are creamy, tangy, and perfectly portioned for individual servings. Featuring a buttery graham cracker crust with a luscious lemon-infused cream cheese filling, they are an elegant yet simple dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 2 hours 48 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon (optional)
- ¼ cup melted butter (unsalted or salted)
For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- ¼ cup heavy cream
- Zest of one large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or silicone cups. In a small bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until well combined. Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup to form an even layer. Bake for 8 minutes, then let cool slightly.
- Prepare the cheesecake filling: In a large bowl, beat softened cream cheese and sugar with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy. Add eggs one at a time, beating well after each. Mix in sour cream, heavy cream, lemon zest, lemon juice, vanilla extract, and salt on low speed until smooth and creamy.
- Assemble and bake: Spoon the cheesecake filling evenly over the cooled crusts, filling nearly to the top but leaving some space to prevent overflow. Smooth the tops with a spatula. Bake at 325°F (163°C) for 18-20 minutes, until centers are set but slightly jiggle when shaken. Remove from oven, cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving.
Notes
- Be sure the cream cheese is softened to avoid lumps in the filling.
- Do not overbake the cheesecakes to maintain a creamy texture.
- Use fresh lemon juice and zest for the best flavor.
- Paper liners or silicone cups help in easy removal of the mini cheesecakes.
- The optional cinnamon in the crust adds a subtle warmth and depth.
Keywords: mini lemon cheesecakes, individual cheesecakes, lemon dessert, graham cracker crust, creamy cheesecake
Find it online: https://tastewithamy.com/mini-lemon-cheesecakes-recipe/
