These Easy Mini Lemon Cheesecakes are little bites of sunshine! With a creamy lemon filling and a buttery crust, they are perfect for any sweet tooth.
They’re so quick to make, you’ll have them ready in no time! I love how these cute mini treats are great for sharing—just don’t forget to keep a few for yourself! 🍋
Key Ingredients & Substitutions
Graham cracker crumbs: The base for the crust, these crumbs give a nice crunch. If you don’t have them, crushed digestive biscuits or even finely chopped nuts can work.
Cream cheese: This gives the cheesecakes their creamy texture. If you need a dairy-free option, look for vegan cream cheese which works similarly.
Heavy cream: This makes the filling rich. If you’re looking for a lighter option, you can use regular milk or a non-dairy cream alternative, but keep in mind it may not whip up as thick.
Sour cream: It adds tanginess. You can substitute it with Greek yogurt for a similar effect. Just make sure it’s plain!
Lemon juice and zest: Fresh lemon juice really brightens the flavor. If you’re in a pinch, bottled lemon juice can be used, but the freshness will be missed.
How Do I Get the Gelatin Just Right?
Using gelatin in your mini cheesecakes is a key step to ensure they set properly! Here’s how to do it right:
- Start by sprinkling gelatin over cold water, allowing it to bloom for about 5 minutes. This helps it absorb moisture.
- After blooming, gently warm the mixture until the gelatin dissolves. Avoid boiling to prevent it from losing setting power.
- Once dissolved, mix it into your cream cheese mixture while stirring constantly to ensure a smooth consistency.
Getting this step right will ensure your cheesecakes are perfectly firm but still creamy!
What’s the Best Way to Whip Heavy Cream?
Whipping cream is straightforward, but the right technique helps. Follow these tips:
- Chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping. Cold tools work better!
- Start whipping on low speed to prevent splattering, then increase to medium-high until you see soft peaks.
- Don’t over-whip! Stop when your cream holds its shape but is not grainy.
This will ensure your whipped cream is fluffy and perfect for topping your mini cheesecakes!
Easy Mini Lemon Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup heavy cream, divided
For the Lemon Topping:
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp powdered gelatin (or 2 packets)
- 3 tbsp cold water
For Garnishing:
- Whipped cream for topping
- Lemon slices for garnish
- Poppy seeds or chia seeds for garnish (optional)
- Fresh herb sprigs (e.g., thyme) for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 2-3 hours for chilling in the refrigerator. You’ll spend a bit of time making the crust and filling, and then let the cheesecakes set. It’s well worth the wait for these delicious, creamy treats!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tbsp of granulated sugar. Stir until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of mini cheesecake molds or a mini muffin tin with liners. Set aside.
2. Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese, 1/2 cup of sugar, and vanilla extract using a mixer until smooth and creamy. Slowly add the sour cream and 1/2 cup of heavy cream, mixing well until fully combined and smooth.
3. Bloom the Gelatin:
In a small bowl, sprinkle the gelatin over 3 tbsp of cold water. Let it sit for about 5 minutes to bloom. Once bloomed, gently warm it in the microwave for about 10-15 seconds until fully dissolved—avoid boiling it!
4. Incorporate the Gelatin:
Slowly pour the dissolved gelatin into the cream cheese mixture while mixing continuously to ensure it’s evenly incorporated.
5. Pour the Filling:
Carefully divide the cream cheese mixture over the crust in the molds, filling them about two-thirds full. Place in the refrigerator to set for about 30 minutes.
6. Make the Lemon Topping:
In a separate bowl, whip the remaining 1/2 cup of heavy cream until soft peaks form. Gently fold in the fresh lemon juice and lemon zest until just combined.
7. Add the Lemon Layer:
Once the cream cheese layer has set, spoon the lemon topping over each mini cheesecake evenly. Return them to the refrigerator for at least 2 hours—preferably overnight—for them to chill and firm up.
8. Garnish and Serve:
Before serving, pipe a swirl of whipped cream on top of each mini cheesecake. Garnish with a thin lemon slice, a sprinkle of poppy or chia seeds, and a small sprig of fresh herb if desired.
9. Enjoy:
Gently remove the mini cheesecakes from the molds or liners, and serve chilled. Enjoy these creamy, tangy, and refreshing treats! Perfect for any occasion!
Easy Mini Lemon Cheesecakes FAQ
Can I Use Store-Bought Graham Cracker Crust?
Absolutely! A store-bought graham cracker crust can save you time. Just make sure it fits the size of your muffin tin or cheesecake molds. No need to bake it beforehand; simply fill it with the cream cheese layer!
How Do I Make These Cheesecakes Gluten-Free?
For a gluten-free option, use gluten-free graham cracker crumbs or almond meal for the crust. Just check the ingredient labels to ensure they meet your dietary needs.
Can I Substitute the Cream Cheese?
Yes! You can use mascarpone cheese or a vegan cream cheese alternative if you prefer a dairy-free version. Just keep in mind that it may alter the flavor and texture slightly.
How Should I Store Leftovers?
Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen, but the texture may change when thawed, so enjoy them fresh if possible!
