These mini lemon cheesecakes are bright, creamy, and the perfect little treat. They’re just the right size for satisfying your sweet tooth without the guilt!
Making them is a breeze! I love how quick it is to whip up the filling and pop them in the fridge. Plus, that tangy lemon flavor will make you smile! 🍋
Key Ingredients & Substitutions
Graham cracker crumbs: This is a classic base for cheesecakes. If you don’t have them, crushed digestive biscuits or vanilla wafer cookies work well, too. You can even use crushed oats for a gluten-free option!
Cream cheese: Opt for full-fat cream cheese for the creamiest texture. If you’re vegan, try cashew cream or vegan cream cheese for a dairy-free version without sacrificing flavor.
Lemon juice & zest: Freshly squeezed lemon juice brightens the flavor. If you’re in a pinch, bottled lemon juice can work, but it might lack that fresh zing. For zest, a microplane makes the task super easy!
Sugar: Granulated sugar is standard here, but you can use coconut sugar or a sugar substitute if you’re looking for healthier options. Just remember that sweetness levels can vary!
How Do You Prevent Overmixing the Cheesecake Filling?
Overmixing can lead to a dense cheesecake, so it’s crucial to mix just until combined. Here’s how:
- Start by beating the softened cream cheese until smooth, then gradually add sugar.
- When adding eggs, mix one at a time. This keeps the texture light.
- Use a spatula to fold in lemon juice and zest, which helps avoid overmixing.
- Only mix until you don’t see any lumps – it’s okay if it’s not perfectly smooth!
What’s the Best Way to Make the Lemon Curd Smooth?
Making smooth lemon curd is simple with these tips:
- Stir continuously while cooking the lemon mixture over medium heat to avoid lumps.
- If it thickens too quickly, reduce the heat to low. Patience pays off!
- Strain the curd through a fine mesh sieve before pouring it over your cheesecakes. This ensures it’s silky smooth without any egg bits.
How to Make Mini Lemon Cheesecakes?
Ingredients You’ll Need:
For The Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 2 large eggs
For The Lemon Curd Topping:
- 1/2 cup lemon juice (freshly squeezed)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, cut into pieces
- Zest of 1 lemon
For Garnish:
- Whipped cream
- Lemon slices
- Poppy seeds (optional)
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delightful recipe will take you about 30 minutes to prepare and bake, followed by at least 4 hours in the fridge to chill. You’ll have a fantastic dessert that’s perfect for any occasion!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Once combined, press this mixture firmly into the bottoms of 12 mini cheesecake molds or muffin tins. Bake the crust for 8-10 minutes, or until it’s lightly golden. Once done, take them out of the oven and let them cool.
2. Making the Cheesecake Filling:
Next, grab a large bowl and beat the softened cream cheese together with the sugar until it’s nice and smooth. Then, add in the freshly squeezed lemon juice and lemon zest, mixing until everything is well combined. Carefully add the eggs one at a time, mixing just until blended—try not to overmix!
3. Assembling the Cheesecakes:
Now it’s time to pour that delicious cheesecake filling over your cooled crusts. Fill each mold about 3/4 full, as they will rise a little while baking. Bake them in the oven for 20-25 minutes, or until you see that the filling is set. Once baked, take them out and let them cool completely.
4. Preparing the Lemon Curd:
While the cheesecakes cool, let’s make the lemon curd. In a medium saucepan, gently whisk together the lemon juice, sugar, eggs, and lemon zest over medium heat. Stir continuously for about 10 minutes until the mixture thickens. Once thickened, remove it from heat and mix in the butter until it’s fully melted. Let it cool slightly before pouring it over your cooled cheesecakes.
5. Chilling the Cheesecakes:
Once you’ve topped the cheesecakes with the lemon curd, place them in the refrigerator to chill for at least 4 hours, or until they are nicely set. This step is important for that perfect cheesecake texture!
6. Serving Your Treats:
When you’re ready to serve, gently remove the cheesecakes from the molds. Top each one with a dollop of whipped cream, a slice of lemon, and if you like, a sprinkle of poppy seeds and a few fresh mint leaves for a lovely touch. Enjoy your delightful mini lemon cheesecakes!
Can I Substitute the Cream Cheese?
Yes! If you want a lighter option, you can use ricotta cheese or a combination of cream cheese and Greek yogurt. Just keep in mind that ricotta may give a slightly grainier texture, so blend it well to achieve a smooth consistency.
How Can I Make These Mini Cheesecakes Gluten-Free?
To make the crust gluten-free, substitute graham cracker crumbs with gluten-free graham cracker crumbs or ground oats mixed with a bit of sugar and melted butter. The filling remains the same, so you’re still in for that creamy, lemony goodness!
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice is preferred for its vibrant flavor, you can use bottled lemon juice in a pinch. Just be sure to choose a high-quality brand to maintain a robust lemon taste in your cheesecakes.
How to Store Mini Lemon Cheesecakes?
Store the mini lemon cheesecakes in an airtight container in the refrigerator for up to one week. If you want to keep them for longer, consider freezing them! Just make sure to wrap each cheesecake tightly in plastic wrap and then store in a freezer-safe container. Thaw them in the fridge overnight before serving.