These mini lemon cheesecakes are a sweet and zesty treat! With a buttery crust and creamy lemon filling, they’re perfect for any occasion. Plus, they’re small enough for a guilt-free bite!
Making these is a breeze! I love how quick they are to whip up—just mix, bake, and chill. They always impress my friends, and I get to enjoy a little sunshine in every bite! ☀️
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for a crunchy crust. If you don’t have them, crushed cookies like digestive biscuits or vanilla wafers can work just as well. Gluten-free options are also available if you use gluten-free crackers.
Cream Cheese: Softened cream cheese gives that rich texture. If you’re looking for a lighter option, Neufchâtel cheese is a great substitute. For a dairy-free version, try using cashew cream or coconut cream.
Sour Cream: This adds creaminess and a slight tang to balance the lemon flavor. Plain Greek yogurt can be an excellent alternative if you don’t have sour cream on hand.
Lemon Juice and Zest: Fresh lemons offer the best flavor, but bottled lemon juice can work in a pinch. Using zest from the lemon enhances the citrus aroma, so I always suggest including it for the best taste.
Whipped Cream: This is used for topping your cheesecakes. Store-bought whipped cream is convenient, but homemade is always a treat! Just whip some heavy cream with a bit of sugar until soft peaks form.
How Can I Get a Perfectly Set Cheesecake?
Getting mini cheesecakes to set just right takes a little attention. Follow these steps to ensure they come out perfectly.
- Beat cream cheese until smooth first; this avoids lumps. Gradually add in the powdered sugar for a creamy consistency.
- Baking is key—keep an eye on them! They should be set but slightly jiggly in the center. Overbaking makes them dry.
- Let your cheesecakes cool completely before chilling. Cooling gradually helps avoid cracks or changes in texture.
- Chilling for at least 2 hours makes them easier to serve. This also improves their flavor as the lemon really comes through after chilling.
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:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup sour cream
- 2 tbsp lemon juice
- Zest of 1 lemon
For Decoration:
- 1 cup whipped cream
- Lemon slices (for garnish)
- Poppy seeds (optional, for decoration)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes of prep time, plus 15-20 minutes for baking, and you’ll need to chill the cheesecakes for at least 2 hours before serving. In total, you’re looking at around 2.5 to 3 hours, but most of that time is just chill time—so easy!
Step-by-Step Instructions:
1. Prepare the Muffin Pan:
Start by preheating your oven to 325°F (160°C). Line a 12-cup muffin pan with mini cupcake liners or use greased parchment paper. This will help you easily remove the cheesecakes after baking.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix everything together until it feels crumbly and looks like wet sand. This will be your crust!
3. Form the Crusts:
Take about 1 tablespoon of the graham cracker mixture and press it firmly into the bottom of each muffin liner. Make sure it’s nice and even, so you have a solid base for your cheesecake.
4. Blend the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth. Gradually add the powdered sugar, sour cream, lemon juice, and lemon zest. Mix everything well until it’s creamy and delightful.
5. Fill the Muffin Liners:
Spoon the cheesecake filling over each crust in the muffin liners. Fill them about three-quarters full, leaving a little room for them to rise while baking.
6. Bake the Cheesecakes:
Put the muffin pan in your preheated oven and bake for 15-20 minutes. You want them to be set but still slightly jiggly in the center. Once done, remove them from the oven and let them cool completely.
7. Chill the Cheesecakes:
Once they’ve cooled, pop them in the fridge and let them chill for at least 2 hours. This step is super important for the best creamy texture!
8. Decorate and Serve:
When you’re ready to serve, top each mini cheesecake with a dollop of whipped cream, a fresh slice of lemon, and sprinkle on some poppy seeds if you like. Enjoy your delicious Mini Lemon Cheesecakes—perfect for any occasion!
Can I Substitute the Cream Cheese?
Absolutely! You can use Neufchâtel cheese for a lighter option or Greek yogurt for a tangy twist. Keep in mind that the texture may vary slightly, so make sure it’s well-blended and smooth before filling the crust.
How Do I Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, add the whipped cream just before serving to keep it fresh and fluffy!
Can I Make These Mini Cheesecakes Gluten-Free?
Yes, just replace the graham cracker crumbs with gluten-free cookie crumbs or ground nuts. Almond flour combined with a little coconut oil also works great for the crust!
What Can I Use Instead of Sour Cream?
If you don’t have sour cream, plain Greek yogurt can be a great substitute. It provides a similar tanginess and creaminess, keeping the cheesecake light and delicious!
