These mini lemon cheesecakes are zesty little treats with a creamy filling and a crunchy crust. Perfect for sharing or keeping all to yourself!
I love how they look so cute in their little cups! They’re easy to make, and you can sprinkle some lemon zest on top for a pop of color. Who could resist? 🍋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a crunchy base for the cheesecakes. If you don’t have graham crackers, what about using digestive biscuits, vanilla wafers, or even crushed pretzels for a fun twist?
Cream Cheese: This is key for the cheesecake’s texture. If you’re looking for a lighter option, consider using low-fat cream cheese, or for a dairy-free version, use vegan cream cheese. I find that full-fat really gives it that rich creaminess!
Sour Cream: It adds creaminess and a slight tang to the filling. If you want to substitute, Greek yogurt is a great option. Just make sure to use plain yogurt for the best flavor.
Lemon Juice and Zest: Fresh is best! Real lemon juice enhances the flavor. If lemons aren’t available, you could use bottled lemon juice, but the taste won’t be as bright. For zest, lime could work in a pinch for a different citrus flavor.
How Do I Bake Mini Cheesecakes Without Overcooking Them?
Baking mini cheesecakes can be tricky since you want a creamy center, not something dry. Here’s how to get them just right:
- Keep the oven temperature steady at 325°F (163°C). Preheating well is crucial.
- Watch the baking time—start checking at 20 minutes. The centers should be set but still jiggle slightly when you shake the pan.
- After baking, let them cool at room temperature. Moving them straight to the fridge can cause them to crack.
- Chilling overnight helps develop flavor and improves texture, so try not to skip this step!
By following these steps, you’ll achieve a perfectly creamy texture that makes these lemon cheesecakes a refreshing treat!
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:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
For Topping:
- Whipped cream
- Lemon slices (for garnish)
- Poppy seeds (optional, for garnish)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 20-25 minutes to bake. Plus, you’ll need to cool them and refrigerate for at least 4 hours, so plan on a total of about 5 hours for chilling. They’re perfect to make ahead for a gathering!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Begin by preheating your oven to 325°F (163°C). While the oven is heating up, line a muffin tin with cupcake liners to make it easy to remove your mini cheesecakes later.
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Use a fork to mix everything until it’s crumbly and well combined. Then, take about 1 tablespoon of the mixture and press it firmly into the bottom of each muffin liner to form a nice, even crust.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with a mixer until smooth and creamy. Then add in the sour cream and 1/2 cup of sugar. Mix together until everything is well blended. Next, add the eggs one at a time, making sure to mix well after each addition. Finally, pour in the fresh lemon juice, lemon zest, and vanilla extract, and mix until the mixture is completely smooth.
4. Assemble and Bake:
Now, pour the cheesecake filling over your crusts in the muffin tins, filling each liner about 3/4 full. Carefully place the muffin tin in the oven and bake for 20-25 minutes. Keep an eye on them; they should be set but still slightly jiggly in the center when you take them out.
5. Cool and Chill:
Once baked, allow the mini cheesecakes to cool at room temperature. Then, cover the muffin tin and place it in the refrigerator to chill for at least 4 hours, but overnight is even better for the best flavor and texture!
6. Top and Serve:
When you’re ready to serve, take out the mini cheesecakes from the fridge. Top each one with a dollop of whipped cream, add a lemon slice for a beautiful garnish, and sprinkle some poppy seeds on top if you like. Enjoy these refreshing treats chilled!
Can I Use a Different Crust Instead of Graham Crackers?
Absolutely! If you’re not a fan of graham crackers, you can use crushed digestive biscuits or Oreo cookies for a chocolatey twist. Just make sure to keep the proportions similar for the best results!
How Can I Make These Cheesecakes Gluten-Free?
To make gluten-free mini cheesecakes, simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or almond flour mixed with a bit of sugar for sweetness. Always check the labels to ensure all other ingredients are gluten-free as well!
Can I Freeze Mini Cheesecakes?
Yes, you can freeze these mini cheesecakes! After they’ve been refrigerated, place them in an airtight container or wrap them tightly in plastic wrap. They can be frozen for up to 2 months. Thaw them in the fridge overnight before serving.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt for a similar tangy flavor and creamy texture. You can also use mascarpone cheese for a richer taste!
