Easy Mini Lemon Cheesecakes
The ultimate treat for citrus lovers, these Easy Mini Lemon Cheesecakes are creamy, refreshing, and perfect for any gathering. Packed with bright lemon flavor and a sweet crust, they’re incredibly easy to make. Treat yourself and your loved ones to these delightful bites tonight!
Equipment
- Frying Pan
- Food Processor
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 8 oz Cream cheese
- 1 whole Lemon
- ½ cup Granulated sugar
- ¾ teaspoon Pure vanilla extract
- 2 tablespoons Sour cream
- 2 tablespoons All-purpose flour
- 1 large Large egg
Instructions
- Preheat your oven to 325° Fahrenheit. This temperature is perfect for baking the cheesecakes evenly without burning them.
- Line a cupcake pan with cupcake liners. I recommend using parchment paper liners to prevent sticking, ensuring your cheesecakes come out beautifully.
- In a small food processor, combine graham cracker crumbs and 2 tablespoons of granulated sugar. Pulse until the mixture is fine and resembles sand.
- Melt 2 tablespoons of unsalted butter and pour it over the crumb mixture. Pulse again until evenly mixed, and you can see the crumbs clumping together.
- Divide the crust mixture among the 12 liners, using about one teaspoon of the mixture for each. Press the crumbs down firmly to create a sturdy base.
- Bake the crusts in the preheated oven for about 5 minutes. This slight baking gives them a nice firmness.
- While the crust is baking, prepare the filling. Zest the whole lemon and then slice it in half. Juice only one half and set it aside. Cut the other half into thin slices for decoration later.
- In a large mixing bowl, combine 8 oz of cream cheese. Mix it with an electric hand mixer for about 20 seconds until it’s smooth and creamy.
- Add in ½ cup of granulated sugar, the lemon juice, lemon zest, and ¾ teaspoon of pure vanilla extract. Mix again until well combined and creamy.
- Next, add in 2 tablespoons of sour cream and 2 tablespoons of all-purpose flour. Mix until there are no lumps, ensuring a smooth texture.
- Finally, beat in 1 large egg just until incorporated. Be careful not to overmix, as this can affect the texture.
- Pour about 1 tablespoon of cheesecake batter over the crust in each liner, filling them almost to the top. Ensure you use all the filling evenly.
- Bake the cheesecakes for about 17 minutes. The tops should look set but might still have a slight jiggle.
- Once done, cool the cheesecakes at room temperature for about 20 minutes, then transfer them to a plate and chill in the fridge for at least 30 minutes or overnight.
- Before serving, decorate the cheesecakes with a dollop of whipped cream and a slice of lemon for an eye-catching finish.
Notes
- Tip 1: Make sure to take the cream cheese out of the fridge at least 30 minutes before making this recipe; it should be very soft for the best cheesecake texture.
- Tip 2: Whipped cream is a fantastic topping, it’s light and creamy and complements the dessert really well.
- Tip 3: Please note that the nutrition value can vary depending on what product you use; the information provided is an estimate.