Mini Lemon Cheesecakes

Dive into summer with our Zesty Delight Mini Lemon Cheesecakes! These delightful treats perfectly blend creamy cheesecake with the bright zing of fresh lemons, creating an irresistible dessert for every occasion. Their bite-sized portions are ideal for sharing, making them a hit at parties. Learn how to create these beauties with our step-by-step guide, tips, and plenty of creative garnishing ideas! #LemonCheesecake #MiniDesserts #Baking #SummerTreats #DessertRecipes

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Ingredients

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

16 oz (2 packages) cream cheese, softened

1 cup granulated sugar

1/4 cup sour cream

3 large eggs

Zest of 2 lemons

1/2 cup fresh lemon juice

1 teaspoon vanilla extract

Pinch of salt

For the Topping:

Fresh berries (e.g., blueberries, raspberries) for garnish

Whipped cream (optional)

Additional lemon zest for garnish (optional)

Instructions

Prepare the Crust:

- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.

- Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cupcake liner.

Make the Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Add the granulated sugar, sour cream, lemon zest, and vanilla extract. Beat until well combined and fluffy.

- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

- Lastly, pour in the fresh lemon juice and a pinch of salt, mixing until smooth.

Assemble and Bake:

- Divide the cheesecake filling evenly among the cupcake liners, filling each about 3/4 full.

- Bake in the preheated oven for 18-20 minutes, or until the edges are set but the center is slightly jiggly.

- Turn off the oven, crack the oven door slightly, and let the cheesecakes cool in the oven for 30 minutes. This helps prevent cracking.

Chill the Cheesecakes:

- Remove the cheesecakes from the oven and allow to cool completely at room temperature.

- Once cooled, refrigerate the cheesecakes for at least 4 hours, or preferably overnight.

Serve:

- Before serving, top each mini cheesecake with fresh berries, a dollop of whipped cream, and additional lemon zest if desired.

Prep Time: 20 mins | Total Time: 5 hrs | Servings: 12