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Delve into the delightful world of desserts with these Zesty Mini Lemon Cheesecakes. Perfect for any occasion, these bite-sized treats combine the rich, creamy texture of cheesecake with the refreshing zing of lemon. Cheesecakes have long been a favored dessert, but mini versions have surged in popularity due to their convenience and visual appeal. In this article, we will explore not just the recipe but also the unique qualities of each ingredient, the baking process, and tips for creating the perfect mini cheesecakes. Whether you are a seasoned baker or trying your hand at dessert-making for the first time, this guide will equip you with everything you need to know to impress your family and friends.

Mini Lemon Cheesecakes

Discover the joy of baking with these Zesty Mini Lemon Cheesecakes, perfect for any occasion. Combining a creamy, rich filling with the refreshing zest of lemons, these bite-sized treats are both visually appealing and easy to make. This guide explores the essential ingredients, step-by-step preparation, and tips for creating the perfect mini cheesecakes that are sure to impress family and friends. Indulge in these delightful desserts and elevate your dessert game!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, at room temperature

1 cup powdered sugar

Zest of 2 lemons

1/4 cup freshly squeezed lemon juice

1 teaspoon vanilla extract

3 large eggs

Whipped cream and lemon slices, for garnish

Instructions
 

Preheat your oven: Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or grease with non-stick spray.

    Make the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. The mixture should resemble wet sand.

      Press into muffin tin: Divide the crumb mixture evenly among the muffin cups, pressing it down firmly into the bottom to form a crust.

        Prepare the cheesecake filling: In a large mixing bowl, using an electric mixer, beat the cream cheese on medium speed until smooth. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until creamy and well blended.

          Add the eggs: Add the eggs one at a time, mixing well after each addition until smooth. Be careful not to overmix.

            Fill the crusts: Pour the cheesecake batter over the prepared crust in each muffin cup, filling them about 3/4 full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the edges are set but the center still has a slight jiggle.

                Cool: Once baked, turn off the oven and leave the cheesecakes inside for an additional 10 minutes. Then, take them out and let them cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.

                  Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and a lemon slice for extra flair!

                    Prep Time: 15 minutes | Total Time: 2 hours 40 minutes | Servings: 12