Description
These Mini Lemon Cheesecakes are a delightful and tangy treat with a buttery graham cracker crust and a creamy lemon-infused filling. Perfectly portioned in cupcake liners, they make for an easy-to-serve dessert ideal for gatherings or a refreshing snack. The recipe combines zesty lemon juice and zest with smooth cream cheese and a hint of vanilla, baked to a delicate, slightly jiggly consistency.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup melted butter
Filling
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- Zest of one large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners or silicone muffin cups to prevent sticking and make removal easy.
- Make the Crust Mixture: In a small bowl, combine graham cracker crumbs, granulated sugar, and optional cinnamon. Stir thoroughly to mix the dry ingredients evenly.
- Form the Crust: Mix the melted butter into the dry mixture until all crumbs are coated. Divide about 1 tablespoon of this mixture into each muffin cup. Press down firmly to create an even, compact crust layer.
- Bake Crust: Bake the crusts for 8 minutes in the preheated oven. Remove and allow them to cool slightly while preparing the filling.
- Beat Cream Cheese and Sugar: Using an electric mixer, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and fluffy, about 2-3 minutes, to ensure a creamy base.
- Add Eggs: Add eggs one at a time, beating well after each addition to fully incorporate and achieve a smooth batter.
- Incorporate Remaining Ingredients: Stir in sour cream, heavy cream, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Beat until all ingredients are fully combined and smooth.
- Fill Muffin Cups: Spoon the cheesecake filling evenly over the cooled crusts, leaving a little space at the top to prevent overflow while baking.
- Smooth Filling: Use a spatula or spoon to smooth out the tops of each cheesecake for an even appearance.
- Bake Cheesecakes: Bake for 18-20 minutes until the centers are set but still slightly jiggly, indicating creamy texture without overbaking.
- Cool Cheesecakes: Let cheesecakes cool in the muffin tin for 10 minutes to stabilize, then transfer them to a wire rack to cool completely at room temperature.
- Chill Before Serving: Refrigerate the mini cheesecakes for at least 2 hours to allow them to set fully and develop their flavors before serving.
Notes
- For best results, use cream cheese at room temperature to avoid lumps in the batter.
- The cinnamon in the crust is optional but adds a warm subtle spice that complements the lemon.
- Chilling the cheesecakes helps them firm up and improves slicing or serving without crumbling.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- Allow cheesecakes to come to room temperature for about 10 minutes before serving for optimal texture and flavor.
