Bright Creamy Lemon Mini Cheesecakes are your new go-to for an effortless yet impressive dessert. This recipe is incredibly useful because it delivers a burst of tangy citrus flavor in a perfectly portioned, irresistibly creamy package, ideal for any occasion.
Key Ingredients for Bright Creamy Lemon Mini Cheesecakes
- 1 ½ cups graham cracker crumbs (about 10 full graham crackers)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- ¼ cup sour cream, at room temperature
- 2 tablespoons fresh lemon juice (from about 1 medium lemon)
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- Pinch of salt
- Assorted toppings: fresh berries, whipped cream, lemon curd, mint leaves (optional)
How to Make Bright Creamy Lemon Mini Cheesecakes
Whip up these bright and creamy lemon mini cheesecakes in under an hour! Their simple construction, vibrant flavor, and satisfyingly rich texture make them a delightful treat. The zesty lemon cuts through the creaminess beautifully, creating a perfectly balanced bite. Get ready for a flavor explosion in every mini delight!
Step-by-Step Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Line a 12-cup mini muffin tin with mini muffin liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the crumbs are evenly moistened and resemble wet sand.
- Form the Crusts: Spoon about 1 tablespoon of the crumb mixture into each mini muffin liner. Press the crumbs firmly into the bottom of each liner to form an even crust. You can use the back of a spoon or a small tamper to compact them.
- Bake the Crusts: Place the mini muffin tin in the preheated oven and bake for 8-10 minutes, until the crusts are lightly golden and fragrant. Remove from the oven and let them cool completely on a wire rack while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with the remaining ¾ cup of granulated sugar using an electric mixer (stand mixer or hand mixer) on medium speed until smooth and creamy, with no lumps. Be sure to scrape down the sides of the bowl as needed.
- Incorporate Wet Ingredients: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Do not overmix once the eggs are added.
- Add Flavorings: Stir in the sour cream, fresh lemon juice, lemon zest, vanilla extract, and pinch of salt. Mix on low speed until just combined and the filling is smooth and homogenous. Again, avoid overmixing at this stage.
- Fill the Liners: Spoon the cheesecake filling evenly over the cooled crusts in the mini muffin liners, filling each one about two-thirds full.
- Bake the Cheesecakes: Carefully place the muffin tin back into the preheated oven. Bake for 15-20 minutes, or until the edges are set and the centers are just slightly jiggly. They will continue to set as they cool.
- Cool Down: Remove the mini cheesecakes from the oven and let them cool in the muffin tin on a wire rack for about 10-15 minutes. Then, carefully remove them from the tin and place them directly on the wire rack to cool completely.
- Chill: Once completely cool, cover the mini cheesecakes and refrigerate them for at least 2-3 hours, or preferably overnight, to allow them to fully set and develop their flavor.
- Serve: Before serving, decorate your Bright Creamy Lemon Mini Cheesecakes with your favorite toppings! Fresh berries, a dollop of whipped cream, a swirl of lemon curd, or a sprig of mint all make fantastic additions.
Why You’ll Love This Bright Creamy Lemon Mini Cheesecakes
You’ll adore these Bright Creamy Lemon Mini Cheesecakes for their exquisite balance of tart lemon and rich, velvety cream cheese, all nestled in a perfectly crunchy graham cracker crust. What’s even better is the incredible value; making these at home saves you a significant amount compared to purchasing individual desserts from a bakery, proving that gourmet taste doesn’t have to break the bank. The zesty punch of fresh lemon, combined with the optional vibrant toppings like plump berries or smooth lemon curd, elevates these beyond your average dessert, offering a refreshing twist akin to a classic New York cheesecake but in a delightfully portable, single-serving format. Dive into this recipe and treat yourself to a little slice of sunshine – you won’t regret it!
Storing and Reheating Tips
Properly storing your Bright Creamy Lemon Mini Cheesecakes ensures their delightful texture and flavor are preserved for future enjoyment. You can keep them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them! Place the cooled, uncut mini cheesecakes on a baking sheet and freeze until solid (about 1-2 hours), then transfer them to a freezer-safe bag or container. They will keep in the freezer for up to 1 month. To reheat or enjoy from chilled, simply take them directly from the refrigerator or thaw frozen ones overnight in the refrigerator. They are best served chilled or at room temperature.
Final Thoughts
These Bright Creamy Lemon Mini Cheesecakes are a testament to how simple ingredients can create something truly spectacular. We encourage you to try this delightful recipe and experience its vibrant flavor and velvety texture for yourself. Get ready to impress your taste buds and your guests!
Bright Creamy Lemon Mini Cheesecakes
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a 12-cup mini muffin tin with mini muffin liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the crumbs are evenly moistened and resemble wet sand.1.5 cups graham cracker crumbs, 6 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Spoon about 1 tablespoon of the crumb mixture into each mini muffin liner. Press the crumbs firmly into the bottom of each liner to form an even crust. You can use the back of a spoon or a small tamper to compact them.
- Place the mini muffin tin in the preheated oven and bake for 8-10 minutes, until the crusts are lightly golden and fragrant. Remove from the oven and let them cool completely on a wire rack while you prepare the filling.
- In a large bowl, beat the softened cream cheese with the remaining ¾ cup of granulated sugar using an electric mixer (stand mixer or hand mixer) on medium speed until smooth and creamy, with no lumps. Be sure to scrape down the sides of the bowl as needed.16 ounces cream cheese, 0.75 cup granulated sugar
- Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Do not overmix once the eggs are added.2 large eggs
- Stir in the sour cream, fresh lemon juice, lemon zest, vanilla extract, and pinch of salt. Mix on low speed until just combined and the filling is smooth and homogenous. Again, avoid overmixing at this stage.0.25 cup sour cream, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 0.5 teaspoon vanilla extract, 1 pinch salt
- Spoon the cheesecake filling evenly over the cooled crusts in the mini muffin liners, filling each one about two-thirds full.
- Carefully place the muffin tin back into the preheated oven. Bake for 15-20 minutes, or until the edges are set and the centers are just slightly jiggly. They will continue to set as they cool.
- Remove the mini cheesecakes from the oven and let them cool in the muffin tin on a wire rack for about 10-15 minutes. Then, carefully remove them from the tin and place them directly on the wire rack to cool completely.
- Once completely cool, cover the mini cheesecakes and refrigerate them for at least 2-3 hours, or preferably overnight, to allow them to fully set and develop their flavor.
- Before serving, decorate your Bright Creamy Lemon Mini Cheesecakes with your favorite toppings!fresh berries, whipped cream, lemon curd, mint leaves