These adorable mini lemon cheesecakes are a treat for your taste buds! With a zesty lemon flavor and a creamy filling, they’re perfect for any occasion. Plus, they’re super cute!
I love making these when I want something sweet and refreshing. Their small size means I can enjoy them guilt-free—especially when I’m grabbing a second one! 🍋😄
Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake. If you don’t have them, crushed cookies like digestive biscuits or vanilla wafers work just as well.
Unsalted Butter: This adds richness to the crust. If you’re dairy-free, you can use coconut oil or a dairy-free butter substitute.
Sugar: Regular granulated sugar sweetens the crust. You can swap in brown sugar for a deeper flavor or use a sugar substitute if you’re watching calories.
Cream Cheese: Choose full-fat for the best texture. Neufchâtel cream cheese can be a lighter option, and for a dairy-free version, cashew cream or a vegan cream cheese can be used.
Sour Cream: It adds creaminess and tang. You can replace it with Greek yogurt for a similar taste, or use dairy-free yogurt if needed.
Lemon Juice & Zest: Fresh lemon juice and zest really enhance the flavor. If you can’t find fresh lemons, bottled lemon juice is an option, but fresh is best for zest!
Heavy Whipping Cream: This provides a light and airy topping. If you’re looking for a lighter option, you could use whipped coconut cream instead.
How Do You Ensure Your Mini Cheesecakes Are Creamy and Not Crumbly?
The key step is properly mixing your cream cheese and ingredients. Start with room temperature cream cheese—it mixes more smoothly. Here’s how to get it just right:
- Beat the cream cheese well before adding other ingredients. Aim for a smooth, lump-free mixture.
- Mix in the powdered sugar gradually. This helps incorporate air without overmixing.
- Finally, take care not to overbake. The center should still be slightly jiggly; they’ll set perfectly as they cool.
How to Make Mini Lemon Cheesecakes
Ingredients You’ll Need:
For The Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For The Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons sugar (for whipping cream)
- Slices of lemon (for garnish)
- Poppy seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus around 30-40 minutes of baking time. You’ll want to chill the cheesecakes for at least 2 hours after baking. In total, you’re looking at about 3 hours including chilling time.
Step-by-Step Instructions:
1. Prepping the Crust:
Start by preheating your oven to 325°F (163°C). Take your mini cheesecake pan and grease it or line it with cupcake liners to make sure your cheesecakes don’t stick.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until everything is combined. It should look like wet sand. Take this mixture and press it firmly into the bottom of each mini cheesecake cavity to form a nice crust. Bake the crusts for about 5 minutes, then remove them from the oven and let them cool.
2. Making the Cheesecake Filling:
In a large mixing bowl, use either a hand mixer or stand mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add in the powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Keep mixing until everything is well blended and creamy. It should have a lovely lemony aroma!
Once this is done, spoon the cream cheese mixture over the cooled crusts in your mini cheesecake pan, smoothing the tops with a spatula for an even layer.
3. Baking and Chilling:
Now it’s time to bake! Place the pan in the oven and bake for 15-20 minutes, or until the cheesecakes are set but still a little jiggly in the center. Once baked, let them cool at room temperature. Then, cover them and refrigerate for at least 2 hours, or overnight if you can wait!
4. Topping and Garnishing:
When your cheesecakes are set, take some heavy whipping cream and whip it with the 2 tablespoons of sugar until stiff peaks form. This means when you lift the beaters out, the cream holds its shape nicely. Pipe or spread this fluffy whipped cream on top of each cheesecake.
For a pretty finish, garnish each cheesecake with a slice of lemon and sprinkle some poppy seeds on top. They’re looking delightful!
5. Serve and Enjoy!
Now all that’s left is to enjoy your delicious mini lemon cheesecakes! Serve them chilled and share with your friends and family. They’ll love these sweet little treats!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can use low-fat cream cheese, but keep in mind that the texture may be slightly less rich and creamy. Make sure it’s softened before mixing to ensure a smooth consistency in your filling.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or even cottage cheese blended until smooth. This will give a similar tangy flavor to your cheesecake.
How Should I Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, add the whipped cream just before serving to maintain its texture.
Can I Freeze Mini Lemon Cheesecakes?
Yes, you can freeze them! Just be sure to wrap each cheesecake tightly with plastic wrap and aluminum foil to prevent freezer burn. They’ll stay fresh for up to 2 months. Thaw in the refrigerator overnight before serving.
