These Mini Lemon Cheesecakes are tiny bites of sunshine! They’re creamy and tangy with a delightful crumbly crust that makes each one a sweet little treat you won’t want to share.
I love making these for parties because they’re easy to grab and pop in your mouth—no forks required! Plus, they brighten up any table with their cheerful lemony flavor. 🍋
Key Ingredients & Substitutions
Graham Cracker Crumbs: A classic choice for cheesecake crust, they provide a nice crunch and flavor. If you’re gluten-free, use gluten-free graham crackers or crushed vanilla cookies instead.
Cream Cheese: This is the heart of your cheesecake. Full-fat cream cheese provides the best taste and texture. For a lighter option, you can try Neufchâtel cheese, which is lower in fat.
Lemon Juice and Zest: Freshly squeezed lemon juice gives your cheesecake a bright, zesty flavor. Bottled juice works too, but fresh is always better. Don’t skip the zest—it adds more lemony flavor!
Sour Cream: It adds a nice tang and creaminess. If you don’t have sour cream, you can substitute with Greek yogurt for a similar texture and taste.
Heavy Cream: This is vital for a rich whipped topping. You can use coconut cream as a non-dairy replacement for a delicious twist.
How Do I Avoid Overmixing Cheesecake Batter?
Overmixing can lead to cracks in your cheesecake, so focus on mixing gently. After incorporating the sugar, add the eggs one at a time, mixing on low speed. Mix just until you see no streaks of egg, then stop. A little lumps in the batter is okay!
- Make sure your cream cheese is very soft, which helps avoid the need for too much mixing.
- Use a rubber spatula to fold in your ingredients if you prefer a more hands-on approach.
Remember, with cheesecakes, a little patience goes a long way, especially during cooling and chilling!
How to Make Mini Lemon Cheesecakes
Ingredients You’ll Need:
For The Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 3 large eggs
For The Lemon Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Lemon slices for garnish
- Poppy seeds (optional, for garnish)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes of prep time, plus around 30-35 minutes of baking time, and at least 4 hours to chill. It makes a perfect, refreshing dessert that you can enjoy after a meal!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 325°F (163°C) so it’s nice and hot when you’re ready to bake your cheesecakes.
2. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is well blended. Next, press this mixture firmly into the bottom of your mini cheesecake molds or a lined muffin tin. Bake in the oven for 10 minutes, then let them cool completely.
3. Make the Cheesecake Filling:
Now it’s time for the filling! In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s nice and smooth. Gradually add the granulated sugar while continuing to mix. Then, add the sour cream, fresh lemon juice, and zest, and mix until everything is well combined. Finally, add the eggs one at a time, mixing on low speed just until you don’t see any lumps—be careful not to overmix!
4. Assemble and Bake:
Pour the cheesecake batter over the cooled crusts, filling each mold about three-quarters full. Place them in the oven and bake for about 20-25 minutes. You’ll know they’re done when the edges are set and the center is just a little jiggly. Once done, turn off the oven and let the cheesecakes cool inside for about an hour with the door slightly open.
5. Chill:
After cooling, take the cheesecakes out of the oven and pop them in the fridge. They need to chill for at least 4 hours; overnight is even better if you can wait!
6. Prepare the Topping:
When you’re ready to decorate, whip the heavy cream in a separate bowl with the powdered sugar until soft peaks form. This will make your topping light and fluffy!
7. Decorate:
Carefully remove the chilled cheesecakes from their molds. Use a piping bag or a spoon to add whipped cream on top of each one. Finish with a lovely lemon slice and a sprinkle of poppy seeds if you fancy!
8. Serve:
That’s it! Enjoy your delicious mini lemon cheesecakes chilled as a refreshing dessert that everyone will love!
Can I Use a Different Type of Crust?
Absolutely! If you prefer a gluten-free option, you can use almond flour or gluten-free graham cracker crumbs. Alternatively, try an Oreo crust for a richer flavor—just crush Oreos and mix with melted butter in the same proportions as the graham cracker crust.
How Can I Make These Cheesecakes Less Sweet?
If you’d like a less sweet cheesecake, you can reduce the sugar in both the filling and the topping by about 1/4 cup. Additionally, adding a bit more lemon juice can enhance the tanginess, balancing out the sweetness!
How Should I Store Leftover Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the cheesecakes by wrapping them well in plastic wrap and placing them in a freezer bag. Thaw in the fridge before serving.
Can I Use Egg Substitutes in This Recipe?
Yes! If you want to make these mini cheesecakes egg-free, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth for each egg. Adjust baking time slightly as needed—check for doneness by the same jiggly method!
