These mini lemon cheesecakes are cute, creamy, and packed with a refreshing lemon flavor! With a lovely crumbly crust, they fit perfectly in your hand for a sweet treat.
I love serving these at parties—everyone loves their bright taste and little size. It’s hard to just eat one, right? So, no judgment here if you grab a second! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the crust, but if you’re looking for gluten-free options, try almond flour or crushed gluten-free cookies. I love using chocolate cookies for a twist!
Cream Cheese: Softened cream cheese is key for a smooth texture. If dairy-free, try vegan cream cheese. It works surprisingly well!
Sour Cream: Adds creaminess and tanginess. You can use plain yogurt as a substitute for a lighter option. I often use Greek yogurt for extra protein!
Lemon Juice and Zest: Fresh juice and zest are what make these cheesecakes pop with flavor. If you don’t have fresh lemons, bottled juice can be a quick substitute, but fresh is always best.
Whipped Cream: Great for topping! If you want thicker toppings, consider using whipped coconut cream for a dairy-free version.
How Do You Bake Mini Cheesecakes Without Them Cracking?
Preventing cracks in your mini cheesecakes is all about controlling the heat and moisture. Here are a few tips:
- Mix your cream cheese slowly to prevent air bubbles – they can cause cracks when baking.
- Keep the oven temperature low, around 325°F. High heat can create a soufflé effect.
- Try baking them in a water bath. Place your mini pans in a larger pan filled with hot water. This helps keep the temperature even.
Also, remember that slight jiggle in the center is okay! They will set as they cool in the fridge.
How to Make Mini Lemon Cheesecakes?
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
For Topping and Garnish:
- Whipped cream for topping
- Lemon slices for garnish
- Poppy seeds for garnish (optional)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 30 minutes to bake. After baking, you’ll need to chill the cheesecakes in the fridge for at least 2 hours. So, set aside about 2 hours and 50 minutes in total, and you’ll enjoy these delicious mini lemon cheesecakes!
Step-by-Step Instructions:
1. Make the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until all the crumbs are evenly moistened. Press this mixture firmly into the bottom of mini cheesecake pans or muffin cups to create the crust. Bake for about 8-10 minutes until they are set and lightly golden. Once baked, remove them from the oven and let cool.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese together with 1/2 cup sugar using a hand mixer or whisk until you have a smooth and creamy mixture. Next, add in the sour cream, eggs, lemon zest, lemon juice, and vanilla extract. Mix everything together until it’s fully combined and nice and smooth. This will make your delicious cheesecake filling!
3. Bake the Cheesecakes:
Now, pour the cream cheese mixture over the cooled crusts in the mini pans, filling them about three-quarters full. Bake these in the oven for about 20-25 minutes, or until the cheesecakes are just set and the edges look slightly puffed. The centers might look a bit jiggly, but no worries! They will firm up as they cool.
4. Chill and Serve:
Once baked, remove the mini cheesecakes from the oven and let them cool at room temperature. After that, refrigerate them for at least 2 hours until they are fully chilled. When you’re ready to serve, carefully remove them from the pans. Top each cheesecake with a dollop of whipped cream, add a slice of lemon, sprinkle some poppy seeds if you like, and a mint leaf for an extra touch. Enjoy your refreshing mini lemon cheesecakes!
Can I Use Different Types of Sweeteners?
Absolutely! You can substitute the sugar with alternatives like honey or agave syrup; just adjust the quantity since they are sweeter than granulated sugar. For a low-calorie option, consider using a sugar substitute like Stevia or erythritol, but be sure to follow the conversion guidelines on the packaging.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream, you can replace it with plain Greek yogurt for a similar tang and creaminess. If you prefer a dairy-free option, use coconut cream or a vegan sour cream alternative – they work well for this recipe!
How Should I Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep them longer, you can freeze them! Wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container; they will last up to 2 months. Thaw in the fridge before serving.
Can I Adjust the Amount of Lemon Juice?
Yes, you can! If you prefer a milder lemon flavor, reduce the lemon juice to 2 tablespoons. For a more intense lemony taste, feel free to add an extra tablespoon or two, but keep in mind that too much acidity can affect the texture of the cheesecake.
