Mini lemon cheesecakes

Why You’ll Love This Recipe

These mini lemon cheesecakes are a harmonious blend of tangy and sweet, providing a satisfying dessert experience. Their individual portions make them ideal for serving at parties or as personal treats. The recipe is straightforward, allowing both novice and experienced bakers to achieve delicious results. Plus, the versatility in toppings lets you customize each cheesecake to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. Prepare Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of each liner.
3. Make Filling: In another bowl, beat the softened cream cheese, sour cream, and sugar until smooth. Add eggs, lemon juice, vanilla extract, and lemon zest, mixing until well incorporated.
4. Assemble: Pour the batter over the crust in each liner, filling them about two-thirds full.
5. Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the centers look set.
6. Cool and Chill: Remove from the oven and let the cheesecakes cool at room temperature. Then, chill in the refrigerator for at least 2 hours before serving.

Servings and Timing

• Servings: This recipe yields approximately 12 mini cheesecakes.
• Prep Time: 15 minutes
• Cooking Time: 20-25 minutes
• Chilling Time: At least 2 hours
• Total Time: Approximately 2 hours and 40 minutes

Variations

• Crust Alternatives: Experiment with different cookie bases such as Oreos, digestive biscuits, or ground almonds mixed with butter to give your cheesecakes a unique twist.
• Flavor Enhancements: Incorporate a teaspoon of lemon extract for an intensified citrus flavor, or swirl in a tablespoon of raspberry puree into the batter before baking for a fruity addition.
• Toppings: Top with whipped cream, fresh berries, crushed graham crackers, additional lemon zest, or a drizzle of melted chocolate to add extra flavor and visual appeal.

Storage/Reheating

• Storage: Store any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: To freeze, place the cooled cheesecakes on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or bag and store for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: These cheesecakes are best enjoyed chilled or at room temperature. If you prefer a warmer dessert, allow them to sit at room temperature for about 30 minutes before serving.

FAQs

How can I prevent my mini cheesecakes from cracking?

To prevent cracking, ensure you don’t overmix the batter, avoid overbaking, and allow the cheesecakes to cool gradually at room temperature before refrigerating.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. However, the taste may be slightly less vibrant.

Can I make these cheesecakes gluten-free?

Yes, by using gluten-free graham crackers or cookies for the crust, you can make this recipe suitable for those with gluten sensitivities.

What type of cream cheese is best for this recipe?

Full-fat cream cheese provides the creamiest texture and richest flavor, but you can use reduced-fat versions if preferred. Avoid using whipped or spreadable cream cheese.

How do I know when the cheesecakes are done baking?

The cheesecakes are done when the centers are set but still have a slight jiggle when gently shaken. They will firm up further as they cool.

Can I add other flavors to the cheesecake batter?

Absolutely! You can add flavors like vanilla extract, almond extract, or even a bit of limoncello for an adult twist.

Is it necessary to use cupcake liners?

Using cupcake liners makes it easier to remove the cheesecakes from the muffin tin and serves as a convenient way to serve them. If you don’t have liners, ensure you grease the muffin tin thoroughly.

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or crème fraîche for a similar tangy flavor and creamy texture.

How can I make the cheesecakes firmer?

To achieve a firmer texture, you can add an extra egg to the batter or bake the cheesecakes for a few additional minutes, keeping a close eye to prevent overbaking.

Conclusion

Mini lemon cheesecakes are a delightful and versatile dessert that brings together the creamy richness of cheesecake with the bright, zesty flavor of lemon. Their individual serving size makes them perfect for various occasions, and the recipe allows for creative variations to suit different tastes. Whether you’re a seasoned baker or a beginner, these mini treats are sure to impress and satisfy.

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