Mini Lemon Cheesecakes Recipe

Mini lemon cheesecakes are a delightful and refreshing treat that are perfect for any occasion. These bite-sized desserts combine the creamy richness of traditional cheesecake with the zesty brightness of lemon, making them a crowd-pleaser. Whether you're hosting a party, attending a potluck, or simply want a delicious dessert to enjoy at home, these mini cheesecakes are easy to make and sure to impress. Let's dive into the recipe and explore how to create these delicious treats step by step.

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Ingredients:

Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• ¼ cup unsalted butter, melted

Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup sour cream
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Lemon slices or zest for garnish

Preparation:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup.
4. Bake the crusts for 5 minutes, then remove from the oven and let them cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the granulated sugar, beating until fully incorporated.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.

Step 3: Fill the Muffin Cups

1. Spoon the cheesecake filling into the prepared muffin cups, filling each about three-quarters full.
2. Smooth the tops with the back of a spoon or a spatula.

Step 4: Bake the Mini Cheesecakes

1. Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggly.
2. Remove the cheesecakes from the oven and let them cool to room temperature in the pan.
3. Once cooled, refrigerate the cheesecakes for at least 2 hours, or until fully chilled.

Step 5: Prepare the Whipped Cream Topping

1. In a chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until it starts to thicken.
2. Add the powdered sugar and continue to whip until stiff peaks form.
3. Pipe or dollop the whipped cream onto the chilled mini cheesecakes.
4. Garnish with lemon slices or zest if desired.

Cooking Note:

• Ensure the cream cheese is at room temperature before beginning to avoid lumps in the filling.
• Use freshly squeezed lemon juice for the best flavor.

Serving Suggestions:

• Serve the mini lemon cheesecakes chilled for the best texture and flavor.
• Pair with fresh berries or a berry compote for added freshness.
• These cheesecakes are perfect for individual servings at parties or gatherings.

Tips:

• To make the crust extra firm, press it down with the bottom of a glass.
• For a more intense lemon flavor, add a bit more lemon zest to the filling.
• If you don't have a piping bag for the whipped cream, you can use a zip-top bag with a corner snipped off.

Prep Time:

• 20 minutes

Cooking Time:

• 20 minutes

Total Time:

• 2 hours 40 minutes (including chilling time)

Nutritional Information (per serving):

• Calories: 210
• Protein: 3g
• Sodium: 150mg

Conclusion

Mini lemon cheesecakes are a perfect blend of creamy and tangy flavors, making them an irresistible dessert for any occasion. These bite-sized treats are easy to make and offer a refreshing twist on the classic cheesecake. Whether you're serving them at a party or enjoying them as a personal treat, these mini cheesecakes are sure to be a hit. Enjoy making and sharing this delightful dessert with friends and family!

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