Mini Lemon Cheesecakes

Short Description

Mini Lemon Cheesecakes are delightful, individual-sized desserts that combine a buttery graham cracker crust with a creamy, zesty lemon-infused cheesecake filling. Topped with a tangy lemon glaze, these treats are perfect for any occasion, offering a refreshing burst of citrus flavor in every bite.

Why You’ll Love This Recipe

• Perfectly Portioned: These mini cheesecakes are ideal for serving at gatherings, ensuring everyone gets their own delightful dessert.
• Bursting with Lemon Flavor: The combination of lemon juice and zest provides a bright, tangy flavor that complements the rich cheesecake.
• Simple Preparation: With straightforward steps and common ingredients, this recipe is accessible even for novice bakers.
• Make-Ahead Friendly: These cheesecakes can be prepared in advance, making them a convenient option for entertaining.
• Versatile Garnishing: Top with lemon glaze, whipped cream, or fresh berries to suit your preference.​EatingWell

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter, melted​Log in or sign up to view+1Great Grub, Delicious Treats+1Simply Recipes+12Beyond Frosting+12Ginger Snaps Baking Affairs+12

For the Cheesecake Filling

• Cream cheese, softened
• Granulated sugar
• Large eggs
• Lemon zest
• Fresh lemon juice
• Vanilla extract​

For the Lemon Glaze

• Granulated sugar
• Large eggs
• Fresh lemon juice
• Lemon zest
• Unsalted butter​

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Line a muffin pan with cupcake liners or grease with non-stick spray.
2. Prepare Crust:
   • In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
   • Mix until well combined.
   • Press the mixture firmly into the bottom of each muffin cup.
   • Bake for 5 minutes, then remove and set aside to cool.
3. Prepare Cheesecake Filling:
   • In a large bowl, beat softened cream cheese until smooth.
   • Add granulated sugar and continue to beat until well combined.
   • Incorporate eggs one at a time, mixing on low speed.
   • Stir in lemon zest, lemon juice, and vanilla extract until the mixture is smooth.
4. Assemble and Bake:
   • Spoon the cheesecake filling over the cooled crusts, filling each cup nearly to the top.
   • Bake for 16-18 minutes, or until the centers are set but still slightly jiggly.
   • Remove from the oven and allow to cool at room temperature for 1 hour.
   • Transfer to the refrigerator and chill for at least 4 hours or overnight.
5. Prepare Lemon Glaze:
   • In a small saucepan, whisk together granulated sugar, eggs, lemon juice, and lemon zest.
   • Add butter and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
   • Remove from heat and let cool for 15 minutes.
   • Cover and refrigerate until cold or overnight.
6. Top and Serve:
   • Spoon the chilled lemon glaze over each mini cheesecake.
   • Optionally, garnish with whipped cream or fresh berries before serving.​Log in or sign up to viewEatingWell+3Great Grub, Delicious Treats+3Allrecipes+3

Servings and Timing

• Servings: 24 mini cheesecakes
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Cooling Time: 1 hour
• Chilling Time: 4 hours or overnight
• Total Time: Approximately 5 hours 48 minutes​Log in or sign up to view+5The Spruce Eats+5Allrecipes+5Dessert for Two+6Allrecipes+6Ginger Snaps Baking Affairs+6Great Grub, Delicious Treats

Variations

• Crust Alternatives: Substitute graham cracker crumbs with crushed vanilla wafers or gingersnap cookies for a different flavor profile.
• Citrus Twist: Replace lemon juice and zest with lime or orange for a new citrus experience.
• Berry Topping: Top with fresh raspberries, blueberries, or strawberries instead of lemon glaze.
• No-Bake Option: Use a no-bake cheesecake filling and chill until set, omitting the baking steps.​

Storage/Reheating

• Refrigeration: Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze without toppings in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Not recommended, as reheating may alter the texture of the cheesecake.​

FAQs

What type of cream cheese should I use?

Use full-fat block-style cream cheese for the best texture and flavor. Avoid whipped or spreadable varieties, as they may affect the consistency.​

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.​

How do I prevent cracks in my mini cheesecakes?

Avoid overmixing the batter and do not overbake. The centers should still be slightly jiggly when removed from the oven.​

Can I use bottled lemon juice?

Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.​

What can I use if I don’t have a muffin pan?

You can use silicone cupcake molds or ramekins as

Conclusion

Mini Lemon Cheesecakes offer the perfect harmony of creamy richness and zesty brightness in a bite-sized form. Whether you are hosting a party, celebrating a special occasion, or simply craving something sweet and citrusy, these cheesecakes deliver both elegance and flavor with minimal effort. Their make-ahead convenience and customizable nature make them a reliable go-to dessert that is sure to impress.

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