Mini Lemon Cheesecakes

This recipe includes simple ingredients that you likely already have in your kitchen. Here’s what you’ll need:

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• For the filling:
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 large eggs
• For the topping:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Lemon slices, for garnish

Directions

Follow these simple steps to make your mini lemon cheesecakes:

• Step 1: Preheat your oven to 325°F (160°C).
• Step 2: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
• Step 3: Divide the mixture evenly among a lined muffin tin, pressing down firmly to create a crust.
• Step 4: In another bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Step 5: Add the lemon juice and lemon zest, mixing until fully incorporated.
• Step 6: Add the eggs, one at a time, continuing to mix until just combined.
• Step 7: Pour the filling over the prepared crusts in the muffin tin, filling each about 3/4 full.
• Step 8: Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
• Step 9: Turn off the oven, crack the door, and allow the cheesecakes to cool in the oven for about 15 minutes.
• Step 10: Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.
• Step 11: Whip the heavy cream with powdered sugar until stiff peaks form.
• Step 12: Top each cheesecake with whipped cream and a lemon slice before serving.

FAQs

• Can I make these mini cheesecakes ahead of time? Yes, they can be made up to 2 days in advance and kept covered in the refrigerator.
• What if I don’t have graham crackers? You can substitute with digestive biscuits or even Oreo cookies for a different flavor.
• How do I store leftovers? Store individual cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Can I freeze these cheesecakes? Yes, they can be frozen for up to 1 month. Thaw overnight in the fridge before serving.
• Can I use other citrus fruits? Absolutely! Try using lime or orange juice for a fun twist on the flavor.

Conclusion

These mini lemon cheesecakes are bound to become a favorite recipe in your collection. With their zesty flavor, creamy texture, and pretty presentation, they’re perfect for any occasion. With just a few simple steps, you can create a dessert that will leave a lasting impression on your family and friends. Enjoy these bright, cheerful treats, and let the flavors of lemon brighten your day!