These Mini Lemon Cheesecakes are a treat you’ll love! With a zesty lemon flavor and creamy filling, they’re baked on a crunchy graham cracker crust. Perfect for sharing or keeping all to yourself!
They’re just the right size for a sweet snack. Trust me, once you take a bite, you’ll be hooked on that refreshing taste! 🍋 Plus, they’re super easy to make. I whip them up in no time for any occasion!
Ingredients & Substitutions
Graham cracker crumbs: These give the crust its classic taste. If you’re gluten-free, use almond flour or gluten-free cookies instead. I like adding a pinch of cinnamon for extra warmth!
Cream cheese: Make sure it’s softened for a smooth filling. If you’re dairy-free, you can try using vegan cream cheese or cashew cream for a similar texture.
Sour cream: This adds tanginess and creaminess. Try plain yogurt as a substitute for a lighter option, or use a dairy-free yogurt for a vegan version.
Lemon curd: It’s rich in lemon flavor. If you can’t find lemon curd, you can make your own by mixing lemon juice, zest, sugar, and egg yolks over heat until thickened.
Heavy whipping cream: This creates the lovely topping. For a lighter option, use whipped coconut cream, which adds a bit of flavor too!
How Do I Achieve the Perfect Creamy Cheesecake Filling?
Getting the cheesecake filling just right can make all the difference. Here’s how to ensure a smooth and creamy texture:
- Start with room temperature cream cheese; it blends better.
- Beat the cream cheese first until smooth before adding other ingredients.
- Add powdered sugar gradually to prevent lumps, mixing on low speed.
- Last, mix in the sour cream and lemon juice gently to keep the mixture light.
This method helps ensure your filling is velvety and delicious, setting your cheesecakes up for success!
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:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
For The Lemon Topping:
- 1/2 cup lemon curd
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Garnish:
- Lemon slices
- Poppy seeds (optional)
- Fresh mint leaves (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time plus at least 4 hours to chill and set in the refrigerator. Once you’ve mixed and layered everything, just let these little treats chill until they’re ready to be devoured!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix everything until it’s thoroughly blended. Take about 1 tablespoon of this mixture and press it firmly into the bottom of each mini cheesecake mold or cupcake liner to make a solid crust. Set them aside while you make the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add the powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Keep mixing until everything is creamy and well mixed—no lumps allowed!
3. Assemble the Cheesecakes:
Now it’s time to fill the molds! Spoon or pipe the cheesecake filling over the prepared crusts in your molds, filling them just below the rim. Once they’re filled, pop them into the refrigerator and let them chill for at least 4 hours, or until set and firm.
4. Prepare the Lemon Topping:
After your cheesecakes have chilled and firmed up, take them out and gently spread a layer of lemon curd on top of each one. This zesty layer adds a fantastic flavor!
5. Whip the Cream:
In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. This means that when you lift the whisk, the cream will hold its shape. Use a piping bag or a spatula to generously top each mini cheesecake with the whipped cream.
6. Garnish:
For a beautiful finishing touch, add lemon slices on top of each cheesecake. If you like, you can sprinkle some poppy seeds and place a fresh mint leaf on each as well for extra flair!
7. Serve:
Carefully take the mini cheesecakes out of their molds and place them on a serving platter. Now it’s time to dig in and enjoy your delightful mini lemon cheesecakes! Perfect for parties or just a sweet treat at home!
Can I Substitute the Cream Cheese?
Yes! If you’re looking for a lighter option, you can use Neufchâtel cheese, which has a lower fat content yet still provides a creamy texture and flavor. Alternatively, for a dairy-free option, try using a block of vegan cream cheese instead.
How Can I Make This Recipe Gluten-Free?
To make gluten-free mini lemon cheesecakes, simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or crushed gluten-free cookies. Just check the ingredients to ensure they are truly gluten-free!
Can I Prepare the Cheesecakes in Advance?
Absolutely! The mini cheesecakes can be made up to 2 days ahead. Store them in an airtight container in the fridge without the toppings. Add the lemon curd and whipped cream just before serving for the freshest taste and presentation.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If needed, you can freeze the cheesecakes for up to a month. Just remember to wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw in the fridge overnight before serving.
