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Mini Lemon Cheesecakes Recipe

Mini Lemon Cheesecakes

iamwinfred
Creamy, tangy, and just sweet enough, these Mini Lemon Cheesecakes are the dessert you make when you want something impressive without a springform pan. Each one sits on a buttery graham cracker crust and bakes right in a standard muffin tin. The filling is silky and bright from fresh lemon zest and juice, with a little sour cream keeping the texture soft and smooth instead of dense. Chill them overnight and you have a grab-and-go dessert that looks like it came from a bakery case.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 275 kcal

Equipment

Ingredients
  

For the Crust

  • 1 1/4 cups graham cracker crumbs about 9 full sheets finely crushed
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • fine salt a small pinch

For the Filling

  • 16 ounces full-fat cream cheese two 8-ounce blocks, softened
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream room temperature
  • 2 large eggs room temperature
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest from about 2 large lemons
  • 1 teaspoon pure vanilla extract

For the Topping (Optional)

  • 3/4 cup whipped cream optional
  • thin lemon slices and extra lemon zest from 1 more lemon, optional

Instructions
 

  • Place an oven rack in the center position and preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners and bring cream cheese, sour cream, and eggs to room temperature.
  • In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and a pinch of salt. Pour in melted butter and stir with a fork until every crumb looks damp and holds together like wet sand.
  • Spoon about 1 1/2 tablespoons of crumb mixture into each lined cup and press down firmly with the back of a tablespoon or small glass. Bake crusts for 6 minutes, then remove tin and set on a wire rack. Leave oven on at 325°F.
  • Wash and dry lemons, then zest with a microplane until you have 2 tablespoons of loosely packed zest, stopping before the white pith. Roll zested lemons on the counter, cut in half, and squeeze 3 tablespoons of juice, removing any seeds.
  • Add softened cream cheese to a large bowl and beat on medium speed for 1 to 2 minutes until completely smooth. Add 1/2 cup sugar and 1 tablespoon flour, then beat for another 2 minutes, scraping down the bowl.
  • Turn mixer to low speed and add sour cream, lemon juice, lemon zest, and vanilla extract. Mix for about 30 seconds, just until the batter looks uniform and glossy, then scrape the bowl once more.
  • Keep mixer on the lowest speed and add eggs one at a time, mixing each for only 10 to 15 seconds, just until it disappears into the batter. Do not overmix to prevent puffing and cracking.
  • Use a cookie scoop or large spoon to portion about 4 tablespoons of batter on top of each cooled crust, filling each liner about three-quarters full. Tap the muffin tin gently on the counter 3 times to release air bubbles.
  • Place muffin tin on the center rack and bake for 20 to 22 minutes. Do not open the oven for the first 15 minutes. Cheesecakes are done when edges look set and centers still have a slight jiggle; tops should stay pale with no browning.
  • Turn off the oven and let cheesecakes cool in the muffin tin on a wire rack for about 30 minutes. Once cool, cover loosely and refrigerate for at least 4 hours, or overnight for the best texture.
  • Lift chilled cheesecakes out of the tin and peel back paper liners just before serving. Top each with a small swirl of whipped cream, a thin lemon slice, and a pinch of extra lemon zest.

Notes

  • Use room temperature ingredients: Cold cream cheese leaves tiny lumps that never beat out, so let everything sit on the counter for an hour.
  • Choose full-fat cream cheese: Blocks bake up creamier and firmer than the spreadable tub kind or the low-fat versions.
  • Beat the cream cheese first: Get it completely smooth before adding anything else, because lumps are nearly impossible to fix later.
  • Go easy on the eggs: Mix on the lowest speed and stop as soon as the egg disappears to prevent sinking and cracking.
  • Pre-bake the crust: A short bake keeps the graham base crisp and stops it from turning soggy under the filling.
  • Watch the jiggle: Pull the tin out when the centers wobble slightly, because they continue to set as they cool.
  • Be patient with chilling: A full 4 hours in the fridge gives you a clean, creamy, sliceable texture.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days, with toppings added just before serving.
  • Freezing: Freeze plain cheesecakes on a baking sheet for 1 hour, then move to a freezer bag for up to 2 months. Thaw overnight in the refrigerator.
  • Variations: Swap graham crumbs for crushed lemon Oreo cookies or gingersnaps, add a blueberry topping, raspberry swirl, white chocolate drizzle, or stir in 1 teaspoon poppy seeds.

Nutrition

Serving: 1Mini CheesecakeCalories: 275kcalCarbohydrates: 20gProtein: 4gFat: 21gSaturated Fat: 12gSodium: 220mgSugar: 15g
Keyword easy lemon dessert, individual cheesecakes, make ahead cheesecake, mini lemon cheesecakes, muffin tin cheesecakes
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