Description
These Mini Lemon Cheesecakes are a delightful twist on the classic dessert, featuring a buttery graham cracker crust topped with a creamy, tangy lemon-infused cheesecake filling. Perfectly portioned into bite-sized servings, they offer a refreshing balance of sweet and tart, making them an ideal treat for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Topping
- 1/4 cup lemon curd
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until the crumbs are evenly moistened. Divide this mixture evenly among the paper liners, pressing firmly to form a compact crust base.
- Make the filling: In a mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and fluffy. Add the eggs one at a time, mixing just until each is incorporated to avoid overbeating. Next, blend in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until the batter is velvety and smooth.
- Assemble and bake: Pour the cheesecake batter evenly over the prepared crusts in the muffin pan. Bake in the preheated oven for 16 to 18 minutes, or until the centers are set but retain a slight jiggle. This ensures a creamy texture post-baking.
- Cool and chill: Allow the mini cheesecakes to cool in the pan for 20 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours to fully set and develop flavor.
- Add topping and serve: Just before serving, top each mini cheesecake with a spoonful of luscious lemon curd to enhance the citrus flavor and add a beautiful finish.
Notes
- For a more intense lemon flavor, increase the lemon zest by an additional teaspoon.
- These mini cheesecakes freeze well for up to one month; thaw them in the refrigerator before serving to maintain texture and flavor.
