Name: Mini Lemon Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 1/4 cup melted butter; 16 oz cream cheese, softened; 1/2 cup sugar; 2 eggs; 1/4 cup sour cream; 2 tbsp lemon juice; 1 tsp lemon zest; 1 tsp vanilla extract

Looking for a delicious dessert that’s easy to make and perfect for any occasion? Look no further than these delightful Mini Lemon Cheesecakes! With a creamy texture, zesty lemon flavor, and adorable individual servings, these cheesecakes are sure to be a hit at your next gathering.

Why You’ll Love This Recipe?

These Mini Lemon Cheesecakes are bursting with bright, citrusy flavors that are both refreshing and indulgent.
With a quick prep time and simple ingredients, this recipe is perfect for busy weeknights or special occasions.
These mini cheesecakes are great for meal prep, making them a convenient and delicious treat to have on hand for a sweet craving.

Ingredient Notes:

Graham cracker crumbs: provide a crunchy and buttery base for the cheesecakes.
Melted butter: helps bind the graham cracker crumbs together for the crust.
Cream cheese, softened: gives the cheesecakes a rich and creamy texture.
Sugar: adds sweetness to the filling.
Eggs: help bind the filling together and give it structure.
Sour cream: adds a tangy flavor and smooth consistency to the cheesecakes.
Lemon juice: provides a bright and fresh citrus flavor.
Lemon zest: enhances the lemon flavor and adds a pop of color.
Vanilla extract: adds depth of flavor to the cheesecakes.

Step-By-Step Instructions:

In a bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a muffin tin to form the crust.
In a separate bowl, beat cream cheese, sugar, eggs, sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
Pour the cream cheese mixture over the crust in the muffin tin.
Bake the mini cheesecakes in the oven until set, then chill in the refrigerator before serving.

Helpful Tips:

For a citrusy twist, try using Meyer lemons instead of regular lemons for a sweeter flavor.
To make these cheesecakes gluten-free, use gluten-free graham crackers for the crust.
Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Be sure to let the cream cheese come to room temperature before using to ensure a smooth and creamy texture.
Avoid overmixing the batter to prevent air bubbles from forming, which can cause cracks in the cheesecakes.
To enhance the lemon flavor, add a splash of limoncello or lemon extract to the filling.

Serving Suggestions:

These Mini Lemon Cheesecakes pair perfectly with a dollop of whipped cream and a sprinkle of fresh berries for a simple and elegant dessert. Serve alongside a cup of hot tea or a glass of sparkling wine for a delightful treat.

Storage and Reheating Tips:

To store leftover cheesecakes, cover them tightly with plastic wrap or place them in an airtight container in the refrigerator. When ready to enjoy, let them come to room temperature for the best texture and flavor.

Frequently Asked Questions:

Can I freeze these Mini Lemon Cheesecakes? Yes, you can freeze them for up to 1 month. Thaw in the refrigerator before serving.
Can I use a different citrus fruit in place of lemon? Yes, you can experiment with other citrus fruits like lime or orange for a different flavor profile.
How can I prevent cracks in my cheesecakes? Avoid overbaking and overmixing the batter, and be sure to cool them slowly to prevent cracking.

Conclusion:

These Mini Lemon Cheesecakes are a delightful treat that is both easy to make and incredibly delicious. Whether you’re looking for a sweet ending to a meal or a special dessert for a celebration, these mini cheesecakes are sure to impress. Give them a try and let us know what you think!