These mini lemon cheesecakes are a burst of sunshine in a bite! With a creamy lemon filling on a sweet crust, they’re perfect for any occasion.
They’re just the right size for a little treat, and I can’t help but grab an extra one. You know how it is—one bite and you’re definitely going back for more! 
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for the crust. If you can’t find graham crackers, crushed cookies like digestive biscuits or even vanilla wafers work great as substitutes.
Cream Cheese: The star of the filling! If you’re looking for a lighter option, try using Neufchâtel cheese. Alternatively, some folks enjoy goat cheese for a tangy twist.
Sour Cream: This adds richness and creaminess. If you’re dairy-free, use a non-dairy sour cream or plain yogurt. You could also use heavy cream, but that will change the thickness.
Lemon Juice & Zest: Fresh is best! If you’re in a pinch, bottled lemon juice can substitute, but the zest adds a lovely brightness that bottled options can’t match.
Lemon Curd: You can use store-bought lemon curd for convenience, but making your own is simple and truly enriches the flavor. Additionally, derive a different flavor with lime or orange curd.
How Do I Ensure My Cheesecakes Set Perfectly?
Getting the perfect set for your cheesecakes is key to having that smooth texture. Here are some essential tips:
- Make sure all your ingredients, especially the cream cheese, are at room temperature to prevent lumps.
- Don’t overmix after adding the eggs. Just mix until incorporated to avoid adding too much air, which can cause cracks during baking.
- Watch the baking time! The cheesecakes should be slightly jiggly in the center when you remove them from the oven. They’ll firm up as they cool and chill.
- Be patient! Chilling them in the fridge is vital for them to set properly. Don’t skip this step, even if you’re eager to dig in.
How to Make Mini Lemon Cheesecakes
Ingredients You’ll Need:
For The Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For The Lemon Topping:
- 1 cup lemon curd
- Whipped cream (for garnish)
- Lemon slices (for decoration)
- Poppy seeds (for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes for prep time, plus 30-35 minutes for baking. After that, be sure to let the cheesecakes chill in the fridge for at least 4 hours, or overnight if you can wait. With some planning, you’ll have delightful mini lemon cheesecakes ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Crust:
First, start by preheating your oven to 325°F (160°C). In a medium-sized bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until it’s all combined. Now, line a muffin tin with cupcake liners and press this mixture firmly into the bottom of each liner to form a crust. Bake in the oven for about 8-10 minutes, or until they turn golden brown. Once done, take them out and let them cool completely.
2. Making the Cheesecake Filling:
While your crusts are cooling, grab a large mixing bowl and beat the softened cream cheese until it’s nice and smooth. Add in the granulated sugar and mix until you can’t see any lumps. Next, add the sour cream and mix well, then add the eggs one at a time, making sure each one is fully mixed in before adding the next. Finally, mix in the fresh lemon juice and lemon zest until everything is smooth and creamy.
3. Filling the Cups:
Now it’s time to fill your mini cheesecakes! Pour the cheesecake filling evenly over the cooled crusts in the muffin tin. Carefully place them back in the oven and bake for 20-25 minutes. You want the centers to be set but still a little jiggly. Once they’re ready, take them out and let them cool to room temperature.
4. Chilling the Cheesecakes:
Once your cheesecakes have cooled down, it’s important to chill them. Cover the muffin tin with plastic wrap or put them in an airtight container and refrigerate for at least 4 hours, or if you can, let them chill overnight for the best results.
5. Adding Lemon Curd Topping:
After the cheesecakes are fully chilled, it’s time to top them off! Spoon a generous dollop of lemon curd on each mini cheesecake. This will give them a refreshing, zesty kick!
6. Garnishing and Serving:
The final touch is to make them look beautiful! Pipe some whipped cream on top of each dollop of lemon curd, then add a slice of lemon for decoration. To finish, sprinkle a few poppy seeds over the whipped cream. Serve them chilled and get ready to enjoy these delightful little treats!
## FAQ
Can I Use Substitutes for Cream Cheese?
Absolutely! If you’re looking for a dairy-free option, you can substitute cream cheese with vegan cream cheese made from nuts or tofu. For a lighter version, try using Greek yogurt, though it might change the flavor slightly and make the texture a bit different.
How Do I Store These Mini Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 4 days. If you want to keep them longer, freeze the cheesecakes before adding the lemon curd topping. Wrap them well in plastic wrap and place them in an airtight container. They should last up to 2 months in the freezer!
Can I Make the Crust Gluten-Free?
Yes, you can! Simply use gluten-free graham cracker crumbs or ground almonds to create the crust. Just make sure that all other ingredients, including the butter and sugar, are gluten-free as well.
What If I Don’t Have Fresh Lemons?
No worries! You can use bottled lemon juice in a pinch, though fresh lemon juice provides a brighter flavor. If using bottled juice, opt for a high-quality brand. If you have lemon extract on hand, you can add a teaspoon along with the lemon juice to enhance the flavor!
