Mini Lemon Cheesecakes

$To create these mini lemon cheesecakes, you need a few key ingredients. Let's break them down. - Crust ingredients: - 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - 2 tablespoons sugar The graham crackers give a sweet and crunchy base. The butter helps hold it all together. The sugar adds sweetness to the crust. - Filling ingredients: - 8 oz cream cheese, softened - 1/2 cup sugar - 1/4 cup sour cream - 2 large eggs - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract Cream cheese forms the base of the filling. Sugar sweetens it, while sour cream adds creaminess. Eggs help set the filling. Lemon zest and juice give that bright, tangy flavor. Vanilla extract adds a touch of warmth. - Garnishes: - Whipped cream - Lemon slices A dollop of whipped cream on top makes it look pretty. The lemon slices add a fresh touch and a pop of color. For the full recipe, you can find all the steps to make these delicious treats! First, you need to preheat your oven to 325°F (160°C). This ensures even baking. Next, grab a muffin tin and line it with paper liners. This step makes removal easy later. Now, let’s mix the crust ingredients. In a bowl, combine: - 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - 2 tablespoons sugar Stir these ingredients until they blend well. You want a sandy texture that holds together when pressed. Next, we’ll create the cheesecake filling. Start by beating 8 oz of softened cream cheese until it’s smooth. Gradually add 1/2 cup of sugar while mixing. This makes the cream cheese creamy and sweet. Now add: - 1/4 cup sour cream - 2 large eggs - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract Mix everything until you have a smooth mixture. This is key for a silky cheesecake. It’s time to pour the filling into the crusts. Spoon the cheesecake mixture over the crusts in each muffin tin. Fill each cup about 3/4 full. Bake the cheesecakes for 18-20 minutes. Look for the edges to be set while the center is still slightly jiggly. This means they are done! Let the cheesecakes cool at room temperature for 15 minutes. Then, move them to the fridge to chill for at least 2 hours before serving. This cooling helps the cheesecakes firm up nicely. For the full recipe, check the earlier section. Enjoy your tasty mini lemon cheesecakes! To make your mini lemon cheesecakes creamy, avoid overmixing. Overmixing adds air, which can cause cracks when they bake. Always beat the cream cheese until smooth before adding other ingredients. This keeps the texture just right. Chilling time is very important. After baking, let your cheesecakes cool for 15 minutes. Then, move them to the fridge for at least 2 hours. This helps the texture set and flavors deepen. Garnishing your mini cheesecakes can really enhance their look. Top each one with a dollop of whipped cream and a fresh lemon slice. This adds color and a fresh taste. These mini lemon cheesecakes are great for any occasion. Serve them at birthday parties, family gatherings, or even casual dinners. They are a hit with both kids and adults. For a fun twist, try presenting them on a colorful platter for a lovely display. For the full recipe, check the details above! {{image_2}} You can change the flavor of your mini lemon cheesecakes easily. Try using lime or orange zest instead of lemon. This will give your dessert a fun twist. You can also mix in berries like raspberries or blueberries. They add a pop of color and taste. For a rich treat, consider adding chocolate. Melt some chocolate and swirl it into the filling before baking. Each variation brings a new delight, making your cheesecakes even more special. If you need gluten-free options, substitute the graham crackers with crushed gluten-free cookies. Almond flour or oats can work as well. For a vegan version, replace cream cheese with a plant-based option. Use silken tofu blended until smooth. You can swap eggs with a mix of flaxseed and water or use commercial egg replacers. These adjustments let everyone enjoy the mini cheesecakes, no matter their diet. To keep your mini lemon cheesecakes fresh, refrigerate them right after they cool. Place them in an airtight container or cover them with plastic wrap. This helps prevent them from drying out or absorbing other smells from the fridge. If you want to store them longer, freezing is a great option. First, let the cheesecakes cool completely. Then, wrap each mini cheesecake in plastic wrap tightly. To avoid freezer burn, you can place them in a freezer-safe bag or container. This extra step helps maintain their taste and texture. In the fridge, mini lemon cheesecakes can last about 5 to 7 days. After that, they start to lose their freshness. If you freeze them, they can last up to 2 to 3 months. Just remember to thaw them in the fridge before serving for the best flavor and texture. Enjoy your tasty treats! Can I make this recipe ahead of time? Yes, you can make mini lemon cheesecakes ahead of time. They taste even better after chilling. Make them one or two days in advance. Just keep them in the fridge until you’re ready to serve. What can I substitute for sour cream? If you don’t have sour cream, try using Greek yogurt. It gives a similar tangy flavor. You can also use cream cheese mixed with a bit of milk. This will keep the texture smooth and creamy. How do I know when my cheesecakes are done baking? Check the edges of your mini cheesecakes. They should be set but the center will look slightly jiggly. This means they are perfectly baked. Don't worry; they will firm up as they cool. Mini lemon cheesecakes are a delightful treat, made with simple ingredients. The crust combines graham crackers, butter, and sugar. The filling features cream cheese, sour cream, and fresh lemon zest. Follow the steps carefully to achieve a smooth batter and perfectly baked cheesecakes. Use my tips to ensure a creamy texture and avoid cracks. Try different flavors and dietary options for unique twists. Store your mini cheesecakes well to enjoy them longer. With these insights, you can create a tasty dessert for any occasion. Enjoy your baking journey!$

Indulge in these delightful Mini Lemon Cheesecakes that are perfect for any occasion! With a buttery graham cracker crust and creamy lemon filling, these treats are bursting with fresh flavor. Easy to make and oh-so-refreshing, they will be a hit at your next gathering. Discover the step-by-step recipe now and impress your friends and family with these scrumptious mini desserts. Click through to explore the full recipe and get baking!

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Ingredients

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

1/2 cup sugar

1/4 cup sour cream

2 large eggs

Zest of 2 lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Whipped cream and lemon slices for garnish

Instructions

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.

In a bowl, combine the crushed graham crackers, melted butter, and 2 tablespoons of sugar. Mix until well combined.

Spoon about 1 tablespoon of the graham cracker mixture into the bottom of each muffin liner and press down firmly to form a crust.

In a separate mixing bowl, beat the softened cream cheese until smooth. Gradually add 1/2 cup of sugar and continue to beat until creamy.

Add the sour cream, eggs, lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Mix until everything is well combined and smooth.

Pour the cheesecake filling over the crusts in the muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center is slightly jiggly.

Remove the cheesecakes from the oven and let them cool at room temperature for about 15 minutes. Then transfer them to the refrigerator to chill for at least 2 hours before serving.

Once chilled, top each mini cheesecake with a dollop of whipped cream and a slice of lemon for garnish.

Prep Time: 20 mins | Total Time: 2 hrs 40 mins | Servings: 12