These mini lemon cheesecakes are like little sunshine bites! With a creamy filling and a zesty lemon flavor, they are perfect for a sweet treat anytime. Plus, they come in adorable individual servings!
Honestly, they’re so cute that it’s hard to eat just one! I love serving them at parties, and they always get a smile—everyone loves that bright, tangy taste. So easy to make, you’ll want to whip them up again and again!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the base for your crust. If you’re gluten-free, you can substitute with crushed gluten-free cookies or almond flour mixed with a bit of sugar and melted butter.
Cream Cheese: Use full-fat cream cheese for the best flavor and texture. If you’re vegan or lactose intolerant, look for dairy-free cream cheese options which work well in this recipe.
Sour Cream: It adds creaminess and tang. Plain Greek yogurt can be a great substitute if you’re looking for a lighter option.
Fresh Lemon Juice and Zest: Fresh lemons give the best flavor. If you’re short on lemons, bottled lemon juice can work in a pinch, but fresh is always best. The zest brightens up the taste.
Heavy Whipping Cream: This is crucial for the lightness of the cheesecake. If you want a lighter option, you can use whipped coconut cream for a dairy-free version.
How Do I Get the Cheesecake Filling Smooth and Creamy?
Mixing the filling properly is key for a smooth texture. Start with completely softened cream cheese; this allows it to blend easily without lumps. Use an electric mixer and beat until it’s fluffy and smooth before adding in other ingredients.
- Beat the cream cheese on its own first, then mix in powdered sugar gradually to avoid graininess.
- Make sure to scrape the sides of your bowl during mixing to ensure all ingredients are well combined.
- When you fold in the whipped cream, do it gently using a spatula to keep the mixture airy.
How to Make Mini Lemon Cheesecakes
Ingredients You’ll Need:
For The Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup sour cream
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
For The Topping:
- 1 cup heavy whipping cream
- Additional lemon slices for garnish
- Poppy seeds for garnish (optional)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation and 4 hours to chill in the refrigerator. So overall, you’ll need around 4 hours and 30 minutes before you can enjoy these delicious mini cheesecakes!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until they are blended well. Once combined, press this mixture firmly into the bottom of a muffin tin lined with paper liners or a silicone mold to create the crust. Place the crusts in the refrigerator to set while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the powdered sugar, sour cream, fresh lemon juice, lemon zest, and vanilla extract. Keep mixing until everything is well combined and the filling is smooth and creamy.
3. Whip the Cream:
In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. This means that when you pull the beater out, the cream holds its shape. Gently fold the whipped cream into the lemon cheesecake filling until everything is nicely mixed together.
4. Assemble the Cheesecakes:
Spoon the luscious lemon cheesecake filling over the chilled crusts in the muffin tin, filling them all the way to the top. If needed, smooth the tops with a spatula. Now, refrigerate them for at least 4 hours, or until they are nice and set.
5. Garnish and Serve:
Once the mini cheesecakes are set, carefully remove them from the muffin tin. Top each cheesecake with a dollop of whipped cream, a slice of lemon, and sprinkle with poppy seeds or fresh mint leaves if you like. Serve them chilled and enjoy your delightful mini lemon cheesecakes!
Can I Use Low-Fat Cream Cheese Instead?
Absolutely! Low-fat cream cheese will work, but the texture might be a bit different—sometimes creamier or slightly less rich. Just make sure it’s softened to cream cheese consistency before mixing to ensure a smooth filling!
How Should I Store Leftover Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. If they are already garnished, consider placing parchment paper between layers to prevent sticking. You can also freeze them for up to 2 months—just thaw in the fridge overnight before serving!
Can I Substitute Other Citrus for Lemon?
Yes, you can substitute lime or orange juice and zest for a different flavor twist! Just keep in mind that the taste will change, so adjust the sweetness to your liking if you use a sweeter citrus like orange.
I Don’t Have Heavy Whipping Cream. What Can I Use Instead?
If you don’t have heavy whipping cream, you can use whipped topping or even a mixture of milk and butter (1/4 cup butter with 3/4 cup milk) as a substitute, although it won’t whip the same way. Adding a bit of gelatin can help mimic the creaminess and stability!
