These Mini Lemon Cheesecakes are little bites of sunshine! With a creamy lemon filling and a buttery graham cracker crust, they are perfect for any occasion.
They’re so cute, you might just eat one too many! I love serving these at parties, and watching everyone grab for seconds—it’s hard to resist that zesty goodness!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your crust. If you’re out of graham crackers, try using digestive biscuits or even crushed vanilla wafers. Both provide a similar crunchy texture and slight sweetness!
Cream Cheese: Softened cream cheese gives a creamy texture. If you want a lighter option, you can use Neufchâtel cheese, which is lower in fat but still delicious. Vegan cream cheese can also work if you’re looking for plant-based alternatives.
Sour Cream: This adds creaminess and a touch of tang. Greek yogurt is a great substitute and will add protein too. Just make sure it’s plain and unflavored for the best results.
Fresh Lemon Juice & Zest: Fresh lemons really brighten the flavor. If they’re not available, bottled lemon juice can be used, but fresh zest adds an extra kick that I always recommend. Lemon extract can also substitute in a pinch.
Whipping Cream: Heavy whipping cream gives that airy texture. For a lighter version, you can use a mix of whipped topping or coconut cream, which also adds a unique flavor.
How Do I Get a Smooth Cheesecake Filling?
Achieving a smooth filling is key to great cheesecake. Start by ensuring your cream cheese is very soft; this makes it easier to blend without lumps. Here’s how to do it:
- Let the cream cheese sit at room temperature for at least 30 minutes before mixing.
- Use an electric mixer on medium speed to beat it until creamy and free of lumps.
- Gradually add your other ingredients. This way, everything blends evenly.
- When it’s time to fold in the whipped cream, be gentle! This keeps your filling light and airy.
Remember, patience is key, and your cheesecakes will be smooth and delicious!
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 cup powdered sugar
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For Garnish:
- Extra lemon slices
- Poppy seeds
How Much Time Will You Need?
This delicious cheesecake treat will take about 20 minutes of prep time and at least 4 hours to chill in the fridge. So set aside some time to whip these up and let them chill for a bit—the perfect treat for any lemon lover!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 325°F (160°C). While the oven is heating, grease a mini cheesecake pan or line it with parchment paper to prevent sticking. Easy-peasy!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is combined and crumbly. Press this mixture evenly and firmly into the bottom of each compartment in the mini cheesecake pan. Bake in the preheated oven for 8-10 minutes, then take them out and let them cool completely. Your crust is ready!
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Once that’s done, gradually add the powdered sugar, sour cream, fresh lemon juice, lemon zest, and vanilla extract. Keep mixing until everything is blended and creamy.
4. Whip the Cream:
In a separate bowl, whip the heavy cream until it forms stiff peaks—this adds lightness to your cheesecake! Gently fold this whipped cream into the cream cheese mixture until well combined and no white streaks remain. This step is crucial for a light texture!
5. Fill the Mini Cheesecakes:
Spoon the lemon cheesecake filling over the cooled graham cracker crusts in the mini pan. Use a spatula to smooth the tops so they look nice and neat. Now it’s time to let them chill!
6. Chill and Serve:
Refrigerate the cheesecakes for at least 4 hours, or until set. When you’re ready to serve, carefully remove the mini cheesecakes from the pan. Garnish each with a slice of lemon and a sprinkle of poppy seeds for an extra touch. Enjoy your delightful mini lemon cheesecakes!
Can I Use Different Types of Cheese?
Yes, you can substitute cream cheese with mascarpone or ricotta for a different texture and flavor. Just ensure that whichever cheese you choose is softened to cream cheese consistency to mix well with the other ingredients.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, you can use Greek yogurt as a substitute. It will add a similar tangy flavor and creaminess to the cheesecake. Just use the same amount as the recipe calls for.
How to Store Leftover Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen! Place them in a freezer-safe container for up to 2 months. To thaw, simply leave them in the fridge overnight before serving.
How Do I Know When My Cheesecakes Are Set?
The cheesecakes are set when they are firm to the touch and don’t jiggle excessively in the center. If they’re still soft in the middle after 4 hours, give them a bit more time in the fridge to chill and firm up.
