Lemon Cheesecake Bites Recipe
These Mini Lemon Cheesecakes are a delightful treat featuring a buttery graham cracker crust and a creamy lemon-infused filling. Baked to perfection and topped with tangy lemon curd, whipped cream, fresh lemon slices, and a touch of poppy seeds, they make a refreshing dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 4 hours 33 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Toppings
- 1/2 cup lemon curd
- Whipped cream for topping
- Lemon slices and poppy seeds for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners to ensure easy removal of the mini cheesecakes.
- Make the Crust: In a bowl, thoroughly mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of each lined muffin cup to create the crust base.
- Prepare the Filling: In a separate bowl, beat the softened cream cheese until it becomes smooth and creamy. Add the granulated sugar, eggs, vanilla extract, lemon juice, and lemon zest. Mix well until the filling is fully combined and creamy.
- Assemble: Evenly divide the cream cheese filling over each graham cracker crust in the muffin tin, smoothing the tops with a spatula or back of a spoon.
- Bake: Place the muffin tin in the preheated oven and bake for 16 to 18 minutes, or until the centers of the cheesecakes are slightly jiggly but set.
- Cool: Remove the cheesecakes from the oven and allow them to cool completely in the tin at room temperature to prevent cracking.
- Chill: Refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight, to achieve the best creamy texture and flavor.
- Add Toppings: Before serving, top each cheesecake with a dollop of lemon curd, a swirl of whipped cream, a thin lemon slice, and sprinkle with poppy seeds for an elegant finish.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter.
- Do not overbake; the centers should still jiggle slightly to avoid dry cheesecakes.
- Chilling overnight enhances flavor and texture.
- For easier removal, run a knife around the edges before lifting out of the liners.
- Store leftovers covered in the refrigerator for up to 3 days.
Find it online: https://forkvista.com/lemon-cheesecake-bites-recipe/
