Mini Lemon Cheesecakes with Berries Recipe
These Mini Lemon Cheesecakes are a delightful and tangy twist on the classic dessert, featuring a buttery graham cracker crust and a creamy lemon-infused filling. Perfect for individual servings, they’re easy to make and sure to impress with their fresh citrus flavor and smooth texture.
- Prep Time: 15 minutes
- Cook Time: 25-32 minutes
- Total Time: 2 hours 50 minutes (including chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For Serving (Optional)
- Fresh berries, for garnish
- Whipped cream, for serving
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand.
- Form the Crusts: Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner to create an even crust layer for each cheesecake.
- Bake the Crusts: Place the muffin tin in the oven and bake for 5-7 minutes to set the crust. Remove and let them cool slightly before adding the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, removing any lumps for a silky texture.
- Add Remaining Ingredients: Gradually add 1 cup sugar to the cream cheese and beat until creamy. Then mix in sour cream, eggs, lemon zest, lemon juice, and vanilla extract, beating until everything is well combined and smooth.
- Fill the Cups: Pour the cheesecake filling over the cooled crusts, filling each muffin liner about three-quarters full to allow room for rising.
- Bake the Cheesecakes: Bake in the preheated oven for 20-25 minutes or until the centers are set but slightly jiggle. The tops should not be liquid.
- Cool Down: Remove from oven and allow to cool in the pan for about 10 minutes; then transfer the cheesecakes to a wire rack to cool completely to room temperature.
- Chill: Refrigerate the mini cheesecakes for at least 2 hours, or overnight, which helps the flavors develop and sets the texture firmly.
- Garnish and Serve: Before serving, garnish the mini lemon cheesecakes with fresh berries and a dollop of whipped cream if desired for an extra touch of freshness and creaminess.
Notes
- Make sure the cream cheese is softened to room temperature for a smoother filling without lumps.
- Do not overbake; the centers should still slightly jiggle when done.
- Chilling overnight enhances flavor and texture.
- Use fresh lemon juice and zest for the best citrus flavor.
- Line muffin tins with paper liners for easy removal and cleanup.
