Print

Lemon Cheesecake Minis Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 112 reviews

These Mini Lemon Cheesecakes are a delightful treat featuring a buttery graham cracker crust and a creamy lemon-infused filling. Topped with tangy lemon curd, whipped cream, fresh lemon slices, and a sprinkle of poppy seeds, they make a perfect individual dessert that’s refreshing and elegant.

Ingredients

For the Crust

  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter

For the 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

For the Topping

  • 1/2 cup lemon curd
  • Whipped cream for topping
  • Lemon slices for garnish
  • poppy seeds for garnish

Instructions

  1. Preheat and Prepare Tin: Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners to prevent sticking and make removal easy.
  2. Make the Crust: In a bowl, combine the graham cracker crumbs with melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of each muffin liner to form the crust base for the cheesecakes. Set aside.
  3. Prepare the Filling: In a separate bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add granulated sugar, eggs, vanilla extract, lemon juice, and lemon zest, mixing until the filling is fully combined and smooth.
  4. Fill the Crusts: Divide the cream cheese filling evenly over the prepared crusts in the muffin tin. Smooth the tops with a spatula for an even finish.
  5. Bake: Bake the mini cheesecakes in the preheated oven for 16–18 minutes. The centers should still be slightly jiggly when you gently shake the pan, indicating they’re perfectly baked.
  6. Cool Down: Allow the cheesecakes to cool completely in the tin at room temperature to help them set properly.
  7. Chill: Transfer the tin to the refrigerator and chill the cheesecakes for at least 4 hours, or preferably overnight, to achieve the best texture and flavor.
  8. Add Toppings and Serve: Just before serving, top each mini cheesecake with a spoonful of lemon curd, a dollop of whipped cream, a lemon slice, and a sprinkle of poppy seeds for a beautiful and flavorful finish.

Notes

  • Ensure the cream cheese is softened to room temperature to avoid lumps in your filling.
  • Do not overbake; the centers should be slightly jiggly to keep the cheesecakes creamy.
  • Chilling overnight improves the texture and makes the mini cheesecakes easier to remove from the liners.
  • For a gluten-free option, substitute graham cracker crumbs with gluten-free crumbs.
  • Use fresh lemon juice and zest for the best bright lemon flavor.

Find it online: https://oliviabakes.com/lemon-cheesecake-minis-recipe/