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Mini Lemon Cheesecake Bites Recipe

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4.5 from 140 reviews

Mini Lemon Cheesecakes are delightful individual-sized desserts featuring a creamy lemon-flavored filling nestled on a crisp graham cracker crust. Lightly tangy and sweet, these cheesecakes are perfect for any occasion and can be garnished with fresh berries and whipped cream for an elegant touch.

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

Garnish (optional)

  • Fresh berries
  • Whipped cream

Instructions

  1. 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.
  2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the mixture holds together when pressed.
  3. Form the Crusts: Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner, creating an even layer for the crust.
  4. Bake the Crusts: Place the muffin tin in the preheated oven and bake for 5 to 7 minutes to set the crust. Remove and let cool slightly.
  5. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar, continuing to beat until the mixture is light and fluffy.
  6. Add Remaining Ingredients: Add the sour cream, eggs, lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth without overmixing.
  7. Fill the Cups: Pour the cheesecake filling evenly over the cooled crusts, filling each about three-quarters full to allow space for rising.
  8. Bake the Cheesecakes: Bake in the oven for 20 to 25 minutes, until the centers are set but may still slightly jiggle. Avoid overbaking to maintain creamy texture.
  9. Cool Down: Remove the cheesecakes from the oven and allow them to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely at room temperature.
  10. Chill: Once cooled, refrigerate the mini cheesecakes for at least 2 hours or preferably overnight to firm up and develop flavor.
  11. Garnish and Serve: Just before serving, top each mini cheesecake with fresh berries and a dollop of whipped cream if desired for an elegant presentation.

Notes

  • Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
  • Do not overbake the cheesecakes; centers should still jiggle slightly when done to maintain a creamy texture.
  • Chilling overnight improves the texture and flavor of the cheesecakes.
  • Use fresh lemon zest and juice for the best lemon flavor.
  • Graham cracker crust can be substituted with digestive biscuits if preferred.
  • The mini cheesecakes can be stored covered in the refrigerator for up to 3 days.

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