Mini Lemon Cheesecakes

Mini cheesecakes have become a favored treat in the dessert world, captivating the hearts and taste buds of dessert enthusiasts everywhere. Their charming bite-sized form not only makes them visually appealing, but also offers a delightful balance of flavors and textures in every mouthful. Whether you're hosting an elegant dinner party, celebrating a special occasion, or simply looking to indulge in a sweet treat, these petite desserts are the perfect choice. Among the myriad of flavors one can choose from, the zesty brightness of lemon stands out, making these mini lemon cheesecakes a refreshing delight that is sure to please.

Indulge in the refreshing taste of Zesty Mini Lemon Cheesecakes! These delightful treats combine creamy texture with a vibrant lemon flavor, perfect for any gathering or sweet craving. With their charming bite-sized portions, they're great for sharing and sampling multiple flavors. Easy to make ahead, you'll impress guests with these pretty desserts that are sure to brighten any occasion. Try your hand at this delicious recipe today! #MiniCheesecakes #LemonDessert #BakingJoy #DessertIdeas

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Ingredients

For the crust:

1 cup graham cracker crumbs

1/4 cup melted butter

2 tablespoons sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

Zest of 2 lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

For the lemon whipped cream (optional):

1 cup heavy whipping cream

2 tablespoons powdered sugar

Zest of 1 lemon

Instructions

Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners or lightly grease with cooking spray.

Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated and resemble wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.

Bake the Crusts: Place the muffin tin in the preheated oven and bake for 5-7 minutes, or until just lightly golden. Remove and let cool.

Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well combined. Add the eggs one at a time, mixing well after each addition. Incorporate the lemon zest, lemon juice, and vanilla extract.

Fill the Cups: Pour about 2-3 tablespoons of the cheesecake filling over each cooled crust, filling each liner to about 3/4 full.

Bake the Cheesecakes: Carefully place the muffin tin in the oven and bake for 18-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.

Cool Down: Remove from the oven and let cool at room temperature for about 30 minutes. Then transfer to the refrigerator for at least 2 hours to chill and set.

Make the Lemon Whipped Cream (optional): In a separate mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in the lemon zest for an extra zing.

Serve: Once chilled, carefully remove the mini cheesecakes from the muffin tin. Top each with a dollop of lemon whipped cream if desired, and garnish with a slice of lemon or additional zest.

Prep Time, Total Time, Servings: 20 mins | 2.5 hours | 12 servings