Mini Lemon Cheesecakes
Looking for a burst of sunshine in every bite? These Mini Lemon Cheesecakes are just the treat! With their creamy texture and zesty lemon flavor, they're perfect for any gathering. Make them today for a delightful dessert!
Equipment
- Standard cupcake/muffin tin
- KitchenAid stand mixer
- Microplane/zester
Ingredients
- 16 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- 1 large lemon zest from a large lemon
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 12 vanilla wafer cookies
- 1 cup lemon curd store bought or homemade
- 1 fresh raspberries optional
Instructions
- Preheat your oven to 325°F and line twelve muffin cups with paper baking liners. This will ensure that your cheesecakes come out easily and maintain their shape.
- In the bowl of a stand mixer or a large bowl, beat cream cheese for about two minutes until it is smooth and creamy. This step is crucial for achieving that rich texture.
- In a medium bowl, combine granulated sugar and lemon zest. Use your fingertips to mix them until the sugar becomes moist and fragrant. This helps to release the oils from the zest, enhancing the flavor.
- Gradually add the lemon sugar to the cream cheese mixture and mix until it’s light and fluffy. You want to achieve a creamy and airy consistency.
- Next, add in the eggs, vanilla, and lemon juice, mixing until everything is smooth. Make sure not to overmix at this stage.
- Place one vanilla wafer cookie (flat side down) in the bottom of each muffin cup. This will act as the crust for each cheesecake.
- Spoon the cheesecake batter into each cup, filling them about two-thirds full. This allows room for the cheesecakes to rise a bit while baking.
- Bake in the preheated oven for 22 to 24 minutes. The centers should be almost set but still slightly jiggly. They’ll firm up as they cool.
- Once baked, cool the cheesecakes in the pan on a wire rack for a bit. They will deflate in the centers as they cool, which is normal and creates a perfect little spot for toppings.
- Refrigerate the cheesecakes for at least four hours, or overnight if you have the time. This helps them set properly before serving.
- Just before serving, garnish your cheesecakes with lemon curd and fresh raspberries, or any other toppings you prefer. Enjoy!
Notes
- Storage: Keep your cheesecakes in an airtight container in the refrigerator for up to three days. This will help maintain their freshness.
- Freezing: Yes, you can freeze these mini cheesecakes! Store them in an airtight container for up to one month. Just be sure to wait to add any toppings until you’re ready to serve.
- Variations: Try adding different flavors to your cheesecake batter, like a hint of orange zest or a splash of coconut milk for a tropical twist!
- Garnishing: Experiment with different toppings. Besides lemon curd, consider using whipped cream, chocolate shavings, or a fruit compote.
- Serving Ideas: These cheesecakes pair wonderfully with a cup of tea or coffee, making them the perfect afternoon treat.