There’s something wonderfully satisfying about sinking your spoon into a creamy mini lemon cheesecake. Just imagine the zesty burst of lemon paired with the ultra-smooth texture melting in your mouth! These delightful little desserts are not just visually stunning; they’re bursting with flavor and perfect for any casual family gathering. Plus, we’re talking about a dessert that’s both easy to prepare and a guaranteed crowd-pleaser. Legend has it that lemon desserts have been loved for generations, with their tangy flavors bringing happiness and sunshine into any occasion. This recipe will remind you of our popular No-Bake Strawberry Cheesecake, but with a zesty lemon twist! Grab your apron and let’s whip these up!

What is Creamy Mini Lemon Cheesecakes?

Creamy Mini Lemon Cheesecakes are bite-sized treats that combine the rich creaminess of cheesecake with the refreshing zing of lemon. But have you ever wondered where this quirky name comes from? I mean, who doesn’t love a good mini dessert that packs a punch in flavor? The history behind cheesecakes might just rival grandma’s secret recipes. After all, the way to a man’s heart is through his stomach, and these mini delights are sure to win over even the pickiest eaters. So, next time you’re trying to impress at a family gathering, remember: these cheesecakes are not just cute, they’re deliciously vibrant! Ready to try your hand at making them?

Why You’ll Love This Creamy Mini Lemon Cheesecakes

First and foremost, the rich, creamy texture of these cheesecakes will have your taste buds dancing! It’s like a smooth embrace of flavors that simply elevates dessert time. You can whip these up in no time, making them an excellent choice for busy weeknights or unexpected guests. Did I mention that making a dessert at home can save you money? Compare this to running out to buy an expensive treat from the bakery, only to find nothing is as delicious as homemade! And don’t forget about the toppings – a sprinkle of zest, a dollop of whipped cream, or a few fresh berries can bring your mini lemon cheesecakes to the next level. Want to give these a try?

How to Make Creamy Mini Lemon Cheesecakes

Quick Overview

This Creamy Mini Lemon Cheesecakes recipe is not only simple but also incredibly satisfying. You’ll experience the lightness of the cheesecake filling combined with the zesty punch of fresh lemon juice, all encased in a buttery, crumbly crust. The best part? You can have these mini masterpieces ready in just under 30 minutes, plus chilling time!

Key Ingredients for Creamy Mini Lemon Cheesecakes

Here’s what you need to make these delightful cheesecakes:

• For the crust:
  • 1 cup of crushed digestive biscuits
  • 1/4 cup of unsalted butter, melted
  • 2 tablespoons of granulated sugar
• For the filling:
  • 16 oz (450g) of cream cheese, softened
  • 1/2 cup of granulated sugar
  • 2 large eggs
  • 1/4 cup of freshly squeezed lemon juice (about 2 lemons)
  • Zest of one lemon
  • 1 teaspoon of vanilla extract
• Optional toppings:
  • Whipped cream
  • Fresh berries
  • Extra lemon zest

Step-by-Step Instructions

1. Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the crushed digestive biscuits, melted butter, and sugar until the mixture resembles wet sand. Press this mixture evenly into the bottom of a muffin tin or mini cheesecake pan. Bake for 10 minutes, then allow to cool.
2. Make the filling: While the crust is cooling, in a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar, ensuring no lumps remain. Crack in the eggs one at a time, mixing until just combined. Then stir in the lemon juice, zest, and vanilla extract until creamy.
3. Assemble the cheesecakes: Pour the cheesecake filling evenly into the cooled crusts, filling each cup about 3/4 full to allow room for expansion.
4. Bake: Place the muffin tin back in the oven and bake for about 18-20 minutes. The edges should look set while the center remains slightly jiggly.
5. Chill: Remove from the oven and let cool at room temperature before covering with plastic wrap and refrigerating for at least 2 hours, or overnight for best results.
6. Serve: Once chilled, pop the mini cheesecakes out of the pan, and serve with your choice of toppings!

Top Tips for Perfecting Creamy Mini Lemon Cheesecakes

• Ingredient Temperature: Ensure your cream cheese is at room temperature before mixing. This helps to avoid lumps in your filling.
• Zest It Right: For an extra punch, be generous with the lemon zest! It really enhances the flavor.
• Avoid Overbeating: When adding the eggs, mix just until combined to avoid introducing too much air, which can lead to cracks.
• Storage: If you’re making these ahead of time, they can be stored in an airtight container in the fridge for up to 4 days.

Storing and Reheating Tips

To keep your Creamy Mini Lemon Cheesecakes fresh:

• Refrigeration: Store them in an airtight container in the refrigerator for up to 4 days. They taste even better cold!
• Freezing: You can freeze them for up to 2 months. Just make sure they are well-wrapped to prevent freezer burn.
• Reheating: These cheesecakes are best served chilled, so there’s no need to reheat. Simply take them out of the fridge before serving to allow them to sit for a few minutes at room temperature.

Now that you have all the details, get ready to impress your family with these delicious Creamy Mini Lemon Cheesecakes! Enjoy their delightful zing and creamy texture, and don’t forget to share your creations!

Creamy Mini Lemon Cheesecakes

Delightful bite-sized cheesecakes with a zesty lemon flavor, perfect for family gatherings or any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 1 cup crushed digestive biscuits
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the filling

• 16 oz cream cheese, softened Ensure it is at room temperature.
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1 teaspoon vanilla extract
• 1 zest zest of one lemon For extra flavor.

Optional toppings

• whipped cream
• fresh berries
• extra lemon zest

Method

 

Preparation of crust

1. Preheat your oven to 325°F (165°C).
2. In a medium bowl, combine the crushed digestive biscuits, melted butter, and sugar until the mixture resembles wet sand.
3. Press this mixture evenly into the bottom of a muffin tin or mini cheesecake pan.
4. Bake for 10 minutes, then allow to cool.

Make the filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
2. Gradually add in the sugar, ensuring no lumps remain.
3. Crack in the eggs one at a time, mixing until just combined.
4. Stir in the lemon juice, zest, and vanilla extract until creamy.

Assemble the cheesecakes

1. Pour the cheesecake filling evenly into the cooled crusts, filling each cup about 3/4 full to allow room for expansion.

Bake

1. Place the muffin tin back in the oven and bake for about 18-20 minutes. The edges should look set while the center remains slightly jiggly.

Chill

1. Remove from the oven and let cool at room temperature before covering with plastic wrap and refrigerating for at least 2 hours, or overnight for best results.

Serve

1. Once chilled, pop the mini cheesecakes out of the pan, and serve with your choice of toppings.

Notes

For best results, use room temperature cream cheese and avoid overbeating the eggs to prevent cracks in the filling. They can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 2 months.