Best 2 Citrus Mini Cheesecakes Recipes

Indulge in the delightful symphony of tangy citrus and creamy cheesecake with our collection of Citrus Mini Cheesecakes. These delectable treats are a perfect blend of sweet and sour, offering a burst of refreshing flavors in every bite. Each mini cheesecake is crafted with a graham cracker crust, a velvety smooth cheesecake filling infused with zesty citrus, and a luscious topping that complements the flavors perfectly. We present three variations of this classic dessert: Key Lime Mini Cheesecakes, Lemon Mini Cheesecakes, and Orange Mini Cheesecakes. Each recipe features a unique citrus flavor profile, ensuring that there's a cheesecake to tantalize every palate. Whether you prefer the vibrant zestiness of key limes, the bright and cheerful tang of lemons, or the sweet and sunny notes of oranges, these Citrus Mini Cheesecakes are sure to delight and satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

CITRUS MINI CHEESECAKES

Citrus Mini Cheesecakes image

Need nibbles for a crowd? Cheesecake bars stir together in minutes and satisfy palates with a citrus twist.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 60

Number Of Ingredients 13

Ingredients

1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1 teaspoon grated lime, lemon or orange peel
1/3 cup firm butter or margarine
3 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
2 tablespoons Original Bisquick™ mix
1 teaspoon grated lime, lemon or orange peel
1 1/4 cups milk
3 tablespoons lime, lemon or orange juice
1 teaspoon vanilla
3 eggs
Citrus peel, if desired

Steps:

Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Mini Cheesecake, Sodium 85 mg, Sugar 7 g, TransFat 0 g

MINI LEMON CHEESECAKES

Mini Lemon Cheesecakes image

This is a great recipe- a combination of smooth creamy sweet cheese, zingy lemon and crunchy biscuit base. However it is so versatile, you can add any flavourings and change it to suit your tastes (however I think the lemon tastes best!). I made up this recipe whilst searching out a good snack. This recipe makes 12 mini cheesecakes.

Provided by elliewriggy

Time 30m

Yield Makes Cakes

Number Of Ingredients 7

Ingredients

You need:
- 2 tubs of 200g Cream Cheese (I use Philedelphia)
- 50g of icing sugar (a good shaking)
- 2 lemons (juice and rind)
- Splash of double cream (if your cheesecake seems runny, add more of this and stir so more air is incorporated into it, however if it is thick, this is good, the thicker the better!)
- Chunk of butter (50-75g)
- Half a pack of digestive biscuits (150g ish, you can use any biscuits, however)

Steps:

Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
Heat up your butter until it is melted (either on the hob or in the microwave).
Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!

Tips:

Use a springform pan to easily remove the cheesecakes.
Line the pan with parchment paper to prevent sticking.
Make sure the cream cheese is at room temperature before mixing.
Beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the citrus zest and juice.
Pour the cheesecake mixture into the prepared pan.
Bake the cheesecake in a preheated oven until the center is set.
Let the cheesecake cool completely before refrigerating.
Serve the cheesecake with your favorite toppings, such as fresh fruit, whipped cream, or a citrus sauce.

Conclusion:

These citrus mini cheesecakes are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized with your favorite citrus fruits. Whether you are serving them for a party or just enjoying them as a snack, these cheesecakes are sure to please everyone.

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