Best 2 Mini Lemon Cheesecakes Recipes

Indulge in the delightful symphony of flavors with these irresistible Mini Lemon Cheesecakes, a heavenly treat that will tantalize your taste buds. These individual-sized cheesecakes boast a creamy, tangy filling nestled in a graham cracker crust, offering a perfect balance of sweetness and citrusy freshness. Each bite is an explosion of velvety cheesecake perfection, complemented by a zesty lemon curd that adds a burst of brightness. Whether you're a cheesecake aficionado or simply seeking a delightful dessert, these Mini Lemon Cheesecakes are sure to steal your heart.

The article features two delectable variations of this classic dessert: the classic Mini Lemon Cheesecakes and the Mini Lemon Cheesecakes with Raspberry Swirl. Both recipes start with a simple graham cracker crust, providing a sturdy base for the luscious cheesecake filling. The classic version showcases the pure, unadulterated flavors of lemon and cream cheese, while the raspberry swirl variation introduces an extra layer of fruity sweetness and tartness.

Creating these Mini Lemon Cheesecakes is a breeze, thanks to the article's clear and concise instructions. Detailed steps, helpful tips, and precise measurements guide you through the process, ensuring that every bite is a testament to your culinary prowess. Whether you're a seasoned baker or a novice in the kitchen, you'll find the recipes easy to follow and the results absolutely enchanting.

So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure. Let the tantalizing aroma of lemon and cream cheese fill your kitchen as you create these Mini Lemon Cheesecakes. Prepare to be captivated by their creamy texture, zesty flavors, and the satisfaction of homemade perfection.

Let's cook with our recipes!

MINI LEMON CHEESECAKES

Mini Lemon Cheesecakes image

This makes 6 cheesecakes, I use a 12 cup medium size muffin pan and just use the centre ones.You can add so many variations to this.

Provided by KitchenKelly

Categories Dessert

Time 45m

Yield 6 mini cheesecakes, 6 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup graham cracker crumbs
1 tablespoon white sugar
2 tablespoons melted butter
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 egg

Steps:

Preheat oven to 325.
Grease a 6 cup muffin pan (see note).
In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined.
measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly.
bake in preheated oven for 5 minutes, then remove and cool.
Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy.
Mix in egg.
Pour cream cheese mixture into muffin cups to about 3/4 full.
Bake at 325 for 25 minutes.
Cool completely in pan before removing. Refrigerate until ready to serve.

MINI LEMON MASCARPONE CHEESECAKES

Mini Lemon Mascarpone Cheesecakes image

Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat. Made with Stevia In The Raw®, so they have less sugar and calories than traditional recipes.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 45m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups graham cracker crumbs
6 tablespoons butter, melted
1 pound cream cheese, softened
1 pound mascarpone cheese
4 eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
¼ cup Sugar In The Raw®
½ cup Stevia In The Raw®
1 tablespoon vanilla
Edible flowers, for garnish

Steps:

Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.
In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.
In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups.
Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 9.4 g, Cholesterol 83.1 mg, Fat 19.8 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 11.1 g, Sodium 140.7 mg, Sugar 4.8 g

Tips for Making Mini Lemon Cheesecakes

- Use fresh lemon juice and zest. This will give your cheesecakes the best flavor. - Make sure the cream cheese is at room temperature before you start. This will help it mix smoothly with the other ingredients. - Don't overbeat the cheesecake batter. Overbeating can make the cheesecakes tough. - Use a muffin tin with liners. This will make it easy to remove the cheesecakes from the pan. - Bake the cheesecakes until they are just set. The center should still be slightly jiggly. - Let the cheesecakes cool completely before serving. This will help them set and firm up.

Conclusion

Mini lemon cheesecakes are a delicious and easy-to-make dessert that is perfect for any occasion. They are also a great way to use up leftover cream cheese. With their creamy, tangy filling and buttery graham cracker crust, these cheesecakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these mini lemon cheesecakes a try. You won't be disappointed!