Mini Lemon Cheesecakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
22 mins
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Additional Time
5 hrs
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Total Time
5 hrs 37 mins
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Servings
12 mini cheesecakes
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Course
Dessert
Mini Lemon Cheesecakes
Description
Mini Lemon Cheesecakes start with a blend of softened cream cheese, granulated sugar infused with lemon zest, eggs, vanilla extract, and fresh lemon juice to create a smooth, flavorful batter. Each muffin cup is lined with a vanilla wafer cookie which bakes into a subtle, crunchy base. Baking at moderate temperature until the centers nearly set results in cheesecakes that deflate slightly as they cool, forming a small dip ideal for spooning toppings. The addition of store-bought or homemade lemon curd and optional fresh raspberries adds a fresh, vibrant note and a contrast of textures and flavors.
The texture is creamy and smooth with a slight tang from the lemon, complemented by the crisp wafer at the bottom. The chilled cheesecakes are ready to serve after at least four hours in the refrigerator, which helps the flavors meld and the cheesecake firm up.
These mini cheesecakes work well as individual desserts for gatherings or anytime you want a refreshing, citrusy treat in small portions. They are easily assembled ahead and topped just before serving to keep the lemon curd fresh and bright.
For best results, chill the cheesecakes thoroughly before adding the topping. The lemon curd and raspberries should be added right before serving to maintain texture and appearance. Store leftovers in an airtight container in the refrigerator or freeze for longer storage.
Ingredients
For the cheesecake:
- 16 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- lemon zest of one large
- 2 egg room temperature, large
- 2 teaspoons vanilla extract pure
- 1 tablespoon lemon juice freshly squeezed
- 12 vanilla wafer cookies
For the topping:
- 1 cup lemon curd store bought or homemade
- raspberries optional, fresh
Instructions
- Preheat oven to 325°F. Line 12 muffin cups with paper baking liners.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes.
- In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until sugar becomes moist and fragrant. Add lemon sugar to cream cheese and mix until light and fluffy. Add eggs, vanilla and lemon juice and mix until smooth.
- Place a wafer (flat side down) in the bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.
- Bake in preheated oven for 22 to 24 minutes or until the centers are almost set. Cool in the pan on a wire rack. Note: The mini cheesecakes will deflate in the centers upon cooling. This is expected and leaves a nice spot to hold any toppings you choose to add.
- Refrigerate 4 hours or overnight.
- Just before serving, garnish cheesecakes with lemon curd and fresh raspberries, or any other toppings you like such as homemade blueberry sauce, homemade raspberry sauce, strawberry pie filling, etc.
Notes
- Store the mini cheesecakes tightly covered in the refrigerator for up to 3 days or freeze for up to 1 month for extended freshness.
- Add toppings like lemon curd and fresh raspberries just before serving to preserve their texture and flavor.
User Reviews
Overall Rating
5
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