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To create your mini lemon cheesecakes, you need a simple list of ingredients. Here’s what you'll need: - 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 8 oz cream cheese, softened - 1/2 cup granulated sugar - 1/4 cup sour cream - 2 large eggs - Zest of 2 lemons - 1/4 cup lemon juice - 1 teaspoon vanilla extract - Whipped cream and lemon slices for garnish Each ingredient plays a key role. The crushed graham crackers form a crunchy base. The melted butter binds the crust together. Cream cheese gives the cheesecake its rich and creamy texture. The sugars add sweetness, while lemon zest and juice bring bright, tangy flavor. Sour cream adds a nice creaminess and balances the sweetness. Eggs help set the filling and create a smooth texture. When gathering your ingredients, make sure the cream cheese is soft. This makes mixing easier and prevents lumps. For the best taste, use fresh lemons. Their zest and juice will make your cheesecakes pop with flavor. For a lovely finishing touch, whipped cream and lemon slices make a great garnish. Now you have everything ready for your delightful mini lemon cheesecakes! If you want the full recipe, check it out for more details. - Preheat the oven to 325°F (160°C). - Line a muffin tin with paper liners. To make the crust, you mix three simple ingredients. Combine 1 cup of crushed graham crackers, 1/4 cup of melted butter, and 2 tablespoons of sugar in a bowl. Stir until it looks like wet sand. This mixture will create a tasty base for your cheesecakes. Spoon about 1 tablespoon into each muffin liner. Press down firmly to form a solid crust. Now, let’s make the cheesecake filling. In a bowl, beat 8 oz of softened cream cheese until it’s smooth. Add 1/2 cup of sugar and mix until creamy. Next, add 1/4 cup of sour cream, 2 room temperature eggs, lemon zest from 2 lemons, 1/4 cup of lemon juice, and 1 teaspoon of vanilla extract. Mix on low speed until everything blends well. Pour the cheesecake filling over your crusts. Fill each cup about 3/4 full. This gives them room to rise. Place the tin in the oven and bake for 18-20 minutes. The edges should be firm, but the center should still jiggle a bit. Avoid overbaking to keep them creamy. Once done, let them cool for 15 minutes at room temperature. Then, pop them in the fridge for at least 2 hours. This chilling time helps them set perfectly. Enjoy making these mini lemon cheesecakes! For the full recipe, check the section above. To make your mini lemon cheesecakes shine, follow these tips: - Ensure cream cheese is at room temperature: This helps it blend smoothly. Cold cream cheese can lead to lumps. - Do not overfill muffin cups: Fill each cup only 3/4 full. This allows room for the batter to rise. - Baking time and doneness: Bake for 18-20 minutes. The edges should be set, but the center can jiggle slightly. Overbaking can make them dry. Presentation can elevate your mini cheesecakes. Here are some ideas: - Presentation tips for serving: Arrange cheesecakes on a platter. Add lemon zest or edible flowers for a pop of color. - Pairing with beverages: These mini cheesecakes pair well with iced tea or sparkling water. The lemon flavor complements these drinks. Enjoy creating your delightful mini lemon cheesecakes with these helpful tips! You can find the full recipe above for a step-by-step guide. {{image_4}} You can easily tweak this mini lemon cheesecake recipe to fit different diets. - Gluten-free crust options: Use gluten-free graham cracker crumbs or ground almonds. Both options work well and keep the taste delicious. - No-bake mini cheesecakes: If you want a quick treat, skip the oven. Mix cream cheese, sugar, and lemon juice. Pour into crusts and chill in the fridge. Add your favorite fruits or extracts to change up the flavor. - Adding different fruits or extracts: Consider mixing in fresh berries or a splash of vanilla. This can give your cheesecakes a fun twist. - Lemon blueberry or lemon raspberry options: You can fold in blueberries or raspberries into the filling. This adds color and a sweet burst of flavor to each bite. For the full recipe, check out the detailed steps above. These variations will keep your mini lemon cheesecakes exciting and tasty! To keep your mini lemon cheesecakes fresh, use these tips: - Refrigeration: Store them in an airtight container. This keeps them moist. They stay good in the fridge for up to five days. - Freezing Portions: You can freeze them too! Place each cheesecake in a freezer-safe bag. They last up to three months in the freezer. Just thaw them in the fridge before serving. Wondering how long your mini lemon cheesecakes last? Here are the timeframes: - In the Fridge: They last for about five days. Always check for any signs of spoilage before eating. - In the Freezer: They stay fresh for up to three months. To enjoy them later, simply thaw and serve. By following these tips, you can enjoy your delightful mini cheesecakes any time! For the complete recipe, check out the Full Recipe. Can I use a different type of crust? Yes, you can use different crusts. Some great options are crushed cookies or nuts. Each type adds a unique taste and texture. Try using chocolate cookies for a rich flavor. How do I know when the cheesecakes are done? Check the edges of the cheesecakes. They should look set, while the center is slightly jiggly. If the edges are firm and the center wiggles, they are done. Overbaking can lead to dryness. Can I omit the sour cream? You can skip the sour cream, but it adds creaminess. If you omit it, use more cream cheese. This keeps the texture rich and smooth. You could also use Greek yogurt as a substitute. What is the best way to garnish mini cheesecakes? Garnish with whipped cream and a lemon slice for freshness. You can also add lemon zest for color and flavor. Fresh berries or edible flowers can elevate the look too. For a twist, consider a drizzle of honey. For more details, check the Full Recipe. This article shared a simple way to make mini lemon cheesecakes. We covered ingredients, step-by-step instructions, and helpful tips. You also learned about variations, storage, and common questions. Mini cheesecakes are tasty and fun to make. Try these recipes for your next gathering or treat yourself. Enjoy the process and get creative with flavors. Your friends and family will love your delicious mini cheesecakes!

Mini Lemon Cheesecakes

Indulge in the delightful taste of Mini Lemon Cheesecakes with this simple recipe! Perfectly creamy and bursting with citrus flavor, these mini desserts are sure to impress. With a crunchy graham cracker crust and a tangy filling, they make for a refreshing treat that’s easy to whip up. Ready to sweeten your day? Click through to explore the full recipe and learn how to create these zesty cheesecakes that everyone will love!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

8 oz cream cheese, softened to room temperature

1/2 cup granulated sugar

1/4 cup sour cream

2 large eggs, at room temperature

Zest of 2 fresh lemons

1/4 cup freshly squeezed lemon juice

1 teaspoon pure vanilla extract

Whipped cream and thinly sliced lemon for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a standard muffin tin with paper liners to prevent the cheesecakes from sticking.

    Prepare the Crust: In a medium bowl, mix together the crushed graham crackers, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand and is evenly combined.

      Form the Crusts: Spoon approximately 1 tablespoon of the graham cracker mixture into the bottom of each muffin liner. Use the back of a measuring spoon or your fingers to press down firmly, creating a compact crust.

        Make the Cheesecake Filling: In a separate mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add 1/2 cup of granulated sugar, continuing to beat until the mixture is completely creamy and free of lumps.

          Add Remaining Ingredients: Add the sour cream, room temperature eggs, lemon zest, freshly squeezed lemon juice, and vanilla extract to the cream cheese mixture. Mix on low speed until everything is well incorporated and smooth, scraping down the sides of the bowl as needed.

            Fill the Muffin Tin: Carefully pour the cheesecake filling over the prepared crusts in the muffin tin, filling each cup about 3/4 full to allow space for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The edges should be set while the center remains slightly jiggly. Be careful not to overbake as this can lead to a dry texture.

                Cool and Chill: Once baked, remove the cheesecakes from the oven and allow them to cool at room temperature for about 15 minutes. After cooling, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours, allowing them to set completely.

                  Garnish and Serve: When ready to serve, top each mini cheesecake with a generous dollop of whipped cream and a thin slice of fresh lemon for a zesty touch.

                    Prep Time: 20 mins | Total Time: 2 hrs 40 mins | Servings: 12

                      - Presentation Tips: Arrange the cheesecakes on a beautiful serving platter; consider adding a sprinkle of lemon zest or edible flowers for an elegant look!