Description
Tangy and creamy mini lemon cheesecakes with a buttery graham cracker crust and optional homemade lemon curd topping. Perfect for a bright and delicious dessert!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 24 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup heavy cream
- ¼ cup sour cream
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- ½ cup fresh lemon juice
- ½ cup granulated sugar
- 4 tablespoons unsalted butter, cut into cubes
- 2 large egg yolks
- Pinch of salt
- Fresh raspberries or blueberries
- Lemon slices or twists
- Whipped cream
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix well.
- Divide the mixture evenly among 12 muffin liners in a muffin tin (or individual ramekins). Press firmly into the bottom of each liner.
- Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the Lemon Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Add eggs one at a time, beating well after each addition. Pour in heavy cream and sour cream, mixing until just combined.
- Stir in lemon juice, lemon zest, and vanilla extract. Mix until evenly distributed.
- Bake the Lemon Cheesecakes: Pour cheesecake filling evenly over cooled crusts.
- Bake for 20-25 minutes, or until set around the edges but slightly jiggly in the center.
- Turn off the oven, crack the door slightly, and let cheesecakes cool in the oven for 1 hour.
- Remove from oven and let cool completely at room temperature.
- Cover and refrigerate for at least 4 hours (preferably overnight).
- Prepare the Lemon Curd Topping (Optional): In a small saucepan, whisk together lemon juice, sugar, butter, egg yolks, and salt.
- Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (5-7 minutes).
- Strain the lemon curd through a fine-mesh sieve into a clean bowl. Let cool completely.
- Assemble and Garnish: Carefully remove cheesecakes from liners. Spoon lemon curd over each cheesecake. Garnish with raspberries/blueberries, lemon slices, and whipped cream (optional). Serve immediately.
Notes
- Room Temperature Cream Cheese is Key: Ensure cream cheese is fully softened to avoid lumps.
- Don’t Overmix: Overmixing can cause cracks. Mix until just combined.
- Bake Low and Cool Gradually: This helps prevent cracking.
- Chill Thoroughly: Essential for the perfect texture.
- Lemon Curd: Adds a wonderful tartness.
- Variations: Experiment with different flavors and toppings.
- Cracked Cheesecakes: Cover with lemon curd or whipped cream.
- Soggy Crust: Cool crust completely before adding filling.
- Lumpy Filling: Use fully softened cream cheese.
- Prep Time: 30 minutes
- Cook Time: 35 minutes