Description
Tangy and creamy mini lemon cheesecakes with a graham cracker crust, perfect for a refreshing dessert. Optional lemon curd topping adds an extra burst of citrus flavor.
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
- ½ cup sour cream, at room temperature
- 2 large eggs, at room temperature
- ¼ cup heavy cream
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 2 large egg yolks
- 4 tablespoons unsalted butter, cut into pieces
- Pinch of salt
- Fresh raspberries
- Lemon slices
- Whipped cream
Instructions
- In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, and salt.
- Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
- Line a 12-cup muffin tin with paper liners. Divide the graham cracker mixture evenly among the liners (about 2 tablespoons per liner).
- Press the crumbs firmly into the bottom of each liner.
- (Optional) Bake the crust in a preheated oven at 350°F (175°C) for 5-7 minutes. Let cool completely.
- In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy.
- Gradually add the granulated sugar and continue beating until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the sour cream and beat until just combined.
- Add the eggs one at a time, beating well after each addition.
- Pour in the heavy cream, fresh lemon juice, lemon zest, vanilla extract, and salt. Beat on low speed until well combined and smooth.
- Carefully spoon or pour the cheesecake filling evenly into the prepared graham cracker crusts, filling each liner almost to the top.
- (Recommended) Bake in a water bath: Wrap the bottom of the muffin tin tightly with aluminum foil. Place the wrapped muffin tin inside a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the muffin tin.
- (Alternative) Bake without a water bath.
- Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly.
- Turn off the oven and crack the oven door slightly. Let the cheesecakes cool in the oven for about 1 hour.
- Remove from the oven (and water bath, if used). Let cool completely at room temperature, then transfer to the refrigerator and chill for at least 4 hours, or preferably overnight.
- In a heatproof bowl set over a saucepan of simmering water, whisk together the granulated sugar, fresh lemon juice, and egg yolks.
- Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Remove from heat and whisk in the butter, one piece at a time, until melted and smooth. Add a pinch of salt.
- (Optional) Strain through a fine-mesh sieve for an extra smooth curd.
- Let the lemon curd cool completely.
- Once the cheesecakes are fully chilled, gently remove them from the muffin liners.
- If using, spoon a generous amount of lemon curd over the top of each cheesecake.
- Garnish with fresh raspberries, lemon slices, and whipped cream, if desired.
- Serve chilled.
Notes
- Use room temperature ingredients for a smooth filling.
- Don’t overmix the cheesecake batter.
- Baking in a water bath is recommended to prevent cracking.
- Cool the cheesecakes slowly in the oven.
- Chill thoroughly for at least 4 hours.
- Adjust sweetness to taste.
- Experiment with different flavors and toppings.
- Store leftover lemon cheesecakes in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes