Craving a delicious dessert that's both easy to make and stunning to present? Look no further than these delightful Lemon Mini Cheesecakes! These individual cheesecakes are the perfect balance of tangy lemon and creamy cheesecake, making them ideal for a dinner party, a casual weeknight treat, or even a special occasion. Get ready to impress your friends and family with this simple yet elegant recipe – it’s one of those best recipes that’s surprisingly quick to whip up!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin. This is a simple step but crucial for easy removal later.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Divide the crumb mixture evenly among the muffin cups, firmly pressing it into the bottom to form a crust.
Now for the creamy filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. A hand mixer makes this step super easy.
- Beat in the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to avoid lumps.
- Stir in the vanilla extract, lemon juice, and lemon zest. Mix until just combined. Don't overmix!
Bake to perfection:
- Fill each prepared crust with the lemon cheesecake filling.
- Place the muffin tin in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the muffin tin (this creates a water bath, preventing cracks).
- Bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely in the water bath before transferring to the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling time is essential for the cheesecakes to set properly.
Tips for the Best Lemon Mini Cheesecakes:
- Soften your cream cheese: Make sure your cream cheese is properly softened for a smooth and creamy filling. Room temperature is ideal.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecakes.
- Water bath is key: The water bath helps to create a gentle, even baking environment, preventing the cheesecakes from cracking and ensuring a smooth texture.
- Chill thoroughly: Allowing the cheesecakes to chill completely is important for their texture and flavor to develop.
Variations:
- Berrylicious: Top the cooled cheesecakes with fresh berries like raspberries, blueberries, or strawberries.
- Chocolate Swirl: Add a swirl of melted chocolate to the batter before baking for a delightful chocolate-lemon combination.
- Coconut Cream: Replace some of the cream cheese with coconut cream for a tropical twist.
Nutritional Information (per cheesecake):
This information is approximate and may vary based on the specific ingredients used.
- Calories: Approximately 250
- Fat: Approximately 15g
- Protein: Approximately 4g
- Carbohydrates: Approximately 25g
These Lemon Mini Cheesecakes are a fantastic addition to your repertoire of easy recipes and healthy meals. They’re perfect for quick dinner ideas or special occasions. Enjoy this delicious homemade cooking experience! This recipe truly showcases the best recipes that are both simple and satisfying.