Description

These Mini Lemon Cheesecakes are smooth, creamy, and perfectly bite-sized, making them an ideal summer dessert. Featuring a crunchy graham cracker crust, a tangy lemon-infused cream cheese filling, and optional toppings of homemade lemon curd and whipped cream, these cheesecakes are both refreshing and indulgent. Perfectly baked and chilled to set, they offer a delightful balance of sweet and tart flavors.

Ingredients

Crust

1 ¼ cups (112g) Graham cracker crumbs
3 tablespoons (43g) unsalted butter, melted

Cheesecake Filling

16 ounces (452g) full-fat cream cheese, at room temperature
¼ cup (48g) granulated sugar
½ cup (120g) sour cream, at room temperature
2 tablespoons lemon zest
2 tablespoons (30ml) lemon juice
1 teaspoon (5ml) lemon extract
2 large eggs, at room temperature

Toppings (Optional)

1 cup (236ml) heavy whipping cream
½ cup (65g) powdered sugar
2/3 cup (213g) lemon curd

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with baking liners to ensure easy removal and clean-up.
Make the Crust: Using a food processor or blender, grind the graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter and stir until evenly mixed. Spoon about 1 heaping tablespoon of this mixture into each cupcake liner and press down firmly with a spoon to form the crust base. Set aside.
Mix Cream Cheese and Sugar: In a mixing bowl, beat the cream cheese and granulated sugar together until smooth and lump-free. Scrape down the sides of the bowl as necessary to ensure even mixing.
Add Sour Cream and Lemon Flavorings: Beat in sour cream, lemon zest, lemon juice, and lemon extract until the mixture is well combined and fragrant.
Incorporate Eggs: Add the eggs one at a time, beating thoroughly after each addition until the batter is smooth and cohesive.
Scoop Batter into Liners: Using a large cookie scoop or a ¼ cup measuring cup, fill each prepared crust-lined cupcake liner nearly full, leaving about ¼ inch of space at the top.
Bake: Place the pan in the preheated oven and bake for 15-18 minutes. The centers should remain slightly jiggly when done.
Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely in the pan. Once cooled, refrigerate them for at least 2 hours before serving to let them set properly.
Prepare Toppings: If using, start by chilling the mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl, then beat on medium-high speed until soft peaks form. Gradually add powdered sugar and continue beating on high until stiff peaks develop. Keep chilled until ready to serve.
Serve: Before serving, add a dollop of lemon curd on each cheesecake, then pipe or spoon the whipped cream on top for a finished look and extra flavor.

Notes

Ensure all dairy ingredients are at room temperature to create a smooth, lump-free batter.
Do not overbake; the center should be slightly jiggly to maintain creaminess after chilling.
Store cheesecakes in an airtight container in the refrigerator and consume within 3 days for optimal freshness.
For a gluten-free version, substitute graham cracker crumbs with gluten-free crackers or almond flour crumbs.
Lemon extract enhances the lemon flavor but can be omitted if unavailable, with a slight increase in lemon juice for flavor balance.