Mini lemon cheesecakes are a fun new way to enjoy dessert. These little treats taste like lemony goodness mixed with creamy cheesecake. They're like tiny bites of happiness! They're like tiny versions of regular cheesecakes, but with a lemony twist. Each one is just the right size for one person to enjoy.
Mini Lemon Cheesecakes Recipe
These mini cheesecakes have a crust made from almond flour, which gives them a nice crunch. The inside is creamy and filled with lemon flavor that's tangy and bright.
You can serve them at parties or just enjoy them as a special treat. They're perfect topped with whipped cream, fresh berries, or a sprinkle of lemon zest. These mini lemon cheesecakes are like bites of sunshine on your plate!
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⭐Why You'll Love This Mini Lemon Cheesecakes Recipe
- Delightful Lemon Flavor: The combination of lemon zest and juice gives these cheesecakes a bright and refreshing citrus flavor that's perfect for spring or summer.
- Quick and Simple: This recipe is straightforward to make, requiring minimal prep time and basic ingredients that you likely already have in your kitchen.
- Easy Individual Servings: Portioning the cheesecakes into individual servings makes them perfect for entertaining or portion control. Plus, they're already pre-portioned, so no slicing is required!
- Gluten-Free Crust: The almond flour crust is not only gluten-free but also adds a nutty flavor and a lovely crunch to contrast with the creamy cheesecake filling.
- Creamy Texture: With the perfect balance of cream cheese and eggs, these mini cheesecakes have a smooth and creamy texture that melts in your mouth with every bite.
- Perfect for Any Occasion: Whether you're hosting a dinner party, celebrating a special occasion, or simply craving a delicious dessert, these mini lemon cheesecakes are sure to impress your guests or satisfy your sweet tooth.
🧾Mini Lemon Cheesecakes Ingredients
Here is a list of everything you need:
For the crust:
- Almond Flour: Provides the base for the crust. It adds a nutty flavor and contributes to the texture, making the crust tender and slightly crumbly. You can use finely ground pecans or walnuts for a different nutty flavor.
- Sugar: Adds sweetness to the crust.
- Cinnamon: Adds warmth and a subtle spicy-sweet flavor to the crust, complementing the lemon flavor in the cheesecake.
- Salt: Enhances the overall flavor of the crust and balances out the sweetness.
- Melted Butter: Binds the crust ingredients together and adds richness and moisture, helping to hold the crust together. You can substitute melted butter with an equal amount of melted coconut oil, ghee, or margarine for a dairy-free option.
Lemon Cheesecakes:
- Cream Cheese: Forms the base of the cheesecake filling, providing a rich and creamy texture. It also adds tanginess, a characteristic of cheesecakes. You can replace cream cheese with an equal amount of mascarpone cheese or Greek yogurt for a lighter texture.
- Sugar: Sweetens the cheesecake filling.
- Lemon Zest: Adds intense lemon flavor and aroma to the cheesecake filling, providing freshness and brightness.
- Lemon Juice: Adds tartness and acidity to balance the sweetness of the cheesecake. It enhances the lemon flavor and contributes to the overall tangy flavor.
- Eggs: Act as a binder and provide structure to the cheesecake filling. They also add richness and contribute to the smooth and creamy texture.
- Vanilla Extract: Enhances the flavor of the cheesecake filling, it complements the lemon flavor and adds a hint of sweetness.
- Salt: Enhances the flavors in the cheesecake filling and balances the sweetness.
For Garnish:
- Lemon: Adds visual appeal and a burst of fresh citrus flavor to the finished cheesecakes. You can use lemon zest or lemon curd for a different presentation instead of lemon.
- Mints: Provide a refreshing and aromatic element to the garnish. They add a pop of green color and can be used to enhance the overall presentation of the cheesecakes.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Mini Lemon Cheesecakes
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
For the crust:
1. Combine almond flour, sugar, cinnamon, and salt in a spacious mixing bowl.
2. Pour melted butter into the mixture and thoroughly blend until it reaches a texture similar to damp sand.
3. Line a muffin tin with paper liners.
4. Evenly distribute the crust mixture among the muffin tin liners.
5. Gently press down the mixture in each liner to create a firm crust at the bottom.
6. Put the muffin tin in the oven preheated to 175°C (347°F) with a fan, and bake for 5 minutes. After baking, take the crusts out of the oven and allow them to cool. Keep them aside for later use.
For Lemon Cheesecakes:
1. In a spacious mixing bowl, use a spatula to thoroughly blend the cream cheese until it achieves a smooth consistency.
2. Incorporate sugar into the cream cheese, then utilize a hand mixer to whisk until the mixture becomes smooth and thoroughly combined.
3. Blend lemon zest and lemon juice into the cream cheese mixture until thoroughly incorporated.
4. Incorporate one egg into the mixture and use a hand mixer to beat until thoroughly combined.
5. Introduce the second egg, vanilla extract, and a pinch of salt, then whisk until the mixture achieves a creamy and well-combined texture.
6. Carefully pour the cheesecake mixture over the crust in each muffin tin, filling them nearly to the brim.
7. Place the muffin tin in the preheated oven at 175°C (347°F) with a fan and bake for about 15 minutes, or until the edges of the cheesecakes are set but the centers still have a slight jiggle to them.
8. Take the muffin tin out of the oven and allow the cheesecakes to cool completely inside. After they've cooled down, place the muffin tin in the refrigerator and let the cheesecakes chill for at least 4 hours until they are thoroughly cold before serving.
9. After chilling, take the cheesecakes out of the muffin tin and transfer them onto a plate.
10. Garnish each cheesecake with a slice of lemon and a sprig of fresh mint for a delightful finishing touch.
11. Enjoy your chilled mini lemon cheesecakes straight from the refrigerator!
📖Variations
- Blueberry Lemon Cheesecakes: After pouring the cheesecake batter into the crusts, swirl in a spoonful of blueberry compote. Top each cheesecake with fresh blueberries before baking for a burst of color and added flavor.
- Raspberry Lemon Cheesecakes: Swirl raspberry preserves or puree into the cheesecake batter for a tangy and sweet raspberry lemon flavor. Top each cheesecake with fresh raspberries or a drizzle of raspberry sauce for an extra burst of fruity goodness.
- Lemon Meringue Cheesecakes: After baking and cooling the cheesecakes, pipe a swirl of meringue on top of each cheesecake. Use a kitchen torch to lightly toast the meringue until golden brown for a classic lemon meringue pie-inspired twist.
💭Tips for Recipe Success
Chilling Time: Allow the mini cheesecakes to cool completely at room temperature before transferring them to the refrigerator to chill. This helps them set properly and develop a firmer texture.
Crust Thickness: Ensure that the crust layer is evenly distributed and pressed firmly into the bottom of each muffin tin cavity. A uniform crust thickness helps to provide a stable base for the cheesecake filling.
Paper liners: Use paper liners in the muffin tin cavities to prevent the cheesecakes from sticking. This makes it easier to remove them from the pan once they're baked and cooled.
Experimentation: Feel free to experiment with different crust variations, such as using graham cracker crumbs or crushed cookies instead of almond flour.
Storage: To maintain freshness, store the cheesecakes in an airtight container in the refrigerator. While they can last for a few days, for optimal flavor and texture, enjoy them within one or two days.
🍰More Easy Cheesecake Recipes
Love these mini cheesecakes? You’ll also enjoy these cheesecake recipes.
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Mini Lemon Cheesecakes
Ingredients
For the crust:
- 120 g Almond Flour
- 15 g Sugar
- ½ teaspoon Cinnamon
- ⅛ teaspoon Salt
- 30 g Melted Butter
For Lemon Cheesecakes:
- 400 g Cream Cheese
- 30 g Sugar
- 1 Lemon Zest
- 25 ml Lemon Juice
- 2 Eggs
- 1 tablespoon Vanilla Extract
- ⅛ teaspoon Salt
For Garnish:
- Lemon
- Mints
Instructions
For the crust:
- In a large mixing bowl, add almond flour, sugar, cinnamon, and salt.
- Pour melted butter and stir well until the mixture resembles wet sand.
- Prepare a muffin tin with paper liners.
- Divide the crust mixture evenly among the muffin tin liners.
- Press the mixture firmly into the bottom of each liner to form the crust.
- Place the muffin tin in the preheated oven at 175°C (347°F) with a fan and bake for 5 minutes.
- Once the crusts are baked, remove from the oven and let cool down. Set aside.
For the Lemon Cheesecake:
- In a large mixing bowl, beat cream cheese with a spatula until smooth.
- Add sugar to the cream cheese and whisk with a hand mixer until smooth and well combined.
- Add lemon zest and lemon juice to the cream cheese mixture and mix well until combined.
- Add one egg and beat with a hand mixer until well combined.
- Add one egg and beat with a hand mixer until well combined.
- Add a second egg, vanilla extra, and a pinch of salt, and whisk until well combined and creamy.
- Pour the cheesecake mixture over the crust in each muffin tin, filling almost to the top.
- Bake the muffin tin in the preheated oven at 175°C (347°F) with a fan for 15 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.
- Remove from the oven and let them cool completely in the muffin tin.
- Once cooled, refrigerate the cheesecakes for at least 4 hours or until thoroughly chilled before serving.
- Once chilled, remove it from the tin and place on a plate.
- Garnish each mini cheesecake with a slice of lemon and a fresh mint leaf.
- Serve the mini lemon cheesecakes cold and enjoy!
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Love how simple these were to make! Even for baking newbies, they will be perfect. My new go-to dessert for when I need something impressive but quick.