Mini Lemon Cheesecakes
Soft, creamy mini lemon cheesecakes packed with lemon flavor, baked in individual cups, an easy lemon cheesecake dessert perfect for sharing.
Ingredients
For the Crust
- 120 g almond flour
- 15 g granulated sugar
- ½ teaspoon cinnamon powder
- ⅛ teaspoon salt
- 30 g melted butter
For Lemon Cheesecakes
- 400 g cream cheese
- 30 g granulated sugar
- 1 tablespoon lemon zest
- 25 ml lemon juice
- 2 eggs
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
For Garnish
- lemon
- mints
Instructions
- 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 347°F (175°C) with a fan and bake for 5 minutes. Once the crusts are baked, remove it from the oven and let it cool down. Set aside.
- In a large mixing bowl, soften the cream cheese with a spatula until smooth. Add the sugar and beat with a hand mixer until creamy and well blended. Mix in the lemon zest and lemon juice until fully incorporated. Beat in one egg at a time, mixing well after each addition. Finally, add the vanilla extract and a pinch of salt, whisking until the mixture is smooth, silky, and uniform.
- Pour the cheesecake mixture over the crust in each muffin cup, filling them almost to the top. Bake in a preheated oven at 347°F (175°C)with the fan on for about 15 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and allow the cheesecakes to cool completely in the muffin tin before handling.
- Once cooled, refrigerate the cheesecakes for at least 4 hours or until thoroughly chilled before serving. Once chilled, remove 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!
Notes
Press Firmly for the Crust: I like to use the back of a spoon to press the crust down evenly; it helps it hold together better after baking.
Let Cream Cheese Soften: I leave the cream cheese out for 30 minutes before mixing so it blends more smoothly without lumps.
Use Fresh Lemon Juice: It gives a bright, clean flavor that really lifts the whole cheesecake.
Chill Fully Before Serving: I always give them at least 4 hours to set; the texture is so much creamier and refreshing once chilled.
Nutrition
Calories: 220kcal | Carbohydrates: 8g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 180mg | Potassium: 60mg | Fiber: 1g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
