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Mini Lemon Cheesecakes

Mini Lemon Cheesecakes

These Mini Lemon Cheesecakes feature an almond flour crust and a creamy filling bursting with tangy and bright lemon flavor.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Additional time4 hours 30 minutes
Total Time 30 minutes

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

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