Mini Lemon Cheesecakes
Mini lemon cheesecakes with a lightly nutty almond flour crust and a smooth lemon filling. Baked in individual muffin cups and chilled for an easy make-ahead dessert.
Ingredients
For the Crust
- 120 g blanched almond flour
- 15 g granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 30 g unsalted butter melted
For Lemon Cheesecakes
- 400 g full-fat cream cheese at room temperature
- 30 g granulated sugar
- 1 tablespoon lemon zest
- 25 ml lemon juice
- 2 medium eggs at room temperature
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 175 °C. Line a 12-cup muffin tin with paper liners.
- Combine 120 g blanched almond flour, 15 g granulated sugar, ½ teaspoon ground cinnamon, and ⅛ teaspoon salt in a mixing bowl. Add the 30 g unsalted butter, melted, and stir until the mixture resembles wet sand.
- Divide the crust mixture evenly among the 12 liners. Press it firmly into an even layer with the back of a spoon. Bake for 5 minutes, then remove the pan and let the crusts cool completely.
- Beat the 400 g full-fat cream cheese until smooth. Add the 30 g granulated sugar and mix until combined. Mix in the 1 tablespoon lemon zest and 25 ml lemon juice. Add 2 medium eggs, one at a time, mixing on low only until each egg is incorporated. Mix in the 1 tablespoon vanilla extract and ⅛ teaspoon salt until smooth.
- Divide the filling among the crusts, filling each liner almost to the top. Bake for about 15 minutes, until the edges are set, but the centers still jiggle slightly.
- Let the mini lemon cheesecakes cool completely in the muffin tin. Refrigerate for at least 4 hours, until thoroughly chilled and set.
- Remove the chilled cheesecakes from the tin. Garnish with optional lemon slices and fresh mint leaves, then serve cold.
Notes
Compact the crust: Press the mixture firmly and evenly so the almond flour base holds together after chilling.
Start with softened cream cheese: Room-temperature cream cheese blends smoothly and helps prevent lumps.
Limit the mixing: Keep the mixer on low after adding the eggs to avoid incorporating excess air.
Watch the centers: Remove the cheesecakes while the centers still jiggle slightly so the filling remains smooth.
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: 164mg | Potassium: 60mg | Fiber: 1g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
