Mini Lemon Cheesecake
Mini Lemon Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest, from 1-2 lemons
- 2 tablespoons fresh lemon juice
For Assembly and Garnish
- 1 cup lemon curd, store-bought or homemade
- 1 cup heavy cream, for whipped cream
- 2 tablespoons powdered sugar, for whipped cream
- 12 lemon slices, thinly sliced, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly moistened.
⏱️ 3 min
- 3
Spoon about 1 1/2 tablespoons of the graham cracker mixture into the bottom of each prepared cupcake liner. Use the back of a spoon or a small flat-bottomed glass to firmly press the crumbs down, forming an even and compact crust layer.
⏱️ 7 min
- 4
In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 5
Add 1/2 cup granulated sugar to the cream cheese and beat until well combined and fluffy, about 1 minute.
⏱️ 1 min
- 6
Add the eggs one at a time, beating well after each addition until just combined. Do not overmix once the eggs are added, as this can incorporate too much air and cause cracks.
⏱️ 2 min
- 7
Stir in the lemon zest and fresh lemon juice until just incorporated.
⏱️ 1 min
- 8
Pour the prepared cheesecake filling over the pressed graham cracker crusts in each cupcake liner, filling each approximately two-thirds full.
⏱️ 5 min
- 9
Bake for 18-22 minutes, or until the edges are set and the centers are still slightly jiggly. Do not overbake. Remove from the oven and let cool in the muffin tin on a wire rack for 15 minutes.
⏱️ 20 min•🌡️ 325
- 10
Once slightly cooled, carefully transfer the cheesecakes (still in their liners) to the wire rack to cool completely at room temperature for about 1 hour. Then, refrigerate for at least 1 hour to chill thoroughly.
⏱️ 120 min
- 11
Once the cheesecakes are completely chilled, gently remove them from the muffin tin. Spread a layer of bright yellow lemon curd evenly over the top of each cheesecake.
⏱️ 5 min
- 12
In a clean mixing bowl, beat the heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
⏱️ 3 min
- 13
Pipe a swirl of whipped cream onto the center of each mini lemon cheesecake. Finish by garnishing each cheesecake with a thin slice of fresh lemon.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Lemon Cheesecake
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest, from 1-2 lemons
- 2 tablespoons fresh lemon juice
For Assembly and Garnish
- 1 cup lemon curd, store-bought or homemade
- 1 cup heavy cream, for whipped cream
- 2 tablespoons powdered sugar, for whipped cream
- 12 lemon slices, thinly sliced, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly moistened.
⏱️ 3 min - 3
Spoon about 1 1/2 tablespoons of the graham cracker mixture into the bottom of each prepared cupcake liner. Use the back of a spoon or a small flat-bottomed glass to firmly press the crumbs down, forming an even and compact crust layer.
⏱️ 7 min - 4
In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 5
Add 1/2 cup granulated sugar to the cream cheese and beat until well combined and fluffy, about 1 minute.
⏱️ 1 min - 6
Add the eggs one at a time, beating well after each addition until just combined. Do not overmix once the eggs are added, as this can incorporate too much air and cause cracks.
⏱️ 2 min - 7
Stir in the lemon zest and fresh lemon juice until just incorporated.
⏱️ 1 min - 8
Pour the prepared cheesecake filling over the pressed graham cracker crusts in each cupcake liner, filling each approximately two-thirds full.
⏱️ 5 min - 9
Bake for 18-22 minutes, or until the edges are set and the centers are still slightly jiggly. Do not overbake. Remove from the oven and let cool in the muffin tin on a wire rack for 15 minutes.
⏱️ 20 min•🌡️ 325 - 10
Once slightly cooled, carefully transfer the cheesecakes (still in their liners) to the wire rack to cool completely at room temperature for about 1 hour. Then, refrigerate for at least 1 hour to chill thoroughly.
⏱️ 120 min - 11
Once the cheesecakes are completely chilled, gently remove them from the muffin tin. Spread a layer of bright yellow lemon curd evenly over the top of each cheesecake.
⏱️ 5 min - 12
In a clean mixing bowl, beat the heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
⏱️ 3 min - 13
Pipe a swirl of whipped cream onto the center of each mini lemon cheesecake. Finish by garnishing each cheesecake with a thin slice of fresh lemon.
⏱️ 5 min