Description

Mini lemon cheesecakes are the perfect balance of creamy and zesty, offering a delightful bite-sized dessert that will brighten up any gathering. With their refreshing lemon flavor and smooth texture, these mini treats are incredibly easy to prepare and can be topped with lemon curd and fresh berries for an extra burst of flavor. Ideal for summer barbecues, elegant dinner parties, or simply as a sweet indulgence at home, these individual cheesecakes are sure to impress your guests and satisfy your sweet tooth.

Ingredients

Scale

16 ounces cream cheese (room temperature)
2/3 cup granulated sugar
Zest of one large lemon
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 tablespoon freshly squeezed lemon juice
12 vanilla wafer cookies
1 cup lemon curd (store-bought or homemade)
Fresh raspberries (optional)

Instructions

Preheat your oven to 325°F (163°C) and line a muffin tin with paper baking liners.
Beat the cream cheese in a stand mixer until smooth. Mix in sugar and lemon zest until fluffy, then add eggs, vanilla, and lemon juice; mix until smooth.
Place a wafer cookie in each muffin cup and fill with cheesecake batter about two-thirds full.
Bake for 22-24 minutes or until set but slightly jiggly in the center. Cool in the pan before transferring to a wire rack.
Chill for at least four hours or overnight. Before serving, top with lemon curd and fresh berries.

Prep Time: 15 minutes
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake (54g)
Calories: 150
Sugar: 12g
Sodium: 80mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: <1g
Protein: 2g
Cholesterol: 45mg

Keywords: Use room temperature ingredients for a smoother mixture. Avoid overmixing to prevent cracks during baking. Customize toppings with fruits or flavored whipped cream for added flair.