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Mini Lemon Cheesecakes Recipe

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3.8 from 14 reviews

These Mini Lemon Cheesecakes are a delightful and tangy treat perfect for any occasion. Creamy and smooth with a zesty lemon flavor, each individual cheesecake features a vanilla wafer crust and is topped with luscious lemon curd and optional fresh raspberries. Easy to make and elegant to serve, they’re sure to impress your guests or satisfy your sweet tooth.

Ingredients

Cheesecake Batter

  • 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

Crust

  • 12 vanilla wafer cookies

Toppings

  • 1 cup store bought or homemade lemon curd
  • Fresh raspberries (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line 12 muffin cups with paper baking liners to prevent sticking and make removal easy.
  2. Beat Cream Cheese: Using a stand mixer with a paddle attachment or an electric mixer, beat the cream cheese in a large bowl for about 2 minutes until smooth and creamy.
  3. Make Lemon Sugar and Combine: In a medium bowl, mix granulated sugar and lemon zest with your fingertips until the sugar becomes moist and fragrant. Add this lemon sugar mixture to the cream cheese and beat until light and fluffy. Then add eggs, vanilla extract, and lemon juice, mixing until smooth and fully combined.
  4. Assemble Cheesecakes: Place one vanilla wafer cookie flat side down into the bottom of each prepared muffin cup. Spoon the cheesecake batter into each cup, filling about two-thirds full.
  5. Bake: Bake in the preheated oven for 22 to 24 minutes, or until the centers are almost set. Once done, allow the cheesecakes to cool in the pan on a wire rack. Note: The centers will deflate as they cool, creating a perfect indentation for toppings.
  6. Chill: Refrigerate the mini cheesecakes for at least 4 hours or preferably overnight to set completely and develop rich flavors.
  7. Garnish and Serve: Just before serving, top each mini cheesecake with a spoonful of lemon curd and fresh raspberries or any other favorite toppings like homemade blueberry or raspberry sauce, or strawberry pie filling.

Notes

  • Be sure to use room temperature cream cheese and eggs to ensure a smooth batter and even baking.
  • The centers of the cheesecakes will slightly deflate upon cooling; this is normal and creates a nice well for toppings.
  • You can prepare these mini cheesecakes up to a day in advance; just keep them refrigerated until ready to serve.
  • For a different crust, try crushed graham crackers or digestive biscuits instead of vanilla wafers.
  • If you prefer a more tart cheesecake, increase the lemon juice by an extra teaspoon.

Find it online: https://bitezly.com/mini-lemon-cheesecakes-recipe/