Description
Mini lemon cheesecakes deliver zesty sunshine on delicate graham cracker crusts, promising creamy indulgence with each tangy bite. Sweet-tart dessert lovers will savor these elegant personal treats that bring refreshing Mediterranean charm to any gathering.
Ingredients
Scale
Cheesecake Base:
- 24 ounces (680 grams) cream cheese, softened
- 1.25 cups (250 grams) granulated sugar
- 3 large eggs, at room temperature
- 2 tablespoons (8 grams) finely grated lemon zest
- 3 tablespoons (45 milliliters) fresh lemon juice
- 1 teaspoon (5 milliliters) pure vanilla extract
Crust:
- 2.33 cups (280 grams) finely ground graham cracker crumbs
- 0.33 cup (67 grams) granulated sugar
- 0.66 cup (151 grams) unsalted butter, melted
Lemon Glaze:
- 1 cup (200 grams) granulated sugar
- 2 large eggs, at room temperature
- 0.25 cup (60 milliliters) fresh lemon juice
- 3 tablespoons (12 grams) finely grated lemon zest
- 6 tablespoons (85 grams) unsalted butter, melted
Instructions
- Crush graham crackers with sugar and melted butter, creating a compact base for each mini cheesecake. Press firmly into mini cheesecake pans or muffin cups, then chill in refrigerator.
- Using an electric mixer, cream together cream cheese and sugar until smooth and silky. Gently fold in eggs one at a time, ensuring minimal mixing to prevent overbeating.
- Enhance the mixture with bright lemon zest, tangy lemon juice, and fragrant vanilla extract. Stir until ingredients are thoroughly integrated and color is uniform.
- Preheat oven to 325F (163C). Carefully distribute the creamy filling over prepared crusts, filling each cup about 3/4 full.
- Bake for 20-25 minutes, watching for centers to set but remain slightly jiggly. Remove from oven and allow to cool completely at room temperature.
- For lemon glaze, combine sugar, eggs, lemon juice, and zest in a saucepan. Add melted butter and cook over medium heat, constantly stirring until mixture thickens and coats the back of a spoon.
- Once glaze has slightly cooled, delicately drizzle over each cheesecake, ensuring even coverage.
- Refrigerate for minimum 2 hours to allow cheesecakes to firm and flavors to meld completely.
- Serve chilled, garnishing with additional lemon zest if desired.
Notes
- Use room temperature cream cheese and eggs for smoother, lump-free batter that blends effortlessly.
- Prevent cracks by avoiding overmixing and overbaking the cheesecakes – stop baking when centers are slightly jiggly.
- Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Enhance flavor by adding fresh lemon zest on top or garnishing with candied lemon peels for extra citrusy brightness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 282
- Sugar: 22 g
- Sodium: 137 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 0.3 g
- Protein: 5 g
- Cholesterol: 83 mg