Cheesecake Series (S1 E6): Adorable & Zesty Mini Lemon Cheesecakes!
Okay, my wonderful foodie friends, and welcome back to the Cheesecake Series! For our sixth episode, we're shrinking things down and packing a huge punch of bright, zesty flavor into an adorable, perfectly portioned package. Get ready for a dessert that’s as cute as it is delicious!
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Bursting with Fresh Lemon Flavor: We're using both fresh lemon juice and zest in the filling for a truly vibrant, authentic citrus punch. Perfectly Portioned: Baked in a standard muffin tin, these mini desserts are ideal for parties, portion control, and easy serving. Creamy & Classic Texture: Despite their small size, they have that rich, dense, and wonderfully creamy texture you expect from a classic baked cheesecake. Simple Graham Cracker Crust: The perfect buttery, crunchy counterpoint to the creamy filling. Elegant Lemon Curd Topping: A dollop of lemon curd on top enhances the lemon flavor and adds a beautiful, glossy finish.
Continuing Your Cheesecake Series with a Fun, New Format! Bridal Showers, Baby Showers, and Spring/Summer Parties. An Elegant Dessert That's Easy to Serve to a Crowd. A Make-Ahead Treat to Satisfy Your Sweet Tooth. When Life Gives You Lemons, Make Mini Cheesecakes!
Prep Your Muffin Tin & Crust: Line the tin and press in that simple, buttery graham cracker base. A Quick Pre-Bake: Bake the crust for just 5 minutes to set it up. Whip Up the Lemon Filling: Beat everything together until it's smooth, creamy, and zesty. Fill & Bake: Divide the batter into the muffin cups and bake until just set. Cool & Chill Completely: This step is crucial for the perfect cheesecake texture. Top & Serve! Garnish with a dollop of lemon curd just before serving.
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For the Crust:
1 cup graham cracker crumbs (from about 8-9 full sheets) 2 tablespoons granulated sugar 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, fully softened to room temperature 1/2 cup granulated sugar 2 large eggs, at room temperature 1/4 cup sour cream, at room temperature 2 tablespoons fresh lemon juice 1 tablespoon fresh lemon zest (from about 1 large lemon) 1 teaspoon vanilla extract
For the Topping (Optional):
1/2 cup lemon curd (store-bought or homemade) Fresh berries (like raspberries, blueberries) or whipped cream, for garnish
Prepare Oven and Muffin Tin: Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners. Make the Crust: In a small bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until all the crumbs are evenly moistened. Spoon about 1 tablespoon of the crumb mixture into the bottom of each paper liner. Use the bottom of a small glass or a spice jar to press the crumbs down firmly and create a compact crust. Bake the crusts for 5 minutes to set them. Remove the pan from the oven and set it aside to cool slightly.
Make the Lemon Cheesecake Filling: In a large bowl, using a hand mixer or a stand mixer, beat the softened cream cheese and the 1/2 cup of granulated sugar together on medium speed until completely smooth and creamy. Add the room temperature eggs, one at a time, beating on low speed until just combined after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated. Stir in the room temperature sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix on low speed until everything is just combined and the batter is smooth. Do not overmix.
Fill and Bake: Divide the cheesecake batter evenly among the 12 muffin cups, filling each liner almost to the top. Bake for 18–22 minutes. The mini cheesecakes are done when the centers are set and no longer look wet, but they may still have a very slight jiggle. Be careful not to overbake, as this can cause them to crack and become dry.
Cool and Chill: Remove the muffin tin from the oven and let the mini cheesecakes cool completely in the pan on a wire rack for about 30-60 minutes. Once cooled to room temperature, transfer the muffin tin to the refrigerator. Chill for at least 2 hours, or until the cheesecakes are completely cold and firm.
Garnish and Serve: Once fully chilled, carefully remove the mini cheesecakes from the muffin tin. If using, spoon a small dollop (about 1-2 teaspoons) of lemon curd on top of each mini cheesecake. Garnish with fresh berries or a small swirl of whipped cream, if desired. Serve chilled and enjoy your delightful, zesty treats!
Standard 12-Cup Muffin Tin Paper Muffin Liners Large Mixing Bowl & Small Bowl Electric Mixer (Hand or Stand) Spatula & Whisk Measuring Cups & Spoons Zester or Microplane
Room Temperature Ingredients are Key: Just like with a big cheesecake, having your cream cheese, eggs, and sour cream at room temperature is crucial for a smooth, lump-free filling. Don't Overbake: Mini cheesecakes bake much faster than a full-sized one. The centers should be just set. They will firm up completely as they cool and chill. Lemon Curd Topping: Using store-bought lemon curd makes this recipe super easy, but homemade is also fantastic if you're feeling ambitious! Easy Removal: The paper liners make it incredibly easy to remove the cheesecakes from the pan and serve them. Make-Ahead Champions: These are a perfect make-ahead dessert! They can be made and chilled a day or two in advance. Just add the toppings right before serving for the freshest look. Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
A Sprinkle of Powdered Sugar: If you skip the lemon curd, a simple dusting of powdered sugar looks elegant. Toasted Coconut: A sprinkle of toasted coconut flakes on top would add a lovely texture and flavor. Create a Dessert Platter: Arrange them with other mini desserts for a beautiful party spread.
Calories: 1701 kcal (A rich 85% of a 2000-calorie daily intake for the whole batch!) Protein: 25g (52% DV for the batch) Total Fat: 116g (A very high 179% DV for the batch! From cream cheese, butter, sour cream, and eggs.) Saturated Fat: 65g (A staggering 411% DV for the batch!)
Total Carbohydrate: 144g (48% DV for the batch – from sugar, graham crackers, and flour in curd) Sugars: 116g (A very high 129% DV for the batch!)
Cholesterol: 480mg (A high 160% DV for the batch – from cream cheese and eggs) Sodium: 1239mg (54% DV for the batch) Alcohol: 0.69g (This trace amount for the entire batch is likely attributed to the vanilla extract.)
Vitamin A: 4052IU (An impressive 81% DV for the batch! From all that wonderful dairy.) Vitamin B2 (Riboflavin): 0.93mg (55% DV) Selenium: 36µg (52% DV) Phosphorus: 459mg (46% DV) Calcium: 326mg (33% DV – dairy power!) Vitamin B5 (Pantothenic Acid): 2mg (22% DV) Vitamin E: 3mg (21% DV) Zinc: 2mg (18% DV) Vitamin B12: 1µg (18% DV) Folate: 69µg (17% DV) Iron: 2mg (16% DV) Potassium: 515mg (15% DV) Magnesium: 56mg (14% DV) Vitamin B6: 0.28mg (14% DV) Vitamin B1 (Thiamin): 0.18mg (12% DV) Vitamin C: 9mg (12% DV – from the lemon!) Vitamin B3 (Niacin): 1mg (10% DV) Vitamin D: 1µg (9% DV) Fiber: 1g (8% DV) Vitamin K: 6µg (7% DV) Copper: 0.11mg (5% DV) Manganese: 0.05mg (3% DV)
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