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Simple Mini Lemon Cheesecake


These Mini Lemon Cheesecakes are fast and straightforward to make and bake in a cupcake or muffin pan. The lemon zest and juice give them a scrumptious and refreshing taste!

mini lemon cheesecakes 3 Easy Mini Lemon Cheesecakes

Mini Lemon Cheesecakes

Lemon desserts are vibrant, refreshing, and scrumptious. Precisely what I’m craving proper now! Make it in a mini kind and they’re immediately cute! These Mini Lemon Cheesecakes are really easy to make, with only a handful of easy elements. The crust is sturdy and crunchy and the filling is completely creamy, tangy and candy. Bonus factors, you can also make the cheesecakes as much as 2 days upfront!

Good little treats for Spring or Summer season events, bridal showers, birthday celebrations, and any get-togethers you possibly can consider. Mini cheesecakes are sure to be a success!

Substances:

  • cream cheese
  • lemon
  • granulated sugar
  • vanilla extract
  • bitter cream
  • all-purpose flour
  • egg
  • graham crackers
  • butter

mini lemon cheesecake ingredients 1 Easy Mini Lemon Cheesecakes

The right way to make mini lemon cheesecakes?

  • Begin by making the crust: place graham crackers in a meals processor with sugar. Course of till advantageous.
  • Add melted butter and pulse just a few instances.

mini lemon cheesecakes step 1 and 2 Easy Mini Lemon Cheesecakes

  • Combine cream cheese in a mixing bowl.
  • Add vanilla, sugar, lemon zest, and lemon juice. Combine in properly.

mini lemon cheesecakes step 3 and 4 Easy Mini Lemon Cheesecakes

  • Add flour and bitter cream and blend in.
  • Add egg and blend simply till included. Don’t overmix.

mini lemon cheesecakes step 5 and 6 Easy Mini Lemon Cheesecakes

  • Divide graham cracker crust combination between 12 cupcake liners, in a cupcake pan. Bake for five minutes.
  • Pour filling over crust. Bake cheesecakes for 18 minutes.
  • Cool cheesecakes in room temperature, then chill within the fridge.
  • Adorn cheesecakes with whipped cream and items of lemon slices.

mini lemon cheesecakes step 7 and 8 Easy Mini Lemon Cheesecakes

How lengthy to bake mini cheesecakes?

Mini cheesecakes bake actually fast. For the most effective creamy, easy texture, be sure that to not over-bake them. I set my timer to 17 minutes, then added another minute. Each oven is completely different so begin with 17 minutes, then add extra if wanted.

Ought to I take advantage of cupcake liners to make mini cheesecakes?

I at all times use parchment paper liners when making mini cheesecakes. They guarantee simple raise out of the pan and just about no clean-up left. Additionally, you must chill the cheesecakes and it’s simpler to do this when you can place them on a plate, then place the entire muffin pan within the fridge.

If you wish to use liners with a cute print, needless to say lots of them will follow your cupcakes, muffins, or mini cheesecakes. You’ll be able to double line by inserting the printed liners first, then add parchment paper ones. That manner the cheesecakes gained’t stick and you may nonetheless have cute trying treats!

mini lemon cheesecakes 2 Easy Mini Lemon Cheesecakes

The right way to enhance mini lemon cheesecakes?

My favourite method to gown up cheesecake and mini cheesecakes is with whipped cream. It’s mild and creamy and it enhances the dessert very well. The completion is a chunk of a lemon slice. That’s all you want!

It’s also possible to use lemon curd, yellow sprinkles, white chocolate topping, and so forth.

Finest suggestions:

  • cream cheese: be sure that to take the cream cheese out of the fridge at the least half-hour earlier than making this recipe; it ought to be very smooth for the most effective cheesecake texture.
  • lemon: you’ll need 1 contemporary lemon, for the zest and for the juice (you solely want the juice from 1/2 of the lemon);
  • egg: for greatest outcomes, be sure that the egg is at room temperature earlier than mixing in with the filling; this ought to be the final ingredient so as to add to the cheesecake combination;
  • graham cracker crust: I prefer to bake the crust first for five minutes, to verify it doesn’t crumble;
  • to divide the graham crackers combination evenly amongst 12 liners, add 1 teaspoon at a time into every liner; repeat till all combination is used;
  • to divide the cheesecake batter evenly amongst 12 liners, pour 1 tablespoon at a time into every liner, then make a second spherical.

mini lemon cheesecakes 1 Easy Mini Lemon Cheesecakes

Extra dessert recipes:

For extra dessert recipes, be at liberty to browse our Dessert class.

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In the event you like this recipe and make it, snap a photograph and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can test it out and depart a remark!

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mini lemon cheesecakes 3 500x500 Easy Mini Lemon Cheesecakes

Simple Mini Lemon Cheesecakes

These Mini Lemon Cheesecakes are fast and straightforward to make and bake in a cupcake or muffin pan. The lemon zest and juice give them a scrumptious and refreshing taste!

Prep Time 15 minutes

Prepare dinner Time 22 minutes

Complete Time 37 minutes

Course Dessert

Delicacies American

Servings 12 servings

Energy 169 kcal

Substances 

 

for the crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar

for the filling:

  • 8 oz cream cheese softened
  • 1 lemon
  • ½ cup granulated sugar
  • ¾ teaspoon pure vanilla extract
  • 2 tablespoons bitter cream
  • 2 tablespoons all-purpose flour
  • 1 massive egg

Directions 

  • Preheat oven to 325° Fahrenheit.

  • Line a cupcake pan with liners. I like to recommend parchment paper liners to stop sticking.

  • In a small meals processor, place graham crackers and sugar. Course of till advantageous.

  • Soften butter and pour over the cracker crumbs. Pulse till blended.

  • Divide the crust combination amongst 12 liners, one teaspoon of the combination at a time. Repeat till all is used.

  • Bake crust for five minutes.

  • Zest the entire lemon. Slice it in half and juice just one half. Lower the opposite half into slices for adorning.

  • In a big mixing bowl, combine cream cheese for 20 seconds with an electrical hand mixer.

  • Add sugar, lemon juice, lemon zest and vanilla. Combine properly till creamy.

  • Add bitter cream and flour and blend in properly.

  • Add egg and blend simply till included. Don’t overmix.

  • Pour 1 tablespoon of cheesecake batter over crust in every liner. Repeat till all filling is used.

  • Bake cheesecakes for 17 minutes; add 2 to three minutes extra if wanted. The tops of cheesecakes ought to look set.

  • Cool cheesecakes at room temperature for 20 minutes or so. Place on a plate and chill within the fridge for half-hour or in a single day.

  • Adorn cheesecakes earlier than serving.

Notes

  • My favourite method to gown up cheesecake and mini cheesecakes is with whipped cream. It’s mild and creamy and it enhances the dessert very well. I whipped 4 ounces of heavy whipping cream for this recipe. The completion is a chunk of a lemon slice.
  • Be certain that to take the cream cheese out of the fridge at the least half-hour earlier than making this recipe; it ought to be very smooth for the most effective cheesecake texture.
  • Please notice, that the diet worth can differ relying on what product you utilize. The data beneath is an estimate. At all times use calorie counter you’re conversant in.

Diet

Energy: 169kcal | Carbohydrates: 19g | Protein: 2g | Fats: 10g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 1g | Ldl cholesterol: 39mg | Sodium: 112mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 346IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg

Key phrase mini lemon cheesecakes



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