Mini Lemon Cheesecakes: A Delightful Treat for Every Occasion
Bright and creamy individual lemon cheesecakes with a buttery graham cracker crust and tangy lemon topping. These no-bake mini desserts are perfect for parties and spring gatherings!
- Prep Time: 25 mins
- Cook Time: 0 mins
- Total Time: 4 hours 25 mins (includes chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tbsp melted butter
- 2 tbsp granulated sugar
- For the Filling:
- 16 oz (2 packages) cream cheese, softened
- ¾ cup powdered sugar
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- For the Topping:
- ½ cup lemon curd
- Fresh berries (for garnish)
- Mint leaves (for garnish)
Instructions
- Make Crusts: Mix graham crumbs, melted butter, and sugar. Press 2 tbsp into each liner of a 12-cup muffin tin. Chill 15 minutes.
- Make Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla. Beat until creamy.
- In separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture.
- Divide filling among cups (about ¼ cup each). Smooth tops with spoon.
- Chill 4 hours or overnight. Before serving, top each with 2 tsp lemon curd and garnish with berries.
Notes
- Use a piping bag for neater filling distribution
- For gluten-free version: Use gluten-free graham crackers
- Make ahead: Stores well in fridge for 3 days
- For firmer texture: Add ½ tsp unflavored gelatin to filling
- Lemon variation: Add 1 tbsp limoncello to filling for adult version
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg
Find it online: https://us.recipesfood.org/mini-lemon-cheesecakes/
