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Mini Lemon Cheesecakes

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Mini Lemon Cheesecakes are creamy, tangy cheesecakes with a buttery graham cracker crust and a refreshing lemon filling, perfect for any occasion.

Ingredients

  1. 1 1/2 cups graham cracker crumbs
  2. 1/4 cup granulated sugar
  3. 1/4 cup unsalted butter, melted
  4. 8 ounces cream cheese, softened
  5. 1/2 cup powdered sugar
  6. 1 teaspoon vanilla extract
  7. 1 tablespoon lemon zest
  8. 1/4 cup fresh lemon juice
  9. 1 cup heavy whipping cream
  10. Fresh berries (strawberries, raspberries, or blueberries, optional)
  11. Lemon slices or zest, for garnish (optional)

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are fully coated. Spoon about 1 tablespoon of the crumb mixture into the bottom of each muffin tin cup (lined with paper liners). Press down gently with a spoon to form a firm crust. Bake for 8-10 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, lemon zest, and fresh lemon juice, and beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  3. Assemble the mini cheesecakes: Spoon the cheesecake filling over the cooled crusts in the muffin tin cups, filling them about 3/4 of the way full. Smooth the tops with a spatula and refrigerate for at least 2-3 hours, or until the cheesecakes are set and firm.
  4. Garnish and serve: Once the cheesecakes have set, garnish with fresh berries, lemon slices, or lemon zest for a fresh, decorative touch. Serve chilled and enjoy!

Notes

  • For a no-bake version, skip baking the crust and refrigerate the mini cheesecakes directly after assembling. The crust will firm up naturally in the fridge.
  • For a gluten-free option, use gluten-free graham crackers for the crust.
  • For a more intense lemon flavor, add a dollop of lemon curd on top of each cheesecake.
  • These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.

Nutrition

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