Introduction
Luscious Mini Lemon Cheesecakes are a delightful treat that combines the zesty freshness of lemon with the creamy richness of cheesecake, all in a bite-sized form. These mini desserts are perfect for any occasion, from summer picnics to elegant dinner parties, offering a burst of bright flavor that cleanses the palate and satisfies the sweet tooth. The use of fresh lemon zest and juice in this recipe ensures each cheesecake is packed with vibrant citrus flavor, making them irresistibly refreshing.
What’s Unique About This Recipe
The unique aspect of these mini lemon cheesecakes lies in their individual serving size, which not only makes them incredibly charming but also convenient for portion control and serving at events. Unlike traditional cheesecakes, these mini versions do not require slicing; they are already perfectly portioned. Additionally, the incorporation of a gingersnap cookie crust adds a spicy note that beautifully complements the tangy lemon filling, providing a delightful textural contrast to the creamy cheesecake.
Ingredients
- For the Crust:
- 1 cup gingersnap cookies, finely crushed
- 3 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- For the Topping:
- 1/2 cup sour cream
- 1 tablespoon sugar
- 1 teaspoon lemon zest
- Lemon slices or curls, for garnish
Nutrition
Each mini cheesecake approximately contains:
- Calories: 200
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 160mg
- Carbohydrates: 20g
- Fiber: 0g
- Sugars: 12g
- Protein: 3g
Step by Step Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Combine crushed gingersnap cookies with melted butter. Press a tablespoon of the mixture into the bottom of each liner.
- Bake for 5 minutes, then remove from oven and cool.
Step 2: Make the Cheesecake Filling
- Beat the cream cheese, sugar, and flour together until smooth and creamy.
- Add eggs one at a time, mixing just until incorporated.
- Stir in vanilla extract, lemon zest, and lemon juice.
- Spoon the filling over the crusts, filling each about three-quarters full.
Step 3: Bake
- Bake for 22-25 minutes, or until the centers are set.
- Cool in the pan on a wire rack for an hour.
Step 4: Prepare the Topping
- Mix sour cream, sugar, and lemon zest together.
- Spoon a teaspoon of this mixture on top of each cooled cheesecake.
- Garnish with a small slice or curl of lemon.
Serving Tips
These mini cheesecakes are best served chilled. They can be made a day ahead of time, making them perfect for gatherings where you want to focus on your guests rather than last-minute preparations.
Storage Tips
Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, they can be frozen for up to a month. Thaw in the refrigerator overnight before serving.
FAQs
Q: Can I use a different type of cookie for the crust? A: Yes, while gingersnap provides a unique flavor, any crunchy cookie such as vanilla wafers or shortbread can be used as a substitute.
Q: What can I do if I don’t have fresh lemons for the zest and juice? A: In a pinch, you can use bottled lemon juice and omit the zest, though fresh lemons are recommended for the best flavor.
Making these Luscious Mini Lemon Cheesecakes is always a joyful endeavor in my kitchen. Their bright, sunny flavor makes them a favored choice at any gathering, and their petite size allows everyone to indulge without feeling too guilty. They embody the essence of what a dessert should be: a small, perfect conclusion to any meal.