Mini Lemon Cheesecakes: A Burst of Tangy Indulgence

Looking for a delicious treat that's perfect for any occasion? Try these miniature lemon cheesecakes! They combine the creamy goodness of traditional cheesecake with a zesty lemon twist thanks to the addition of lemon zest and juice. Plus, the buttery crust provides a satisfying crunch with every bite. 

If you're a fan of lemony treats and delectable desserts, you'll definitely enjoy these small lemon cheesecakes. These bite-sized sweets have a buttery crust and a smooth, velvety interior flavored with lemon that is perfect for satisfying your sweet cravings. Whether you're hosting a party, celebrating a special occasion, or simply in the mood for a zesty dessert, this dish will hit the spot. So, let's dive in and start making these delicious small lemon cheesecakes.

How to make mini lemon cheesecakes

Ingredients:

For the crust:

1 cup crushed Digestives biscuits (you can use graham or any biscuit of your choice)

3 tablespoons melted butter

For the Filling:

250g Philadelphia cream cheese

1/2 cup caster sugar

4 eggs

Zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). In a bowl, combine the crushed Digestives biscuits and melted butter, mixing until the crumbs are evenly coated. The crumbs should hold together when pressed between your fingers.

Step 2: Line the Cupcake Tray

Line a cupcake tray with paper liners. Place a spoonful of the crust mixture into each liner, pressing it firmly into the bottom. The crust will act as a delicious base for your mini lemon cheesecakes.

Step 3: Make the Filling

In a mixing bowl, beat the Philadelphia cream cheese until smooth and creamy. Add the caster sugar and continue to beat until well combined.

Next, add the eggs one at a time, beating well after each addition. This will ensure a smooth and airy texture for your cheesecakes.

Now, grate the zest of one lemon into the mixture, making sure to avoid the bitter white pith. Add the lemon juice and vanilla extract, continuing to beat until all the ingredients are thoroughly incorporated.

Step 4: Fill and Bake

Pour the cheesecake filling evenly over the crust in each cupcake liner, filling them about 3/4 of the way. Smooth the tops with the back of a spoon or a spatula for a neat finish.

Place the cupcake tray in the preheated oven and bake for about 15-20 minutes, or until the edges are set and the centers are slightly jiggly. The cheesecakes will firm up as they cool.

Step 5: Chill and Serve

Remove the mini lemon cheesecakes from the oven and let them cool in the cupcake tray for a few minutes. Then, transfer them to a wire rack to cool completely. Once cooled, refrigerate the cheesecakes for at least two hours, allowing them to set and chill.

Before serving, you can garnish each cheesecake with fresh fruit or a dollop of whipped cream for an extra touch of indulgence.

Indulge in these small lemon cheesecakes and experience a burst of zesty flavors that will take you to a world of pure bliss. These bite-sized treats are perfect for sharing with guests at a gathering or enjoying on your own.

To savor the delightful small lemon cheesecakes, gather the necessary ingredients. Impress your guests with a dessert that perfectly mixes tanginess and sweetness into a single delectable bite!