Divide the cheesecake batter evenly among the muffin cups, filling them just to the top. Mix in the sour cream, mixing just until combined. Mix the lemon juice and zest into the cream cheese mixture. Add the egg and egg yolk, and mix well.Īdd the remaining ingredients. With an electric mixer on medium speed, beat the cream cheese and sugar in a medium bowl until thoroughly combined and smooth. A small glass like a shot glass will work, too. If you have a tart tamper, it works wonderfully well for this. Press the crust firmly into the bottom and partially up the sides of the cups. Divide the mixture evenly among the muffin cups, using about a tablespoon of crust mixture in each cup. Mix the graham cracker crumbs and melted butter until thoroughly mixed.įorm the crusts. Line or grease 24 mini muffin pan cups.Ĭombine the ingredients. And with a quick prep time, you’ll have them baking in short order! To make the crust: No springform pan needed for these cheesecakes! A mini muffin tin will do the trick to make these tiny treats. If you can’t find unwaxed lemons or aren’t sure if yours are waxed, you can scrub the lemons to try to remove as much of the wax as possible before zesting. Because you’ll be using the zest of the lemons, look for unwaxed lemons. Look for fragrant lemons with thin skins. If you prefer and have access to Meyer lemons, those will work, too, and give you a milder, sweeter flavor. These are usually Eureka or Lisbon lemons. Otherwise, dollop it on top and add any other toppings you like.įor these cheesecakes, you can use standard lemons you’ll find at your grocery store. Whipped cream – Add this on top of lemon curd if using.Lemon curd – Spoon about a teaspoon of lemon curd on top of each cheesecake.But there are so many other tasty options for topping these mini cheesecakes! The cheesecakes pictured here are topped with a bit of lemon curd, whipped cream, and a pinch of lemon zest. For best results, use full-fat sour cream. Sour cream – Let this come to room temperature before mixing.Count on needing one or two medium lemons, especially if you’re using lemon zest for garnish, too. Lemons – You’ll need both lemon juice and lemon zest for these cheesecakes.Eggs – You’ll need a whole egg and an egg yolk.I recommend full-fat cream cheese that comes in a block, not the whipped kind. Cream cheese – Bring the cream cheese to room temperature so it will mix smoothly.Or how about a crisp lemon cookie for even more lemon flavor? Vanilla wafers and gingersnaps are a great choice. Graham cracker crumbs – If you prefer, you can use a different type of cookie for the crust.For more mini cheesecake recipes, try these Brownie Bottom Mini Cheesecakes and Mini Cinnamon Crumb Cheesecakes! If you share my love of tiny treats, then you just can’t get enough of little two-bite cheesecakes. Just set them on a pretty plate or cake stand, and everyone can grab their own! Mini Lemon Cheesecakes are a great choice for entertaining, as they’re made in advance and don’t require any slicing and serving. I like to add lemon curd and whipped cream, but the possibilities are endless! And the smooth, creamy texture is fantastic!įrom there, you can serve them as they are or add some toppings. The tartness of the lemon serves to balance the sweetness of the cheesecake. It all starts with a simple graham cracker crust, followed by an easy lemon cheesecake filling. Add rich, creamy cheesecake to that mix, and I am so there! These lemon cheesecake bites combine my love of lemon with my obsession with mini desserts. Whatever the reason, these Mini Lemon Cheesecakes are sure to be a hit with your friends and family. Maybe it’s the fact that they’re cute and miniature, or that you can eat more than one without feeling too guilty. There’s something about mini desserts that just makes them irresistible.
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