Mini Lemon Cheesecakes #Christmas #cakes #Dessert

Those Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a easy and creamy lemon cheesecake filling.  top them with some sparkling whipped cream and berries for an easy dessert each person will love!

I assume it’s secure to say that the mini cheesecake obsession remains going strong!  It began with these cute mini oreo cheesecakes, which so a lot of you cherished.  given that summer time is nearly right here and the simplest element i can reflect onconsideration on is lemon desserts, I determined to make a mini lemon cheesecake model to proportion with you.

I am getting questions about whether or not the mini cheesecakes look desirable in a muffin pan with the liners, so I’ve blanketed a photograph of what they appear to be whilst baked in a muffin pan.  They do have some grooves from the cupcake liners, but they still look pretty and taste scrumptious!

Mini Lemon Cheesecakes

these Mini Lemon Cheesecakes function an clean selfmade graham cracker crust crowned with a easy and creamy lemon cheesecake filling.

 Course Dessert

 Cuisine American

 Keyword mini lemon cheesecakes

 Prep Time 4 hours 30 minutes

 Cook Time 20 minutes

 Total Time 4 hours 50 minutes

 Yields 12 mini cheesecakes

INGREDIENTS:

For the crust:

• 3 tablespoons (45 grams) butter, melted
• 2 tablespoons (25 grams) granulated sugar
• 6 full-sheets (90 grams) graham crackers (or 3/4 cup graham cracker crumbs)

For the lemon cheesecake filling:

• 12 ounces brick-style cream cheese softened to room temperature
• 3 tablespoons (45 ml) fresh lemon juice
• 1/2 cup (100 grams) granulated sugar
• Zest of one lemon
• 1 teaspoon pure vanilla extract
• 1 large egg 
• 1 large egg yolk

INSTRUCTIONS:

To make the rust:

1. Preheat oven to 325°F. Spray each cavity of a 12-depend mini cheesecake pan nicely with nonstick cooking spray and set aside. If using a normal 12-remember muffin pan, I recommend lining each cavity with cupcake liners for less complicated removal.
2. Add the graham crackers to a blender or meals processor and process until you've got best crumbs. Scoop the crumbs right into a mixing bowl, upload the melted butter and sugar, and mix till the whole lot is properly combined. calmly distribute the mixture between all 12 cavities within the mini cheesecake pan, making sure to press every one down firmly into one even layer. Bake at 325°F for 5 minutes, dispose of from the oven, and set apart to chill. preserve oven temperature at 325°F.

To make the cheesecake filling:

1. Inside the bowl of a stand mixer equipped with the paddle attachment, or in a massive blending bowl the use of an electric mixer, beat the cream cheese till easy. upload within the granulated sugar and mix till properly mixed. upload the lemon juice, lemon zest, and vanilla extract till nicely blended. Scrape down the perimeters of the bowl if wanted, then blend in the egg and egg yolk on low pace till just mixed.
2. Calmly distribute the cheesecake filling among all 12 cavities of the mini cheesecake pan (or muffin pan) and return to the oven. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
3. Get rid of from the oven and permit to chill at room temperature for as a minimum 1 hour. cowl tightly with plastic wrap and transfer to the refrigerator to relax for at least three-4 hours or overnight. once the cheesecakes are chilled, get rid of them from the pan. pinnacle with whipped cream and sparkling berries if favored, serve, and revel in!