Best 2 Mini Lemon Cheesecakes Recipes
Lemon cheesecakes are a delicious and refreshing treat that can be enjoyed by people of all ages. They are perfect for any occasion, from a casual get-together to a formal dinner party. With their creamy and tangy filling and their graham cracker crust, lemon cheesecakes are sure to please everyone. If you are looking for a delicious and easy-to-make lemon cheesecake recipe, you have come to the right place. In this article, we will provide you with a variety of recipes for mini lemon cheesecakes, so you can find the perfect one to suit your needs.
Check out the recipes below so you can choose the best recipe for yourself!
MINI LEMON CHEESECAKES
This makes 6 cheesecakes, I use a 12 cup medium size muffin pan and just use the centre ones.You can add so many variations to this.
Provided by KitchenKelly
Categories Dessert
Time 45m
Yield 6 mini cheesecakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Grease a 6 cup muffin pan (see note).
- In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined.
- measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly.
- bake in preheated oven for 5 minutes, then remove and cool.
- Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy.
- Mix in egg.
- Pour cream cheese mixture into muffin cups to about 3/4 full.
- Bake at 325 for 25 minutes.
- Cool completely in pan before removing. Refrigerate until ready to serve.
MINI LEMON MASCARPONE CHEESECAKES
Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat. Made with Stevia In The Raw®, so they have less sugar and calories than traditional recipes.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.
- In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.
- In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups.
- Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 9.4 g, Cholesterol 83.1 mg, Fat 19.8 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 11.1 g, Sodium 140.7 mg, Sugar 4.8 g
Tips:
- Use a muffin tin: This is the easiest way to make mini cheesecakes, and it ensures that they all cook evenly.
- Chill the cheesecake batter before baking: This will help the cheesecakes set properly.
- Do not overbeat the cheesecake batter: Overbeating can cause the cheesecakes to be dense and crumbly.
- Bake the cheesecakes in a water bath: This will help prevent the cheesecakes from cracking.
- Let the cheesecakes cool completely before serving: This will allow the cheesecakes to set properly.
Conclusion:
Mini lemon cheesecakes are a delicious and easy-to-make dessert that is perfect for any occasion. With a creamy and tangy filling and a graham cracker crust, these cheesecakes are sure to be a hit. With just a few simple tips, you can make perfect mini lemon cheesecakes every time. So what are you waiting for? Give this recipe a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #desserts #easy #cakes #dietary
You'll also love
