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Mini lemon cheesecakes have emerged as a crowd-favorite dessert, beloved for their vibrant flavor and creamy texture. These delightful little treats are not only visually appealing but also offer a refreshing burst of citrus that can brighten any occasion. Whether it’s a summer barbecue, a holiday gathering, or simply a cozy family dinner, the zesty flavor of lemon combined with the rich creaminess of cheesecake will tantalize your taste buds and leave your guests asking for seconds.

Mini Lemon Cheesecakes

Indulge in the delightful taste of zesty mini lemon cheesecakes that bring a refreshing twist to any gathering. With their creamy texture and vibrant citrus flavor, these bite-sized treats are sure to impress. This easy-to-follow recipe is perfect for both novice and experienced bakers, requiring just a few common ingredients. Ideal for parties or casual family dinners, these mini cheesecakes make for a sweet and elegant dessert that your guests will love!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

Zest of 2 lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

A pinch of salt

For the topping:

Whipped cream (optional)

Lemon slices or zest for garnish (optional)

Instructions
 

Preheat Your Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    Prepare the Crust:

      - In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.

        - Stir until the mixture resembles wet sand.

          - Evenly distribute the crust mixture into the bottom of each cupcake liner, pressing it firmly down with the back of a spoon. Bake for 5-7 minutes, then remove from the oven and let cool while preparing the filling.

            Make the Cheesecake Filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.

                - Gradually add the sugar, continuing to beat until well combined.

                  - Add the eggs one at a time, mixing well after each addition.

                    - Incorporate the lemon zest, lemon juice, vanilla extract, and a pinch of salt, mixing until everything is smooth and blended.

                      Fill the Crusts:

                        - Pour the cheesecake filling evenly over the cooled crusts, filling each liner about 2/3 full to allow for rising.

                          Bake:

                            - Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the edges are set and the centers have a slight jiggle.

                              - Turn off the oven and leave the cheesecakes inside for about 1 hour to cool gradually (this prevents cracking).

                                Chill:

                                  - Once cooled, remove the cheesecakes from the oven and allow them to cool to room temperature.

                                    - Refrigerate for at least 4 hours, preferably overnight, before serving.

                                      Serve:

                                        - Top each mini cheesecake with a dollop of whipped cream and a slice of lemon or a sprinkle of lemon zest for extra flair before serving.

                                          Prep Time, Total Time, Servings: 20 min | 5 hours (includes chilling) | 12 servings