Best Miniature Lemon Cheesecake Recipes

MINI LEMON CHEESECAKE TARTS

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

MINI LEMON CHEESECAKES

Steps:

• Preheat oven to 350° and add cupcake liners to muffin pan, or with a non-stick cooking spray.

MINI LEMON CHEESECAKES

Steps:

• Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. If using a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
• Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.
• Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.
• Evenly distribute the cheesecake filling between 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.
• Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, remove them from the pan. Top with whipped cream and fresh berries if desired, serve, and enjoy!

MINI LEMON MASCARPONE CHEESECAKES

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.

MINIATURE LEMON CHEESECAKE

Steps:

• In a large bowl, combine the graham cracker crumbs, butter and sugar. Press onto the bottom and all the way up the sides of a greased 6-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool completely on a wire rack. Set aside., In a large bowl, beat cream cheese until fluffy. Beat in the sweetened condensed milk and lemon juice until blended. Fold in sour cream and whipped cream. Pour into crust (pan will be full). Refrigerate overnight., Carefully run a knife around the edge of pan to loosen. Garnish with strawberries if desired. Refrigerate leftovers.

MINI LEMON CHEESECAKES

Steps:

• Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
• Heat up your butter until it is melted (either on the hob or in the microwave).
• Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
• Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
• Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!

MINI LEMON CHEESECAKES

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.