Description
Mini Lemon Cheesecake Bites are delightful, bite-sized treats featuring a buttery graham cracker crust topped with a smooth, creamy lemon-infused cheesecake filling. Perfectly balanced with fresh lemon juice and zest, these cheesecake bites are ideal for parties, snacks, or a light dessert, offering a refreshing twist on classic cheesecake in a convenient mini muffin form.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- Zest of 1 lemon
For the Topping (Optional):
- Whipped cream
- Lemon zest for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a mini muffin tin with paper liners to prepare the baking pan.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir the mixture until it resembles wet sand, indicating that it is well combined for forming the crust.
- Fill the Muffin Tin with Crust: Spoon about one tablespoon of the crust mixture into each paper-lined muffin cup. Press down firmly to create an even and compact base for the cheesecake filling.
- Bake the Crust: Place the muffin tin in the preheated oven and bake the crusts for 5-7 minutes until they are lightly golden. Remove from the oven and allow to cool slightly before adding the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and continue mixing until fully incorporated.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to ensure a smooth texture. Stir in the vanilla extract, fresh lemon juice, and lemon zest until the filling is well combined and flavorful.
- Fill Muffin Tins with Filling: Pour the prepared cheesecake filling over the cooled crust in each muffin cup, filling about three-quarters full to allow for slight rising during baking.
- Bake the Cheesecakes: Return the muffin tin to the oven and bake for 15-18 minutes. The edges should be set while the centers remain slightly jiggly, indicating perfect doneness.
- Cool the Cheesecake Bites: Remove the tin from the oven and let the cheesecake bites cool at room temperature for about 10 minutes. This prevents cracking and helps them set before chilling.
- Chill: Transfer the cheesecake bites to the refrigerator and chill for at least 2 hours to firm up and enhance flavor.
- Serve: Once chilled, carefully remove the bites from the muffin tin and peel off the liners. Optionally, top each bite with whipped cream and garnish with lemon zest for an added touch of elegance and flavor.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Do not overbake the mini cheesecakes; the center should still be slightly jiggly when removed from the oven.
- Chilling time is important for firm texture and flavor development, so do not skip or shorten the refrigeration step.
- You can prepare these bites a day in advance and keep them refrigerated until serving.
- Use fresh lemon juice and zest for the best lemon flavor and brightness.
