Mini Lemon Cheesecakes
Serves 12
40 mins prep
20 mins cook
180 mins chill
60 mins total
These mini lemon cheesecakes are creamy, zesty, and tangy. They're topped with lemon curd, dollops of whipped cream, and have a crunchy gingersnap crust. They're made in a muffin tin and are the perfect individual sized mini cheesecakes! Mini lemon cheesecakes are really easy to put together and bake - no fussy waterbaths required.
Crust
Cheesecake Filling
Toppings
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Crust
Preheat the oven to 320°F (160°C). Line a 12 hole muffin tin with muffin liners. Crush the gingersnap cookies with a rolling pin or in a food processor.
Combine crust ingredients - crushed gingersnap cookies, melted butter, and granulated sugar. Use a tablespoon to divide the crust mixture between the lined muffin tin cavities. I added one heaping tablespoon into each spot. Press the crust mixture well into each muffin tin. Pack it in tightly using the bottom of a small glass.
⅕ cup gingersnap cookies⅕ cup butter⅕ tablespoon granulated sugarBake the crusts in the preheated oven for 8 minutes. Remove from the oven and let cool while you work on the cheesecake filling. Don't turn the oven off.
Cheesecake Filling
Zest the lemon into a large bowl or stand mixer. Add sugar and rub the mixture together with your fingers or an electric mixer until fragrant and moistened.
⅕ cup granulated sugar⅕ lemonAdd softened cream cheese and blend just until smooth and creamy. Scrape down the bowl frequently to prevent a lumpy batter.
2 ⅔ oz cream cheeseAdd one egg and mix just until incorporated. Add the second egg and mix just until incorporated too. Scrape down the bowl and mix briefly again.
⅓ large eggsAdd lemon juice, vanilla extract, and salt into the cheesecake batter. Mix to incorporate.
⅕ cup lemon juice⅕ teaspoon pure vanilla extract⅕ teaspoon sea saltDivide the batter between the baked crusts. Bake the cheesecakes in the preheated oven for 16 minutes. The tops should be puffed and not shiny, the edges set, and the middles jiggly. Turn the oven off and prop the oven door open slightly. Leave the cheesecakes in the oven for 10 minutes. Then, remove the cheesecakes from the oven and let cool completely inside the muffin tins.
Once at room temperature, remove the cheesecakes from the muffin tins. Refrigerate for at least 2-3 hours (or overnight) to allow the cheesecakes to set and for the flavors to develop. The cheesecakes can be made and baked the day before to give them enough time to chill and set.
Toppings
Place a large dollop of lemon curd onto each chilled cheesecake. Spread it to the edges and set the cheesecakes aside while you make the whipped cream.
lemon curdPlace a bowl for mixing the cream into the freezer for 5 minutes to cool down. This will help you whip the cream to stiff peaks.
Pour the cream into the chilled bowl. Add sugar and vanilla to the cream. Using a whisk attachment, beat the cream until it reaches stiff peaks and holds its shape well. Don’t overmix it or it will be grainy.
⅕ cup heavy whipping cream⅕ teaspoon granulated sugar⅕ teaspoon pure vanilla extractTransfer the whipped cream into a piping bag with an open star piping tip. Alternatively, you can use a disposable bag with the tip cut off.
Pipe a large dollop of whipped cream onto each mini lemon cheesecake. Serve and enjoy!
