Mini Lemon Cheesecakes

Delicate mini cheesecakes with a bright lemon flavor, featuring a crumbly wafer base and velvety citrus filling, finished with lemon curd and fresh raspberries.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 24

Total Time 4 4

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Cheesecake Base

12 pieces vanilla wafer cookies Flat side down in muffin cups.

Cheesecake Filling

16 ounces cream cheese, room temperature Ensure it's softened for easy mixing.
2/3 cup granulated sugar Mix with lemon zest for flavor.
1 large lemon, zest Freshly zested for maximum aroma.
2 large eggs, room temperature Bringing to room temperature avoids lumps.
2 teaspoons pure vanilla extract
1 tablespoon freshly squeezed lemon juice Enhances the lemon flavor.

Toppings

1 cup lemon curd Store-bought or homemade.
1 cup fresh raspberries Optional for garnish.

Method

Preparation

Preheat oven to 325°F (163°C). Line 12 muffin cups with paper baking liners.
In a stand mixer or large bowl, beat cream cheese for about 2 minutes until smooth.
In a medium bowl, combine sugar and lemon zest, mixing with fingertips until moist and fragrant.
Add the lemon sugar mixture to cream cheese and mix until light and fluffy.
Add eggs, vanilla extract, and lemon juice, mixing until smooth.
Place a vanilla wafer in the bottom of each muffin cup, flat side down.
Spoon the cheesecake batter into each cup, filling each 2/3 full.

Baking

Bake in the preheated oven for 22 to 24 minutes, or until the centers are almost set.
Cool in the pan on a wire rack for about 15 minutes.
Refrigerate for at least 4 hours or overnight to set.

Serving

Just before serving, garnish the cheesecakes with lemon curd and fresh raspberries.

Notes

Chill thoroughly for cleaner slices and flavor integration. For longer storage, freeze un-topped cheesecakes. Thaw in the refrigerator before adding toppings.