Best Mini Lemon Cheesecakes With Graham Cracker Crust Recipes
MINI LEMON CHEESECAKES
These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling.
Provided by Danielle
Categories Dessert
Time 4h50m
Number Of Ingredients 10
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 CHEESECAKES
Steps:
- Preheat oven to 350° and add cupcake liners to muffin pan, or with a non-stick cooking spray.
MINI CHEESECAKES III
This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids.
Provided by BRAT87
Categories Desserts Cakes Holiday Cake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
- Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
- Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
Nutrition Facts : Calories 219 calories, Carbohydrate 15.2 g, Cholesterol 72.1 mg, Fat 16.1 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 8.8 g, Sodium 171.1 mg, Sugar 12.1 g
MINI LEMON CHEESECAKES WITH GRAHAM CRACKER CRUST
This recipe is slightly different from other mini cheesecake recipes in that it calls for lemon juice, so they taste great even without toppings. Or, for a quick and easy way to create a variety of colors and flavors, just top them with store-bought fruit preserves.
Provided by Chickermunker
Categories Cheesecake
Time 50m
Yield 1 Dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs, margarine and 1 tablespoon sugar.
- Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of 12 paper-lined muffin cups.
- Bake at 325 degrees for 5 minutes.
- Combine cream cheese, 1/4 cup sugar, juice, rind and vanilla; mix at medium speed with an electric mixer until well blended.
- Blend in egg; pour over crusts, filling muffin cups 3/4 full.
- Bake at 325 degrees for 25 minutes.
- Cool before removing from pan.
- Chill in refrigerator until ready to serve.
- To serve, gently remove paper; top with preserves (optional).
- To Make Ahead: Wrap chilled cheesecakes individually in saran wrap, then place them in a ziploc bag and freeze. When ready to serve, gently remove paper; let stand at room temperature for 40 minutes; top with preserves (optional).
Nutrition Facts : Calories 109.6, Fat 8.1, SaturatedFat 4, Cholesterol 36.3, Sodium 89, Carbohydrate 7.9, Fiber 0.1, Sugar 6.6, Protein 1.8
MINI LEMON CHEESECAKES
This makes 6 cheesecakes, I use a 12 cup medium size muffin pan and just use the centre ones.You can add so many variations to this.
Provided by KitchenKelly
Categories Dessert
Time 45m
Yield 6 mini cheesecakes, 6 serving(s)
Number Of Ingredients 9
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.
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