Mini Lemon Cheesecakes with Shortbread Cookie Crust Recipe
These Mini Lemon Cheesecakes are delightful individual-sized desserts featuring a creamy lemon cheesecake filling atop a buttery shortbread cookie crust. Perfect for any occasion, they combine tangy lemon zest and juice with smooth cream cheese for a refreshing and indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Lemon Cheesecake Filling
- 12 ounces softened cream cheese (1 1/2 blocks)
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons sour cream or plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 2 whole eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
Shortbread Cookie Crust
- 1 cup shortbread cookies, finely crushed
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Instructions
- Prepare the crust: Combine the finely crushed shortbread cookies, melted butter, and granulated sugar in a bowl until the mixture resembles wet sand. Press this mixture evenly into the bottom of a mini cheesecake pan or muffin tin lined with paper liners to form the crust layer.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and all-purpose flour, mixing well to combine. Next, mix in the sour cream or Greek yogurt and vanilla extract until the mixture is smooth.
- Add eggs and lemon: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in the lemon zest and fresh lemon juice gently to evenly distribute the flavors throughout the batter.
- Assemble and bake: Pour the lemon cheesecake filling over the prepared cookie crust in each muffin cup, filling nearly to the top. Bake the mini cheesecakes in a preheated oven at 325°F (163°C) for about 20-25 minutes, or until the edges are set but the centers still slightly jiggle.
- Cool and chill: Remove the cheesecakes from the oven and let them cool to room temperature. Then refrigerate for at least 3 hours or overnight to allow the cheesecakes to fully set and develop flavor before serving.
- Serve: Carefully remove the mini cheesecakes from the pan or paper liners and garnish with additional lemon zest or fresh berries as desired. Enjoy this refreshing, creamy dessert that strikes the perfect balance of sweet and tangy.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake the cheesecakes to avoid cracks; they should be slightly jiggly in the center when taken out of the oven.
- Use fresh lemon juice and zest for the best bright lemon flavor.
- You can substitute sour cream with plain Greek yogurt for a tangier taste and added creaminess.
- Chilling the cheesecakes overnight enhances the texture and flavor development.
- For a gluten-free option, use gluten-free shortbread cookies for the crust.
