Description
Delightful individual lemon cheesecakes with a cookie crust and creamy lemon topping.
Ingredients
Scale
- Cookie Crust
- 1½ cups crushed vanilla sandwich cookies or shortbread cookies
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- Lemon Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Lemon Cream Topping
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons lemon curd
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- Garnish
- 12 small vanilla sandwich cookies or shortbread cookies
- Extra lemon zest, optional
Instructions
- Preheat the oven to 325°F. Line a 12-cup muffin pan with white paper liners.
- In a medium bowl, combine the crushed cookies, granulated sugar, and melted butter.
- Divide the crust mixture evenly among the muffin cups and press it firmly into the bottoms.
- Bake the crusts for 5 minutes, then remove the pan from the oven and let them cool slightly.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Mix in the sour cream, lemon juice, lemon zest, vanilla extract, and flour.
- Add the eggs one at a time, mixing on low speed just until combined.
- Divide the cheesecake filling evenly among the prepared crusts.
- Bake for 18–22 minutes, or until the centers are nearly set with a slight jiggle.
- Let the cheesecakes cool in the pan for 30 minutes.
- Refrigerate for at least 3 hours, or until completely chilled.
- To make the lemon cream topping, beat the cream cheese, powdered sugar, lemon curd, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon cream cheese mixture.
- Pipe a swirl of lemon cream onto each chilled cheesecake.
- Garnish each mini cheesecake with one small vanilla cookie and extra lemon zest, if desired.
- Keep refrigerated until ready to serve.
Notes
- Use room temperature cream cheese for a smoother filling.
- Do not overmix the eggs to avoid cracks.
- Chilling the cheesecakes ensures a firm texture.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Mini Lemon Cheesecakes, Cookie Crust Cheesecake, Individual Lemon Desserts, Easy Party Dessert, Summer Cheesecake Recipe, Mini Cheesecake Cups