If you’re a fan of rich, creamy cheesecakes with a bright citrus twist, these Mini Cheesecakes au Citron are a dream come true. They offer the perfect balance of tangy lemon zest, velvety smooth cream cheese, and a buttery graham cracker crust, all in a bite-sized treat.
These mini cheesecakes are easy to make, beautifully elegant, and ideal for any occasion—whether it’s a dinner party, afternoon tea, or a simple weekday indulgence. Plus, their individual portions make them perfect for serving at gatherings without the hassle of slicing a whole cake.
Why You’ll Love This Recipe
✔ Perfectly Balanced Flavor – The richness of the cheesecake pairs beautifully with fresh lemon zest.
✔ Easy & Elegant – Simple ingredients, minimal effort, maximum flavor.
✔ Make-Ahead Friendly – These cheesecakes set beautifully in the fridge, making them perfect for advance preparation.
✔ No Need for a Water Bath – Hassle-free baking with perfect results every time.
Ingredients (Makes 12 Mini Cheesecakes)
For the Crust:
- Graham cracker crumbs – 150g (1 ½ cups)
- Unsalted butter (melted) – 60g (¼ cup)
- Granulated sugar – 2 tbsp
For the Lemon Cheesecake Filling:
- Cream cheese (room temperature) – 450g (16 oz)
- Granulated sugar – 100g (½ cup)
- Large eggs – 2
- Lemon juice (freshly squeezed) – 60ml (¼ cup)
- Lemon zest – 1 tbsp
- Vanilla extract – 1 tsp
- Heavy cream – 60ml (¼ cup)
For the Lemon Topping (Optional but Recommended!):
- Lemon curd – 120ml (½ cup)
- Whipped cream – For garnish
- Fresh lemon slices or zest – For decoration
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 160°C (325°F). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Divide the mixture evenly between the muffin cups, pressing it down firmly with the back of a spoon or a small glass.
- Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing on low speed until just combined.
- Stir in the lemon juice, lemon zest, vanilla extract, and heavy cream, mixing until fully incorporated.
- Divide the cheesecake batter evenly among the muffin cups, filling them almost to the top.
Step 3: Bake the Mini Cheesecakes
- Bake for 18-20 minutes, or until the centers are just set but still have a slight jiggle.
- Turn off the oven, crack the door open slightly, and let the cheesecakes cool inside for 5 minutes.
- Remove from the oven and let them cool completely at room temperature, then refrigerate for at least 2 hours (or overnight for best results).
Step 4: Add the Lemon Topping
- Once the cheesecakes are fully chilled, spoon a thin layer of lemon curd on top of each one.
- Garnish with whipped cream and fresh lemon slices or zest for an elegant finish.
Nutritional Information (Per Cheesecake)
- Calories: 220 kcal
- Carbohydrates: 18g
- Protein: 3g
- Fat: 15g
- Sugar: 12g
(Values may vary based on toppings and portion sizes.)
Tips & Tricks for the Best Mini Cheesecakes
🍋 Use Fresh Lemon Juice – Bottled juice doesn’t have the same bright, zesty flavor.
🧈 Don’t Overmix the Batter – Mix just until combined to avoid incorporating too much air, which can lead to cracks.
🌡 Chill for the Best Texture – These cheesecakes taste even better after a full night in the fridge!
🥄 Make Them Extra Fancy – Drizzle with white chocolate or top with fresh berries for an elegant touch.
Storage & Make-Ahead Tips
🧊 Store: Keep mini cheesecakes refrigerated in an airtight container for up to 4 days.
❄️ Freeze: Freeze them without the topping for up to 2 months. Thaw overnight in the fridge before serving.
Serving Ideas
🍓 Berry Bliss – Serve with fresh raspberries, blueberries, or strawberries.
🍫 Chocolate Lovers’ Twist – Drizzle with melted white or dark chocolate.
☕ Perfect with Coffee – These mini cheesecakes are amazing with espresso, cappuccino, or tea.
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