Easy Mini Lemon Cheesecake:

These: Mini lemon cheesecakes They are made quickly, easily and baked in a cake or muffin pan. The taste of lemon և juice gives them a delicious: refreshing taste.

Mini lemon cheesecakes

Lemon desserts are bright, refreshing and delicious. Exactly what I want right now. Make it with a mini egg և they are instantly cute. Cheesecakes with this mini lemon are very easy to make with just a few simple ingredients. The crust is firm, crunchy, and the filling is perfectly creamy, thick and sweet. Bonus points, you can make cheesecakes up to 2 days in advance.

Perfect little treats for spring or summer parties, brides, birthday parties, and any gathering you can think of. Mini cheesecakes will definitely be a hit.

Ingredients:

  • cream cheese
  • lemon
  • sugar
  • vanilla extract
  • sour cream
  • widespread flour
  • eggs
  • grahem cracker
  • butter:

Mini Lemon Cheese Ingredients 1 Easy Mini Lemon Cheesecake

How to make mini lemon cheesecakes?

  • Start preparing the crust. Put the Graham crackers in a food processor with sugar. The process is good!
  • Add melted butter զ beat several times.

Mini Lemon Cheesecakes Step 1 և 2 Easy Mini Lemon Cheesecakes

  • Mix the cream cheese in a mixing bowl.
  • Add vanilla, sugar, lemon flavor իտ lemon juice. Mix well.

Mini Lemon Cheesecakes Step 3 և 4 Easy Mini Lemon Cheesecakes

  • Add flour and sour cream և mix.
  • Add egg, mix until combined. Mix too much.

Mini Lemon Cheesecakes Step 5 և 6 Easy Mini Lemon Cheesecakes

  • Divide the graham cracker crust mixture into 12 cupcake partitions in a cake pan. Bake for 5 minutes.
  • Pour the filling on the crust. Bake the cheesecakes for 18 minutes.
  • Cool the cheesecakes at room temperature, then freeze in the refrigerator.
  • Garnish the cheesecakes with whipped cream and lemon slices.

Mini Lemon Cheesecakes Step 7 և 8 Easy Mini Lemon Cheesecakes

How long to bake mini cheesecakes?

Mini cheesecakes bake really fast. For the best creamy, smooth texture, make sure you do not overcook them. I set my timer to 17 minutes, then added another minute. Each oven is different, so start with 17 minutes, then add more if needed.

Do I have to use cupcake liners to make a mini cheesecake?

I always use parchment paper towels when making mini cheesecakes. They provide easy removal from the pan, practically no cleaning left. Also, you need to freeze the cheesecakes և this is easier to do if you can put them on a plate and then put the whole cake in the fridge.

If you want to use beautifully printed partitions, keep in mind that many of them will stick to your muffins, muffins or mini cheesecakes. You can double the line by first placing the printed lining and then adding it on parchment paper. That way the cheesecakes will not stick,: you can still look beautiful.

Mini Lemon Cheesecakes 2 Easy Mini Lemon Cheesecakes

How to decorate cheesecakes with mini lemon?

Cheesecake իմ My favorite egg to make mini cheesecakes is whipped cream. It’s light և creamy և it goes really well with desserts. The final touch is a slice of lemon. That’s all you need.

You can also use lemon curd, yellow spray, white chocolate toffee, etc.

The best tips.

  • cream cheeseBe sure to remove the cream cheese from the refrigerator at least 30 minutes before making this recipe; it should be very soft for the best texture of the cheesecake.
  • lemonYou need 1 fresh lemon for peel juice (you only need juice from 1/2 of a lemon);
  • eggsFor best results, make sure the egg is at room temperature before mixing. this should be the last ingredient to be added to the cheesecake mix;
  • graham cracker crustI like to bake the crust for 5 minutes first so that it does not crumble;
  • To divide the Graham cracker mixture evenly into 12 partitions, add 1 teaspoon to each lining; repeat until the whole mixture is used;
  • to: Divide the cheesecake dough in evenly 12 layers, pour 1 tablespoon into each layer, then do the second round.

Mini Lemon Cheesecakes 1 Easy Mini Lemon Cheesecakes

More dessert recipes.

For more dessert recipes, feel free to browse our Dessert category:.

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Mini Lemon Cheesecakes 3 500x500 Easy Mini Lemon Cheesecakes

Easy mini lemon cheesecakes

Cheesecakes with this mini lemon are quick, easy to bake in a cake or muffin pan. The taste of lemon և juice gives them a delicious: refreshing taste.

Preparation time: 15: minute

Cooking time: 22: minute

Total time: 37: minute

Course: dessert

Kitchen American:

Services 12: service:

Calories: 169: kcal

Ingredients

for the subsoil.

  • 1: cup graham crackers
  • 2: tablespoons unsalted butter
  • 2: tablespoons sugar

for stuffing.

  • 8: ounces cream cheese softened
  • 1: lemon
  • ½: cup sugar
  • ¾: tea spoon pure vanilla extract
  • 2: tablespoons sour cream
  • 2: tablespoons widespread flour
  • 1: big eggs

Instructions:

  • Preheat oven to և 325 ° F.

  • Line the cupcake template with inserts. I recommend to avoid parchment paper.

  • Put graham crackers և sugar in a small food processor. The process is good!

  • Melt the butter և pour over the cracker crumbs. Pulse until it mixes.

  • Divide the peel mixture into 12 pads of one teaspoon of the mixture. Repeat until all are used.

  • Bake the crust for 5 minutes.

  • Peel a squash, grate it and squeeze the juice. Cut it in half և only half the juice. Cut the other half to form layers.

  • In a large mixing bowl, mix the cream cheese with the electric hand mixer for 20 seconds.

  • Add sugar, lemon juice, lemon zest անի vanillin. Mix well until creamy.

  • Add sour cream and flour նել mix well.

  • Add egg, mix until combined. Mix too much.

  • Pour 1 tablespoon of cheesecake dough on each layer. Repeat until all the stuffing is used up.

  • Bake cheesecakes for 17 minutes; If necessary, add 2 to 3 minutes. The tops of the cheesecakes should look tight.

  • Cool the cheesecakes at room temperature for about 20 minutes. Place on a plate and refrigerate for 30 minutes or overnight.

  • Decorate the cheesecakes before serving.

Notes

  • Cheesecake իմ My favorite egg to make mini cheesecakes is whipped cream. It’s light և creamy և it goes really well with desserts. For this recipe, I whipped 4 ounces of whipped cream. The final touch is a slice of lemon.
  • Be sure to remove the cream cheese from the refrigerator at least 30 minutes before making this recipe; it should be very soft for the best texture of the cheesecake.
  • Please note that nutritional value may vary depending on the product you are using. The information provided is an assessment. Always use a calorie counter that you are familiar with.

Nutrition

Calories: 169:kcal |: Carbohydrates. 19:is: |: Proteins: 2:is: |: Fat: 10:is: |: Saturated fats. 5:is: |: Polyunsaturated fats. 1:is: |: Mono unsaturated fats. 3:is: |: Trans fats. 1:is: |: Cholesterol: 39:mg: |: Sodium. 112:mg: |: Potassium. 60:mg: |: Fiber: 1:is: |: Sugar: 13:is: |: Vitamin A: 346:IU: |: Vitamin C: 5:mg: |: Calcium. 31:mg: |: Iron: 1:mg:

Keyword: mini lemon cheesecakes


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