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Lemon Cheesecake Bites Recipe

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Delight in these Mini Lemon Cheesecakes featuring a buttery graham cracker crust, a creamy lemon-infused filling, and topped with tangy lemon curd, whipped cream, fresh lemon slices, and a sprinkle of poppy seeds. Perfectly portioned for individual servings, these cheesecakes are a refreshing and elegant dessert for any occasion.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter

Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Toppings

  • 1/2 cup lemon curd
  • Whipped cream for topping
  • Lemon slices for garnish
  • Poppy seeds for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners to prepare for baking the mini cheesecakes.
  2. Prepare Crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of each muffin liner, forming the crust base, then set aside.
  3. Make Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, eggs, vanilla extract, lemon juice, and lemon zest, mixing until the filling is fully blended and silky.
  4. Assemble Cheesecakes: Evenly distribute the cream cheese filling over the prepared crusts in the muffin tin, smoothing the tops with a spatula for an even surface.
  5. Bake: Bake the cheesecakes for 16–18 minutes until the centers are slightly jiggly but set. This ensures a creamy texture without overbaking. Once done, allow them to cool completely in the muffin tin.
  6. Chill: Refrigerate the mini cheesecakes for at least 4 hours or preferably overnight to allow them to firm up and develop the best flavor and texture.
  7. Add Toppings and Serve: Before serving, top each cheesecake with a spoonful of lemon curd, a dollop of whipped cream, a fresh lemon slice, and a sprinkle of poppy seeds for extra flavor and decorative appeal.

Notes

  • For best results, use room temperature cream cheese to ensure a smooth filling without lumps.
  • Allow the cheesecakes to chill adequately; rushing this step can cause them to be too soft.
  • Graham cracker crust can be substituted with digestive biscuits if desired.
  • Lemon curd can be homemade or store-bought depending on convenience.
  • Ensure not to overbake to keep the cheesecakes creamy and prevent cracking.

Find it online: https://mealsbykate.com/lemon-cheesecake-bites-recipe/