These Mini Lemon Cheesecakes are quick and easy to make and bake in a cupcake or muffin pan. The lemon zest and juice give them a delicious and refreshing flavor!
Add egg and mix just until incorporated. Do not overmix.
1 large egg
Pour 1 tablespoon of cheesecake batter over crust in each liner. Repeat until all filling is used.
Bake cheesecakes for 17 minutes; add 2 to 3 minutes more if needed. The tops of cheesecakes should look set.
Cool cheesecakes at room temperature for 20 minutes or so. Place on a plate and chill in the fridge for 30 minutes or overnight.
Decorate cheesecakes before serving.
Notes
My favorite way to dress up cheesecake and mini cheesecakes is with whipped cream. It’s light and creamy and it complements the dessert really well. I whipped 4 ounces of heavy whipping cream for this recipe. The finishing touch is a piece of a lemon slice.
Make sure to take the cream cheese out of the fridge at least 30 minutes before making this recipe; it should be very soft for the best cheesecake texture.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.