Mini Lemon Cheesecakes with Lemon Custard are a lemony, springtime delight. This cheesecake recipe is so easy, bakers with any level of baking expertise will master it! The light, tangy and sweet flavor of these creamy little cakes will impress!
This post may contain affiliate links. By clicking on one of these links, I may earn a small commission at no additional cost to you. For additional information, please view the site Disclaimers here.
Lemon and cheesecake is a perfect union! Like peanut butter and chocolate or strawberries and shortcake…they are made to be together! These mini lemon cheesecakes are bursting with fruity, lemony flavor!
A perfect spring or summer dessert and the lemon custard sauce elevates the lemon flavor. I love to make these sweet little cakes for Easter…but they are honestly amazing anytime!
Even if you have never made cheesecake, this recipe is so easy to make and my helpful tips make this fail-proof!
Perfect Cheesecake…Every Time!
Cheesecake is easy than you think to make! It is all in the technique. These helpful hints will ensure you have perfect results! Baking is my happy place and if you are not too worried about making mistakes, you can enjoy the baking as much as the eating!
Have the right equipment: Nothing makes baking easier than having the right baking equipment. This recipe is so easy to prepare, you should already have everything you need already in your kitchen. Two strong recommendations are buy cute spring flower cupcake liners! So festive for Easter or just to celebrate the arrival of spring! Second, invest in a good zester. Nothing will make preparing citrus recipes easier. I love this microplane zester…super quick and easy to zest lemons in just minutes.
Room Temperature: The key to smooth, creamy cheesecake is having all the ingredients at room temperature prior to mixing. Get the cream cheese, eggs, and sour cream out at least an hour before you plan to start baking. Whip the cream cheese well, until it is creamy and smooth. Cutting corners here is certain to result in lumpy cheesecake.
Overmixing: Be cautious not to overmix, which can cause too many air bubbles in the surface of the cheesecake or cracking. After adding the eggs, scrape the bowl between each addition of an ingredient but then just mix until combined.
Love these Mini Lemon Cheesecakes with Lemon Custard? Check out my recipe for Biscoff Cookie Butter Cheesecake!
Secret Trick: Slopping batter on the cupcake liners makes a mess you don’t want to deal with. A simple trick is to pour the batter into a pitcher and then carefully pour into each individual liner for perfect little cheesecakes!
Mini Lemon Cheesecake
Ingredients
- 1 Cup Vanilla Wafer Cookies Finely Ground
- 4 TBSP Butter Melted
- 2 8 oz. Packages of Cream Cheese Room Temperature
- ¾ Cup Granulated Sugar
- 2 Eggs Room Temperature
- ¼ Cup Sour Cream Room Temperature
- 1 TSP Vanilla Extract
- 1½ TBSP Lemon Zest
- 2 TBSP Lemon Juice
Instructions
- Preheat oven to 325°F. Prepare a 12 muffin tin with liners and set aside.
- Zest two lemons. Squeeze juice from one of the lemons. Set aside separately.
- Finely grind the vanilla wafer cookies and melt butter. Combine and stir until crumb is moistened.
- In a stand mixer, whip cream cheese at medium high speed until smooth and creamy.
- While cream cheese whips, add a tablespoon of the crumb mixture to each prepared liner and press down to cover the base with crust.
- Scrape down sides of the mixing bowl. Add the sugar to cream cheese and mix on medium speed for about 3 minutes until well combined.
- Scrape down sides of the mixing bowl and add eggs one at a time, mixing until just incorporated.
- Add in the vanilla extract and sour cream. Mix and scrape down sides of the mixing bowl.
- Add in the lemon zest and lemon juice and mix on low speed until incorporated.
- Pour cheesecake batter into a small pitcher. Use pitcher to evenly pour cheesecake batter into each prepared liner until about ⅘ full. Gently bang pan onto the counter to help air bubbles escape.
- Bake in the oven at 325°F for 20-22 minutes until the edges are set and the centers still jiggle. Allow to cool at room temperature for at least an hour.
- Chill overnight or for at least 3 hours prior to serving.
Lemon Custard is the secret to taking the lemon flavor over the top! The cheesecakes are so creamy and lemony, but I strongly advise against skipping the lemon custard. Like a lemon curd, it is bursting with intense flavor that is perfectly sweet tart and packs a tangy zing!
Custard can be a bit intimidating if you have never made it before, but it is easy if you follow these easy instructions. Prior to cooking, whisk the egg yolks long enough to lighten in color and are frothy. The biggest risk is to heat it too hot, too quickly, causing the eggs to curdle. Use a double boiler, or just a heat safe bowl on top of simmering water and whisk constantly! Don’t allow the mixture to boil as this will cause lumps of cooked egg in the finished sauce and an eggy flavor. Once the sauce thickens, use a spatula to continue stirring the mixture as it cooks.
Ten to twelve minutes is a safe bet to cook to perfection. To test for doneness, dip a wooden spoon into the custard and then draw a line through. If the track in the custard stays and does not run back together, the custard sauce is perfect!
For this Mini Lemon Cheesecake recipe, I allow the custard sauce to cool completely and then refrigerate prior to topping the cheesecakes. Use a piping bag to top the mini cheesecakes with a teaspoon and a half of custard onto the tops. They look like little eggs once finished. Sprinkle with a pinch of lemon zest.
Lemon Custard Sauce
Ingredients
- 3 Egg Yolks
- 1 Cup Granulated Sugar
- ½ Cup Lemon Juice Freshly Squeezed
- 1 TBSP Lemon Zest
- 2 TBSP Butter
Instructions
- In a heat safe bowl, whisk egg yolks until light and frothy, about 3 minutes.
- Add sugar and mix together. Add lemon juice and continue to whisk.
- Add in lemon zest and whisk until combined. Add butter and place heat safe bowl over a pan of simmering water. Be sure the bottom of the bowl sits above the water line.
- Cook over the heat, whisking constantly for 10-12 minutes. To test for the proper consistency, dip the back of a wooden spoon into the custard. Draw a line through the custard and if custard does not run, it is cooked to perfection.
- Remove from heat and allow the custard to cool, while covered with plastic wrap for about an hour. Chill in the refrigerator until ready to use.
Live fully. Eat well. Bake cheesecake.
