Description
Mini Citrus Cheesecakes are creamy, refreshing, and bursting with lemon, lime, and orange zest. Perfect for parties, brunches, or elegant desserts, they are easy to make and beautifully portioned.
Ingredients
Crust:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
Filling:
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1/2 cup sour cream
Optional Garnish:
Whipped cream
Thin citrus slices
Extra citrus zest
Instructions
1. Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
2. Mix graham cracker crumbs, sugar, and melted butter; press into liners.
3. Bake crusts for 5 minutes, then cool slightly.
4. Beat cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing gently.
6. Stir in vanilla, citrus zests, juices, and sour cream.
7. Divide filling over crusts, filling 3/4 full.
8. Bake for 16–18 minutes until centers are set but slightly jiggly.
9. Cool in oven for 20 minutes, then refrigerate at least 3 hours.
10. Garnish with whipped cream, citrus slices, or extra zest before serving.
Notes
Use Meyer lemons for a sweeter flavor.
Add finely chopped white chocolate or citrus chocolate chips for variation.
Chill batter before baking for firmer cheesecakes.
Swap lime zest for grapefruit zest for a twist.
Refrigerate for at least 3 hours for best texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 17g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg