Next, in another bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Make sure it’s at room temperature; this really helps in creating that velvety texture we’re aiming for. Gradually add the sweetened condensed milk and mix until well combined. The sweetness combined with that rich, creamy flavor is just delightful! Then, beat in the lemon juice, zest, vanilla extract, baking powder, and salt until everything is well incorporated.
Now it’s time to fill those muffin cups! Spoon the cream cheese mixture onto the graham cracker crusts, filling each cup about three-quarters full. Don’t worry about being perfect—it’s the homemade charm that matters, and besides, they all end up delicious. Bake in the preheated oven for about 18-20 minutes, or until the centers are just set but still a little jiggly. As they bake, the refreshing aroma of lemon will fill your kitchen and make your mouth water! Allow them to cool for a bit before transferring them to the fridge to chill for at least two hours.
Finally, once they’re nicely chilled, you can serve them up! If you want to add an extra pop, garnish them with some whipped cream and a sprinkle of lemon zest right before serving. Trust me, your guests will be raving about these little treats for weeks.
Pro Tips for Best Results
I tested this recipe three ways: with no baking, a little baking, and cooling in the fridge only. I found baking adds an incredible depth of flavor and helps set the cheesecakes just right. When I skip the baking, they can be a bit too soft and not as flavorful.
Using room temperature cream cheese is crucial! I always allow mine to sit out for a bit before I start cooking. This one simple step allows for a perfectly smooth mixture and prevents any lumps, ensuring my mini cheesecakes are as velvety as can be.
I also recommend keeping an eye on your baking time. Ovens can vary pretty widely, and no one wants overcooked cheesecakes! I usually set a timer for the earliest time and check back regularly to see how they’re doing. Trust me; you’ll want to catch them just before they’re set!
Common Mistakes to Avoid
One huge mistake I made early on was opening the oven door too soon! Doing this can drastically drop the temperature and affect how the cheesecakes bake. I learned to wait until they were at least 15 minutes in before peeking in. The anticipation makes it even more special! (See the next page below to continue…)