Mini Lemon Cheesecakes Recipe
If you love the bright, sunny zing of lemon desserts, these Mini Lemon Cheesecakes are about to become your new obsession. Each bite is the perfect balance of creamy, smooth cheesecake wrapped in citrusy freshness and nestled on a crunchy graham cracker base. They’re sized just right for sharing (but let’s be honest, you’ll want more than one!), and the cheery yellow color makes them a gorgeous addition to any party, picnic, or after-dinner treat.
Ingredients You’ll Need
Gathering the ingredients for Mini Lemon Cheesecakes is as simple as it gets, but each element plays a big part in making these treats irresistible. From the tangy cream cheese filling to the buttery crust, everything works together to create a dessert that looks elegant yet comes together easily in your own kitchen.
- Graham cracker crumbs: These form the cozy, slightly sweet base and add a little crunch to complement the creamy filling.
- Granulated sugar: Essential for both the crust and the filling, sugar lets the citrus shine and balances all the tart flavors.
- Unsalted butter, melted: Binds the crust, giving it richness and helping it hold together without overpowering the lemon notes.
- Cream cheese, softened: The heart of any good cheesecake, it gives these minis their signature smooth and velvety texture.
- Eggs: Bring everything together, turning the filling into a perfectly set, fluffy delight.
- Sour cream: Adds a gentle tang and extra creaminess that makes the cheesecakes taste fresh and light, never heavy.
- Fresh lemon juice: The star ingredient for brightness, nothing beats the clean, authentic citrus zing from fresh lemons.
- Lemon zest: Intensifies the lemon flavor and dots every bite with sunny, aromatic notes.
- Vanilla extract: Balances the citrus with a touch of warm, sweet aroma for a more complex flavor.
- Pinch of salt: Just a tiny bit lifts all the flavors and keeps the dessert from tasting one-dimensional.
- Whipped cream and lemon slices (optional): These simple garnishes add a gorgeous finish and an extra pop of citrus and creaminess.
How to Make Mini Lemon Cheesecakes
Step 1: Prepare Your Muffin Pan and Oven
Start by preheating your oven to 325°F (160°C) and lining a standard 12-cup muffin pan with paper liners. This step means less mess and easy removal after baking. The liners will also keep your Mini Lemon Cheesecakes picture-perfect when it’s time to serve them up.
Step 2: Make the Graham Cracker Crust
In a small bowl, blend together the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter. Mix everything until the crumbs are evenly moistened and look a little like wet sand. Scoop about one tablespoon of the mixture into each muffin cup and press it down tightly with the back of a spoon or your fingers to form a sturdy, compact crust. Bake for 5 minutes—just enough time to set the crust and help it hold together—then remove from the oven and let them cool slightly.
Step 3: Prepare the Luscious Lemon Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add the remaining ½ cup of sugar, eggs one at a time, sour cream, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until everything is well combined and the batter looks rich, creamy, and fluffy. This is where all the lemon magic happens—the zest and juice make the flavor sing with freshness!
Step 4: Fill and Bake the Cheesecakes
Divide the luscious filling among the 12 muffin cups, spreading the batter evenly. Don’t worry if it looks a little full; the filling won’t rise much while baking. Bake the Mini Lemon Cheesecakes for 18–20 minutes, or until the centers are just barely set and don’t jiggle much when gently shaken. Turn off the oven, crack the door, and let them cool inside for an additional 10 minutes—this helps prevent cracks and gives you the silkiest texture imaginable.
Step 5: Cool and Chill Before Serving
Once the initial oven cooling is done, remove the cheesecakes from the oven and allow them to come to room temperature on the counter. Afterward, chill in the refrigerator for at least 2 hours (or overnight if you can wait!). Chilling lets all the flavors meld together and gives you that classic dense yet creamy cheesecake bite.
How to Serve Mini Lemon Cheesecakes
Garnishes
Serve your Mini Lemon Cheesecakes with a generous swirl of whipped cream and a dainty lemon slice perched on top. These little touches not only add extra creaminess and visual appeal, but also a hint of tartness to round out each bite. If you want to take things up a notch, a spoonful of lemon curd is fantastic too.
Side Dishes
Since these cheesecakes are petite and zingy, they pair well with bowls of fresh berries, a fruit salad, or even a platter of tea cookies. The fresh fruit brings out even more of the citrus flavor and makes for a refreshing, well-balanced dessert plate at any brunch or celebration.
Creative Ways to Present
Get playful by serving Mini Lemon Cheesecakes on a tiered dessert stand for parties, or nestle each one in a cupcake wrapper and tie with ribbon for edible gifts. They also look adorable arranged on a platter surrounded by edible flowers or citrus curls—so fun for showers or birthdays!
Make Ahead and Storage
Storing Leftovers
Mini Lemon Cheesecakes keep beautifully in the fridge for up to 2 days. Store them in an airtight container so they don’t dry out or pick up other fridge flavors. They actually taste even better on day two, since the lemon intensifies and the texture becomes even creamier.
Freezing
You can freeze these sweet treats for longer storage. Simply wrap each cheesecake individually in plastic wrap, then pop them all in a zip-top freezer bag or airtight container. They’ll stay good for up to one month. To serve, thaw overnight in the fridge and garnish fresh before enjoying.
Reheating
Cheesecakes are best served cold or at room temperature, so no actual reheating is needed! If you’ve frozen them, just let them thaw in the fridge. For that just-made softness, you can let them sit on the counter for 20 minutes before serving.
FAQs
Can I make Mini Lemon Cheesecakes without a muffin pan?
Yes! You can use silicone baking cups arranged on a tray, or even small ramekins for a more rustic, crustless version. The recipe is flexible—just keep an eye on baking time, as it may vary a little.
How do I avoid cracks in my cheesecakes?
Letting the cheesecakes cool gradually by cracking the oven door is key. Also, don’t overbake—the centers should still wobble slightly when you turn off the oven. Chilling them helps any minor cracks fade away, too.
Can I double this recipe for a crowd?
Absolutely! Just double all the ingredients and bake in two muffin pans (or bake in batches). The recipe is super party-friendly and scales up beautifully.
What can I use instead of graham crackers for the crust?
Feel free to swap in vanilla wafers, digestive biscuits, or even gingersnaps for a different twist. Each option brings its own character to the Mini Lemon Cheesecakes—so have fun experimenting!
Are Mini Lemon Cheesecakes gluten-free?
Not as written, but simply use gluten-free graham crackers—or another favorite GF cookie—for the crust and you’re all set. The filling is naturally gluten-free!
Final Thoughts
Seriously, once you try these Mini Lemon Cheesecakes, you’ll want them on repeat for every season and occasion. They’re bright, creamy, and so easy to make, I hope you have fun with them and share the love—maybe even try out different toppings each time. Don’t forget to save yourself a couple, too!
Print
Mini Lemon Cheesecakes Recipe
- Total Time: 45 minutes (plus chilling time)
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
These mini lemon cheesecakes are the perfect bite-sized treats with a creamy and zesty lemon flavor. They are easy to make and great for any occasion.
Ingredients
Cheesecake Base:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Garnish:
- Whipped cream
- Lemon slices
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. Combine graham cracker crumbs, sugar, and melted butter. Press mixture into each liner to form crust.
- Mix Cheesecake Filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, lemon juice, lemon zest, vanilla, and salt. Mix until creamy.
- Bake: Divide filling among muffin cups. Bake for 18–20 minutes until set. Cool in oven with door cracked.
- Chill and Garnish: Cool, then chill for 2 hours. Garnish with whipped cream and lemon slices.
Notes
- Top with lemon curd for a sweeter taste.
- Cheesecakes can be made 2 days ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 14g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
