Mini Lemon Cheesecakes Recipe

Mini Lemon Cheesecakes

These Mini Lemon Cheesecakes are the perfect balance of creamy, tangy, and sweet—all in a perfectly portioned treat! A buttery graham cracker crust holds a rich and velvety lemon-infused cheesecake filling, finished with a bright citrus zest. Baked in muffin tins for easy serving, they’re ideal for parties, showers, or whenever you need a bite-sized dessert that impresses. Top with whipped cream, lemon slices, or fresh berries for a stunning and delicious finish.

Makes: 12 mini cheesecakes
Prep Time: 20 minutes
Bake Time: 18–20 minutes
Chill Time: 2+ hours

Ingredients:

For the crust:

• ¾ cup graham cracker crumbs (about 6 full crackers)

• 2 tablespoons granulated sugar

• 3 tablespoons unsalted butter, melted

For the cheesecake filling:

• 8 oz (225g) cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• 2 tablespoons sour cream or Greek yogurt

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• ½ teaspoon vanilla extract

Optional toppings:

• Whipped cream

• Lemon zest or slices

• Fresh berries

Instructions:

1. Prep:

   • Preheat oven to 325°F (163°C).

   • Line a 12-cup muffin tin with paper liners.

2. Make the crust:

   • Combine graham cracker crumbs, sugar, and melted butter in a bowl.

   • Press about 1 tablespoon of mixture firmly into the bottom of each muffin liner.

   • Bake for 5 minutes, then remove from oven.

3. Make the filling:

   • Beat cream cheese and sugar until smooth and creamy.

   • Mix in egg, then sour cream, lemon juice, lemon zest, and vanilla until well combined.

4. Assemble and bake:

   • Divide the cheesecake filling evenly over each crust.

   • Bake for 18–20 minutes or until centers are just set.

   • Cool completely in the pan, then chill in the fridge for at least 2 hours.

5. Serve:

   • Top with whipped cream, extra zest, or berries just before serving.

Tips:

• These freeze beautifully—just wrap tightly and thaw in the fridge before serving.

• Want them even more lemony? Add a teaspoon of lemon extract or a dollop of lemon curd on top!