Laura Mariano
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:
Prep:
Preheat oven to 325°F (163°C).
Line a 12-cup muffin tin with paper liners.
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.
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.
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.
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!
