Mini lemon cheesecakes are the perfect bite-sized dessert, combining the tangy brightness of fresh lemon with the creamy richness of cheesecake. These individual treats are easy to make and are perfect for any occasion, from summer parties to family gatherings or just a delicious indulgence at home.

Mini Lemon Cheesecakes

Why You’ll Love This Recipe

Mini lemon cheesecakes are a delightful dessert that strikes the perfect balance between sweetness and tartness. The buttery graham cracker crust adds a crunchy texture to complement the smooth, creamy filling. With a refreshing lemon twist, they are light yet indulgent and make an excellent option for portion-controlled servings. Whether you’re serving them at a special event or as an everyday treat, these mini cheesecakes are sure to impress with their beautiful presentation and irresistible taste.

Ingredients

For the crust:
1 ½ cups of graham cracker crumbs
1/4 cup of granulated sugar
1/2 teaspoon of cinnamon (optional, for added warmth)
1/4 cup of melted butter (you can use unsalted or salted butter, depending on your preference)

For the cheesecake filling:
16 oz (2 packages) of cream cheese (softened)
1/2 cup of granulated sugar
2 large eggs
1/4 cup of sour cream (for richness)
1/4 cup of heavy cream (for creaminess)
Zest of one large lemon
2 tablespoons of fresh lemon juice
1 teaspoon of vanilla extract
A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the crust

Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners or silicone muffin cups for easy removal after baking.
In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon (if using). Stir until evenly mixed.
Add the melted butter to the mixture and stir until the crumbs are fully coated, resembling wet sand.
Spoon about 1 tablespoon of the crust mixture into each muffin cup. Use the back of a spoon or your fingers to press the mixture down firmly, creating an even crust.
Place the muffin tin in the oven and bake for 8 minutes. After baking, remove from the oven and let the crusts cool slightly.

Step 2: Prepare the cheesecake filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed for about 2-3 minutes, until smooth and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the sour cream, heavy cream, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Beat on low speed until fully incorporated and the filling is smooth and creamy.

Step 3: Assemble and bake

Spoon the cheesecake filling into each muffin cup over the cooled crusts. Fill each cup almost to the top, leaving a little space to avoid overflow.
Smooth the tops with a small spatula or spoon.
Bake the mini cheesecakes at 325°F (163°C) for 18-20 minutes or until the centers are set but still slightly jiggly when gently shaken.
Once done, remove from the oven and let cool in the muffin tin for about 10 minutes. Then, transfer the cheesecakes to a wire rack to cool completely.
Chill the mini cheesecakes in the fridge for at least 2 hours before serving to allow the flavors to set.

Servings and Timing

This recipe makes 12 mini cheesecakes, with a total prep and bake time of around 40 minutes. After cooling and chilling, they’ll be ready to serve in approximately 2.5 hours.

Variations

Berry Topping: Add fresh berries like strawberries, raspberries, or blueberries on top of the mini cheesecakes for extra flavor and a burst of color.
Crust Alternatives: Swap the graham crackers for other cookies like digestive biscuits, shortbread, or even Oreos for a different flavor.
Flavored Cream Cheese: For a unique twist, use flavored cream cheese (e.g., strawberry or honey) for the filling.

Storage/Reheating

Store mini lemon cheesecakes in an airtight container in the refrigerator for up to 4 days. These cheesecakes are best served chilled, so there’s no need to reheat them. If you plan to store them for longer, you can freeze them for up to 1 month. Simply wrap each cheesecake in plastic wrap and foil before freezing. When ready to serve, thaw in the refrigerator overnight.

FAQs

How do I make sure my mini cheesecakes don’t crack?

Ensure that the cream cheese is softened properly before mixing, and avoid overbaking the cheesecakes. They should be slightly jiggly in the center when done. Let them cool slowly to room temperature before refrigerating.

Can I make these mini cheesecakes ahead of time?

Yes! These mini cheesecakes can be made a day or two in advance. Just store them in the fridge until you’re ready to serve.

Can I use a different citrus instead of lemon?

Yes, you can use lime, orange, or even grapefruit for a different citrus flavor, but lemon is the most traditional for cheesecakes.

What can I substitute for sour cream in the filling?

You can substitute sour cream with Greek yogurt for a slightly tangy flavor or cream cheese for extra richness.

Can I freeze these mini cheesecakes?

Yes, you can freeze the mini cheesecakes. Wrap them tightly in plastic wrap and foil and store them in the freezer for up to 1 month.

How long should I chill the cheesecakes before serving?

It’s best to chill them for at least 2 hours, but for the best results, chill them overnight.

Can I make these mini cheesecakes without a muffin tin?

You can use a regular cheesecake pan or tartlet pans, but you’ll need to adjust the baking time and portion sizes accordingly.

How can I make the crust crunchy?

Make sure to press the graham cracker mixture firmly into the muffin cups and bake it for the recommended time. You can also add a little extra butter to ensure the crust holds together well.

Can I make a full-sized cheesecake with this recipe?

Yes, you can double the recipe and bake it in a springform pan, but the baking time will be longer. Keep an eye on it while baking to avoid overcooking.

Can I add a topping to the cheesecakes?

Definitely! Fresh fruit, whipped cream, or a drizzle of fruit sauce (such as raspberry or blueberry) makes for a great topping.

Conclusion

Mini lemon cheesecakes are a perfect combination of tangy and creamy, offering a refreshing dessert that everyone will love. They are easy to make, beautifully portioned, and versatile enough to add your favorite toppings or variations. Whether you’re serving them for a party or enjoying them as a snack, these mini cheesecakes are sure to become a favorite in your dessert repertoire.

Mini Lemon Cheesecakes

Why You’ll Love This Recipe

Ingredients