Mini lemon cheesecakes are bite-sized treats that combine tangy lemon with creamy cheesecake, perfect for any occasion.

1 ½ cups of graham cracker crumbs

1/4 cup of granulated sugar

1/2 teaspoon of cinnamon (optional)

1/4 cup of melted butter

16 oz (2 packages) of cream cheese (softened)

1/2 cup of granulated sugar

2 large eggs

1/4 cup of sour cream

1/4 cup of heavy cream

Zest of one large lemon

2 tablespoons of fresh lemon juice

1 teaspoon of vanilla extract

A pinch of salt

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Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners or silicone muffin cups.
In a small bowl, combine graham cracker crumbs, granulated sugar, and cinnamon (if using). Stir well.
Mix in melted butter and stir until the crumbs are fully coated. Spoon about 1 tablespoon into each muffin cup and press down firmly to form an even crust.
Bake for 8 minutes. Remove from oven and let cool slightly.
In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition.
Stir in sour cream, heavy cream, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Beat until fully incorporated.
Spoon the cheesecake filling into each muffin cup over the cooled crust, leaving a little space at the top.
Smooth the tops with a spatula or spoon.
Bake for 18-20 minutes, until the centers are set but still slightly jiggly.
Let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Chill in the fridge for at least 2 hours before serving.

For extra flavor, add fresh berries on top.
Use Greek yogurt or cream cheese instead of sour cream for a different flavor.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
If making ahead, chill overnight for best results.