Why You’ll Love This Recipe

Mini Lemon Cheesecakes are the perfect blend of creamy, tangy, and sweet in a bite-sized dessert. With a buttery graham cracker crust and a silky lemon-kissed cheesecake filling, these individual treats are ideal for parties, showers, or simply satisfying a citrus craving. Bright and refreshing, they deliver all the indulgence of classic cheesecake with a zesty twist.

ingredients

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

**For the crust:**graham cracker crumbsgranulated sugarsalted butter (melted)

**For the filling:**cream cheesesour creamgranulated sugareggslemon juicelemon zestvanilla extract

**For optional topping:**whipped creamlemon zest or slicesfresh berries

directions

Preheat your oven to 325°F (160°C) and line a muffin pan with paper liners.

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.

Spoon the mixture into each muffin cup and press down firmly to form the crust.

Bake the crusts for 5 minutes, then remove and let cool slightly.

In a mixing bowl, beat the cream cheese until smooth.

Add sugar and mix until well combined, then add eggs one at a time, beating just until incorporated.

Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.

Divide the filling evenly among the muffin cups over the cooled crusts.

Bake for 16–18 minutes, or until the centers are just set with a slight jiggle.

Cool completely, then refrigerate for at least 2 hours or overnight.

Top with whipped cream, lemon zest, or berries before serving if desired.

Servings and timing

This recipe yields 12 mini cheesecakes.Preparation time: 20 minutesBaking time: 16–18 minutesCooling and chilling time: 2 hours 30 minutesTotal time: 3 hours 10 minutes

Variations

Use crushed vanilla wafers or shortbread cookies instead of graham crackers.

Swirl a bit of lemon curd into the filling before baking for extra lemon flavor.

Add a blueberry or raspberry on top of each before baking for a fruity surprise.

Make them gluten-free with GF graham crackers or cookie crumbs.

storage/reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.They can also be frozen for up to 1 month. Thaw in the fridge overnight before serving.

FAQs

Can I make these without a muffin pan?

You can use silicone molds or mini cheesecake pans, but muffin pans with liners work best.

Do I need a water bath?

Not for minis—baking them at a lower temperature helps prevent cracking.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

Why are my cheesecakes sinking?

Overbaking or rapid cooling can cause sinking—remove from the oven while still slightly jiggly and cool slowly.

Can I make them ahead?

Yes, they actually taste better after chilling overnight.

Conclusion

Mini Lemon Cheesecakes are a delightful way to enjoy rich, creamy cheesecake with a sunny citrus kick. Their individual size makes them perfect for entertaining or anytime you want a quick, elegant dessert. With their fresh flavor and smooth texture, they’re sure to brighten up any dessert table.