If you love cheesecake but want a portion-controlled, easy-to-serve dessert, Mini Lemon Cheesecakes are the perfect recipe. With a buttery graham cracker crust, creamy lemon cheesecake filling, and a tangy citrus finish, these bite-sized treats are elegant enough for parties but simple enough for weeknight baking. They’re refreshing, indulgent, and guaranteed to brighten any occasion.
Mini Lemon Cheesecakes
Equipment
- muffin tin
- Mixing bowls
- electric mixer
- spoon or spatula
- paper muffin liners
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar (for crust)
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 0.5 cup granulated sugar
- 2 large eggs
- 2 tbsp sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press 1 tablespoon of mixture firmly into each liner. Bake for 5 minutes and let cool.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time, then stir in sour cream, lemon juice, lemon zest, and vanilla.
- Spoon filling evenly over cooled crusts, filling each cup almost to the top. Bake for 18–20 minutes, until centers are just set (slightly jiggly is okay).
- Remove from oven, let cool completely, then refrigerate for at least 2 hours before serving.
- Before serving, top with whipped cream, lemon curd, berries, or extra zest.
Notes
What are Mini Lemon Cheesecakes?
Mini Lemon Cheesecakes are individual-sized cheesecakes baked in muffin tins with a graham cracker base and a smooth lemon-infused filling. Unlike a full cheesecake, they’re quicker to bake, easier to chill, and perfectly portioned for sharing. The tangy lemon flavor adds freshness to the creamy cheesecake, making them a lighter-tasting dessert that’s perfect for spring, summer, or anytime you crave citrusy sweetness.
Ingredients You’ll Need
This recipe makes 12 mini cheesecakes.
For the crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons sour cream
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional toppings
- Whipped cream
- Lemon curd
- Fresh berries (raspberries, blueberries, or strawberries)
- Extra lemon zest
Substitutions
- Crust: Swap graham crackers for vanilla wafers, shortbread, or digestive biscuits.
- Cream cheese: Use reduced-fat cream cheese for a lighter option.
- Sweetener: Use coconut sugar or honey instead of granulated sugar.
Step-by-Step Instructions
Step 1: Make the crust
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press 1 tablespoon of mixture firmly into each liner. Bake for 5 minutes and let cool.
Step 2: Prepare the filling
In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time, then stir in sour cream, lemon juice, lemon zest, and vanilla.
Step 3: Fill and bake
Spoon filling evenly over cooled crusts, filling each cup almost to the top. Bake for 18–20 minutes, until centers are just set (slightly jiggly is okay).
Step 4: Cool and chill
Remove from oven, let cool completely, then refrigerate for at least 2 hours before serving.
Step 5: Add toppings
Before serving, top with whipped cream, lemon curd, berries, or extra zest.
Tips for the Best Mini Cheesecakes
- Use room-temperature cream cheese for a smooth filling.
- Don’t overbake—the centers should look slightly soft.
- Cool gradually to prevent cracks.
- Make ahead—they taste even better chilled overnight.
Variations
Mini Lemon Cheesecakes can be customized in many ways:
- Berry swirl: Add a spoonful of raspberry or blueberry puree before baking.
- Coconut lemon: Add shredded coconut to the crust or filling.
- Gluten-free: Use gluten-free graham crackers for the crust.
- No-bake version: Skip baking by using a no-bake cheesecake filling with whipped cream and gelatin.
Storage and Make-Ahead
- Refrigerator: Store in airtight containers up to 5 days.
- Freezer: Freeze without toppings for up to 2 months. Thaw in the fridge before serving.
- Make-ahead: Bake the cheesecakes a day in advance, then add toppings before serving.
Serving Ideas
Mini Lemon Cheesecakes are perfect for:
- Spring and summer gatherings
- Baby showers or bridal showers
- Dessert tables at parties
- Afternoon tea
- Quick weeknight desserts
Serve them on a platter with different toppings for variety and presentation.
Nutrition Breakdown
One mini cheesecake (without toppings) contains about 210–230 calories, 4 grams protein, 20 grams carbs, and 14 grams fat. Using low-fat cream cheese and lighter toppings can reduce calories while keeping them delicious.
Conclusion
Mini Lemon Cheesecakes are the ultimate balance of tangy, creamy, and sweet. With a buttery graham cracker crust, lemony cheesecake filling, and endless topping possibilities, they’re elegant yet easy to make. Perfect for parties, holidays, or simply treating yourself, these little cheesecakes will brighten any table with their vibrant flavor and charm.
FAQs
Can I make these without muffin liners?
Yes, but liners make removal easier. If skipping, grease the pan well.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch.
Do mini cheesecakes need a water bath?
No, the small size makes them less likely to crack, so it’s not necessary.
Can I double the recipe?
Yes, simply bake in two muffin pans or in batches.
Can I make these ahead for a party?
Absolutely—they’re best made a day in advance and chilled.