There’s something undeniably delightful about a perfectly portioned dessert, and these Mini Lemon Cheesecakes are no exception. They’re the ideal balance of creamy, tangy, and sweet, with a buttery graham cracker crust that melts in your mouth. Whether you’re looking for a refreshing summer treat, a make-ahead dessert for gatherings, or just a little something to satisfy your sweet tooth, these mini cheesecakes are a must-try.
Lemon desserts always have a way of brightening up the table. Their fresh, citrusy flavor makes them feel light and refreshing, while the cheesecake base adds a creamy richness that’s hard to resist. These mini versions are great for parties, as they’re easy to serve and look adorable on a dessert tray. Plus, they’re baked in muffin tins, which means no fussy water baths or complicated techniques—just simple, delicious cheesecake in a perfect handheld size.
If you love classic cheesecake but enjoy the bright, zesty twist of lemon, this recipe will quickly become a favorite.
Why You’ll Love This Recipe
- Perfectly Portioned: No slicing or serving stress—each mini cheesecake is individually baked.
- Bright & Refreshing: The zesty lemon flavor adds a fresh, citrusy touch to the creamy cheesecake base.
- Easy to Make: No complicated water baths or special techniques required.
- Make-Ahead Friendly: These store beautifully, making them great for parties and meal prep.
- Crowd-Pleasing Treat: Whether for birthdays, holidays, or just because, these little cheesecakes are always a hit!
Ingredients You’ll Need
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
For the Topping (Optional):
- Whipped cream
- Lemon slices or zest for garnish
How to Make Mini Lemon Cheesecakes
Making these mini cheesecakes is easier than you might think! Follow these simple steps for a foolproof and delicious result.
Step 1: Prepare the Muffin Tin
Line a 12-cup muffin tin with paper liners. This makes it easier to remove the cheesecakes once they’ve baked and cooled. Preheat your oven to 325°F (163°C).
Step 2: Make the Graham Cracker Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each muffin cup and use the back of a spoon (or a small glass) to press it down firmly. This creates a nice compact crust that won’t fall apart.
Bake the crusts for 5 minutes, then remove from the oven and let them cool slightly while you prepare the cheesecake filling.
Step 3: Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. This step is important—make sure the cream cheese is softened to avoid lumps in the batter.
Next, mix in the vanilla extract, lemon juice, and lemon zest. The lemon zest gives the filling a bold citrus flavor, while the juice adds the perfect tangy kick.
Beat in the egg, just until combined. Be careful not to overmix, as too much air can cause the cheesecakes to crack during baking.
Step 4: Fill & Bake
Spoon the cheesecake filling evenly over the cooled crusts, filling each cup about ¾ full.
Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. They’ll firm up more as they cool.
Let the cheesecakes cool in the pan for 10 minutes, then transfer them to the refrigerator to chill for at least 2 hours. This step is crucial—it allows the flavors to meld and gives the cheesecakes their signature creamy texture.
Step 5: Add the Toppings
Once fully chilled, top each cheesecake with a dollop of whipped cream and a thin lemon slice or a sprinkle of zest for an extra burst of citrus flavor.
Helpful Tips
- Use Room Temperature Ingredients: Softened cream cheese blends more smoothly, preventing lumps in your batter.
- Don’t Overmix the Egg: Overbeating can introduce too much air, leading to cracks in the cheesecake.
- Chill Completely Before Serving: These cheesecakes taste best when they’ve had time to firm up in the fridge.
- Make Them Ahead: They stay fresh for several days in the refrigerator, making them a perfect make-ahead dessert.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 30 minutes (includes chilling)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- You can make these cheesecakes a day in advance for the best flavor.
- Feel free to experiment with different toppings, like fresh berries or a drizzle of honey.
- If you prefer a gluten-free version, swap out the graham crackers for gluten-free cookie crumbs.
Nutritional Information (Per Serving)
- Calories: 150
- Carbohydrates: 14g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Sodium: 80mg
- Sugar: 9g
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch. Just note that fresh juice gives a brighter, more natural citrus taste.
How do I know when the cheesecakes are done baking?
The centers should be slightly jiggly when you remove them from the oven. They’ll continue to set as they cool. Overbaking can cause them to crack.
Can I freeze these mini cheesecakes?
Yes! Once cooled and chilled, place them in an airtight container and freeze for up to 2 months. Let them thaw in the refrigerator before serving.
Can I make this recipe without muffin liners?
Yes, but greasing the muffin tin well is essential. Liners make removal much easier, though, so they’re highly recommended.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe bag for up to 2 months.
Related Recipes
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Conclusion
These Mini Lemon Cheesecakes are the perfect blend of tangy lemon and creamy cheesecake in a bite-sized treat. They’re easy to make, fun to serve, and absolutely delicious. Whether you’re making them for a special occasion or just as a sweet indulgence, they’re sure to impress!
Try them out and let me know how they turn out for you—I’d love to hear what you think!
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Mini Lemon Cheesecakes
Description
There’s something undeniably delightful about a perfectly portioned dessert, and these Mini Lemon Cheesecakes are no exception. They’re the ideal balance of creamy, tangy, and sweet, with a buttery graham cracker crust that melts in your mouth. Whether you’re looking for a refreshing summer treat, a make-ahead dessert for gatherings, or just a little something to satisfy your sweet tooth, these mini cheesecakes are a must-try.
Lemon desserts always have a way of brightening up the table. Their fresh, citrusy flavor makes them feel light and refreshing, while the cheesecake base adds a creamy richness that’s hard to resist. These mini versions are great for parties, as they’re easy to serve and look adorable on a dessert tray. Plus, they’re baked in muffin tins, which means no fussy water baths or complicated techniques—just simple, delicious cheesecake in a perfect handheld size.
If you love classic cheesecake but enjoy the bright, zesty twist of lemon, this recipe will quickly become a favorite.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
For the Topping (Optional):
- Whipped cream
- Lemon slices or zest for garnish
Instructions
Step 1: Prepare the Muffin Tin
Line a 12-cup muffin tin with paper liners. This makes it easier to remove the cheesecakes once they’ve baked and cooled. Preheat your oven to 325°F (163°C).
Step 2: Make the Graham Cracker Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each muffin cup and use the back of a spoon (or a small glass) to press it down firmly. This creates a nice compact crust that won’t fall apart.
Bake the crusts for 5 minutes, then remove from the oven and let them cool slightly while you prepare the cheesecake filling.
Step 3: Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. This step is important—make sure the cream cheese is softened to avoid lumps in the batter.
Next, mix in the vanilla extract, lemon juice, and lemon zest. The lemon zest gives the filling a bold citrus flavor, while the juice adds the perfect tangy kick.
Beat in the egg, just until combined. Be careful not to overmix, as too much air can cause the cheesecakes to crack during baking.
Step 4: Fill & Bake
Spoon the cheesecake filling evenly over the cooled crusts, filling each cup about ¾ full.
Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. They’ll firm up more as they cool.
Let the cheesecakes cool in the pan for 10 minutes, then transfer them to the refrigerator to chill for at least 2 hours. This step is crucial—it allows the flavors to meld and gives the cheesecakes their signature creamy texture.
Step 5: Add the Toppings
Once fully chilled, top each cheesecake with a dollop of whipped cream and a thin lemon slice or a sprinkle of zest for an extra burst of citrus flavor.
Notes
- You can make these cheesecakes a day in advance for the best flavor.
- Feel free to experiment with different toppings, like fresh berries or a drizzle of honey.
- If you prefer a gluten-free version, swap out the graham crackers for gluten-free cookie crumbs.
