Mini lemon cheesecakes are the perfect bite-sized dessert, combining the rich and creamy texture of traditional cheesecake with a refreshing citrus twist. These individual cheesecakes are easy to make and ideal for any occasion, from family gatherings to elegant dinner parties. With a buttery graham cracker crust and a smooth lemon-infused filling, they offer a delightful balance of sweetness and tanginess.
Why You’ll Love This Recipe
- Perfectly portioned – No need to slice; these mini cheesecakes are great for serving at parties.
- Refreshing citrus flavor – The lemon adds a bright, tangy contrast to the creamy cheesecake.
- Easy to make – Simple ingredients and straightforward steps make this a beginner-friendly recipe.
- Great for any occasion – Whether it’s a holiday, celebration, or just a sweet craving, these cheesecakes are always a hit.
- Make-ahead friendly – Prepare them in advance for stress-free entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the cheesecake filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Lemon juice
- Lemon zest
- Vanilla extract
For the topping (optional):
- Whipped cream
- Lemon zest or lemon slices
Directions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press a small amount of the mixture into each liner and press down firmly.
- Bake the crust: Place the muffin tin in the oven and bake for 5 minutes. Remove and let cool while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
- Fill the muffin cups: Pour the cheesecake mixture over the crusts, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
- Cool and chill: Let the cheesecakes cool in the pan for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours.
- Serve: Top with whipped cream, lemon zest, or a small lemon slice before serving, if desired.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep time: 15 minutes
- Cook time: 20 minutes
- Chill time: 2 hours
- Total time: Approximately 2 hours 35 minutes
Variations
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Berry Twist: Add a dollop of blueberry or raspberry sauce on top for extra flavor.
- Chocolate Lemon Cheesecakes: Drizzle with white chocolate for a decadent touch.
- Lemon Lime Cheesecakes: Substitute half of the lemon juice with lime juice for a citrus blend.
- Dairy-Free Alternative: Use dairy-free cream cheese and butter substitutes.
Storage/Reheating
- Refrigeration: Store mini lemon cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a single layer for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: These cheesecakes are best enjoyed chilled and do not require reheating.
FAQs
How do I prevent cracks in my mini cheesecakes?
Ensure you do not overmix the batter and avoid overbaking. Let them cool gradually to prevent cracks.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Can I make these cheesecakes ahead of time?
Yes, they can be made up to 2 days in advance and stored in the refrigerator.
What can I use instead of graham crackers for the crust?
You can use crushed digestive biscuits, vanilla wafers, or even Oreos for a unique twist.
Can I make this recipe without a muffin tin?
Yes, you can use a mini cheesecake pan or ramekins, but adjust baking time accordingly.
Why did my cheesecakes sink in the middle?
Overmixing or sudden temperature changes can cause sinking. Let them cool gradually.
Can I add fruit to the batter?
Yes, you can fold in small pieces of fruit like blueberries or raspberries before baking.
What is the best way to remove mini cheesecakes from the liners?
Chill them thoroughly before peeling off the liners to ensure clean edges.
Can I use a different citrus fruit instead of lemon?
Yes, you can substitute lime, orange, or grapefruit for a different flavor profile.
How can I make the cheesecake filling smoother?
Ensure the cream cheese is fully softened before mixing, and blend until completely smooth.
Conclusion
Mini lemon cheesecakes are a delightful and easy-to-make dessert with a perfect balance of creamy texture and tangy citrus flavor. Their individual portions make them great for serving at gatherings, and they can be made ahead for convenience. Whether you enjoy them plain or with toppings, they are sure to be a crowd-pleaser. Try out different variations and find your favorite way to enjoy this delicious treat!
Print
Mini Lemon Cheesecakes
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 30 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Lemon Cheesecakes are a creamy, tangy, and refreshing dessert with a buttery graham cracker crust. Perfect for parties, gatherings, or a sweet personal treat, they are easy to make and full of bright lemon flavor.
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- For the Topping (Optional):
- Whipped cream
- Lemon zest or lemon slices
Instructions
- Preheat the oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Divide evenly among the liners and press down firmly. Bake for 5 minutes, then set aside.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the egg, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Divide the batter evenly among the cupcake liners, filling about 3/4 full. Bake for 15-18 minutes, or until the centers are just set.
- Let the cheesecakes cool in the pan for 10 minutes, then transfer to the fridge for at least 2 hours.
- Top with whipped cream and lemon zest before serving.
Notes
- For extra lemon flavor, add a teaspoon of lemon extract.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months and thaw in the fridge before serving.
- Details
Nutrition
- Calories: ~420 kcal
- Sugar: ~35g
- Sodium: ~200mg
- Fat: ~18g
- Saturated Fat: ~10g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~58g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~90mg
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