Mini Lemon Cheesecakes

Mini Lemon Cheesecakes are a delightful twist on classic cheesecake, combining creamy richness with the zesty brightness of lemon. These bite-sized treats are not only adorable but also pack a punch of citrus flavor in every smooth and silky bite.

Why You’ll Love This Recipe

I love how perfectly portioned these mini cheesecakes are, making them great for entertaining, gifting, or just treating myself. The lemon flavor adds a refreshing zing that balances the richness of the cheesecake beautifully. They’re also quicker to bake and cool than a full-sized cheesecake, which means I can enjoy them even sooner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Granulated sugar

• Melted butter

• Cream cheese, softened

• Eggs

• Lemon juice (freshly squeezed)

• Lemon zest

• Vanilla extract

• Sour cream

• Powdered sugar (optional for garnish)

Directions

1. I start by preheating the oven and lining a muffin tin with paper cupcake liners.

2. I mix graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottoms of the liners to form the crusts.

3. I beat the cream cheese until smooth, then mix in sugar, eggs, lemon juice, lemon zest, vanilla, and sour cream until creamy.

4. I spoon the cheesecake mixture over the crusts and bake for about 15–20 minutes, or until the centers are set.

5. After baking, I let them cool in the pan, then chill them in the refrigerator for a few hours.

6. Before serving, I sometimes top them with a sprinkle of powdered sugar or a dollop of whipped cream for a finishing touch.

Servings and timing

This recipe makes 12 mini cheesecakes. Prep time is about 15 minutes, baking takes 20 minutes, and I let them chill for at least 2 hours before serving.

Variations

I occasionally switch up the citrus by using lime or orange zest and juice for a different flavor profile. For added texture, I sometimes include a fruit topping like raspberry sauce or lemon curd. And for a gluten-free version, I use gluten-free cookies in place of graham crackers.

Storage/Reheating

I store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month—just thaw in the fridge overnight. I don’t reheat them since they’re best served chilled.

FAQs

Can I make these mini cheesecakes without a muffin tin?

Yes, I can use silicone molds or mini cheesecake pans, but I always make sure they’re non-stick and easy to remove from.

How do I prevent the cheesecakes from cracking?

I avoid overmixing the batter and bake them just until set. Chilling them slowly also helps reduce cracking.

Can I make them ahead of time?

Definitely. I often make them a day in advance so they have plenty of time to chill and firm up.

What kind of cream cheese should I use?

I always use full-fat cream cheese for the creamiest texture, but light cream cheese can work if I want a slightly lighter option.

Can I add toppings to these cheesecakes?

Yes, I love topping them with fresh berries, lemon slices, whipped cream, or a drizzle of lemon curd for extra flavor and decoration.

Conclusion

Mini Lemon Cheesecakes are one of my favorite desserts to make when I want something elegant, flavorful, and easy to serve. The bright citrus notes paired with the creamy filling make them irresistible. Whether it’s for a party or a personal indulgence, these little treats always hit the spot.

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