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Mini Lemon Cheesecakes

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Mini Lemon Cheesecakes are creamy, citrusy, bite-sized desserts with a graham cracker crust and rich lemon cheesecake filling. They are perfect for parties, gifting, or enjoying as a refreshing treat.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar (for crust)
  • 4 tbsp melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar (for filling)
  • 2 large eggs
  • 3 tbsp freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • Powdered sugar (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
  2. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press mixture into bottoms of liners to form crusts.
  3. Beat cream cheese until smooth. Add 1/2 cup sugar, eggs, lemon juice, lemon zest, vanilla, and sour cream. Beat until creamy.
  4. Divide mixture evenly over crusts in muffin tin.
  5. Bake for 15–20 minutes, or until centers are set.
  6. Cool in the pan, then chill in the refrigerator for at least 2 hours.
  7. Optionally, top with powdered sugar or whipped cream before serving.

Notes

  • Use full-fat cream cheese for a richer texture.
  • Do not overmix the batter to avoid cracks.
  • Chill completely for best texture and flavor.
  • Swap lemon with lime or orange for variation.
  • Use gluten-free cookies for a gluten-free version.

Nutrition

Find it online: https://elladishes.com/mini-lemon-cheesecakes/