Go Back
–+ servings
Mini lemon cheesecakes topped with whipped cream, lemon zest, and a small lemon slice on a white plate, showing creamy texture and crisp crust.

Mini Lemon Cheesecakes

Bakery-quality mini lemon cheesecakes with bright citrus flavor, a buttery graham cracker crust, and creamy texture. Perfect for parties, holidays, or weeknight desserts.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American, Bakery-style
Keyword: Best mini lemon cheesecakes, Mini lemon cheesecakes no bake, Mini lemon cheesecakes philadelphia, Mini lemon cheesecakes recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 12 mini cheesecakes
Calories: 250kcal
Cost: $12

Equipment

  • 1 Standard muffin tin (12-cup)
  • 12 Paper or foil liners (Or foil cups)
  • 1 Electric mixer (For cream cheese filling)
  • 1 Mixing bowls (For crust)
  • 1 Microplane zester (For lemon zest)

Ingredients

For the Crust

  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Granulated sugar
  • 6 tablespoon Melted butter
  • pinch Salt

For the Filling

  • 16 oz Cream cheese - Softened
  • 0.5 cup Granulated sugar
  • 2 large Eggs - Room temperature
  • 0.25 cup Sour cream
  • 3 tablespoon Fresh lemon juice
  • 2 teaspoon Lemon zest -Freshly grated
  • 1 teaspoon Vanilla extract - Optional: add lemon extract for extra brightness

For Topping

  • As needed Lemon curd - Optional
  • As needed Fresh whipped cream - Optional
  • As needed Fresh berries - Optional
  • As needed Lemon slices - Optional

Instructions

  • Preheat your oven to 325°F to prepare for baking.
  • Mix graham cracker crumbs, sugar, melted butter, and salt until sandy.
    A close-up of a hand pressing graham cracker crust mixture into muffin liners using a spoon, with sunlight highlighting the golden crumbs.
  • Firmly press the crust mixture into each muffin liner for a solid base.
  • Beat cream cheese, add sugar and eggs, then fold in lemon and vanilla.
    Last Saturday morning, Emma woke me up at 6 AM asking if we could "make those clouds that taste like lemonade." After a moment of confusion and my first sip of coffee, I realized he meant the mini lemon cheesecakes we'd made for his teacher's birthday last month.Mini lemon cheesecakes are the kind of dessert that makes people close their eyes and smile with that first bite. After years of perfecting this recipe for catering events and countless family celebrations, I've discovered the secrets to creating bakery-quality results in your own kitchen with surprisingly simple ingredients.
  • Divide filling into crusts and bake until centers slightly jiggle.
    Beautiful mini lemon cheesecakes topped with whipped cream, fresh raspberries, lemon slices, and mint leaves, arranged elegantly on a marble serving board.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 250kcal (13%) | Carbohydrates: 18g (6%) | Protein: 4g (8%) | Fat: 18g (28%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg (22%) | Sodium: 150mg (7%) | Potassium: 90mg (3%) | Fiber: 0.5g (2%) | Sugar: 14g (16%) | Vitamin A: 500IU (10%) | Vitamin C: 4mg (5%) | Calcium: 80mg (8%) | Iron: 0.5mg (3%)
Tried this recipe?Pin it on @Pinterest