Go Back
–+ servings
Mini Lemon Cheesecakes

Mini Lemon Cheesecakes: Bright Bites of Creamy Bliss

Mini Lemon Cheesecakes are bite-sized delights that balance creamy and zesty flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 26 minutes
Chilling Time 2 hours
Total Time 2 hours 46 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free graham crackers for a gluten-free option.
  • 5 tbsp Melted Butter Coconut oil can be used as a dairy-free alternative.
For the Filling
  • 16 oz Cream Cheese Ensure it's softened for easy mixing; a vegan cream cheese alternative works too.
  • 0.5 cup Sugar Consider using a sugar substitute for a lower-sugar version.
  • 2 large Eggs For egg-free options, use a flax egg or other substitutes.
  • 0.25 cup Sour Cream Greek yogurt or a dairy-free option can be used instead.
  • 2 tbsp Lemon Juice Freshly squeezed is preferred for the best flavor.
  • 1 tsp Lemon Zest Intensifies the lemon flavor.
  • 1 tsp Vanilla Extract Use pure vanilla extract for the best results.

Equipment

  • muffin tin
  • Mixing bowl
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions for Mini Lemon Cheesecakes
  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper cupcake liners.
  2. Combine the graham cracker crumbs with melted butter until well mixed, and spoon this mixture into each muffin cup, pressing firmly.
  3. Bake the crusts for 8 minutes until edges are light golden brown, then cool slightly.
  4. Beat the softened cream cheese with sugar until smooth and creamy, about 2-3 minutes.
  5. Add the eggs one at a time, mixing well, then fold in sour cream, lemon juice, lemon zest, vanilla and a pinch of salt until smooth.
  6. Fill the muffin cups with cheesecake filling just below the top and bake for 18-20 minutes.
  7. Cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Chill in the refrigerator for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 210mgPotassium: 60mgSugar: 10gVitamin A: 400IUCalcium: 30mgIron: 0.5mg

Notes

These Mini Lemon Cheesecakes are perfect for parties, easily customizable, and can be prepared ahead of time.

Tried this recipe?

Let us know how it was!