Easy Mini Lemon Cheesecakes – Perfectly Sweet & Tangy!

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Everyday Culinary Delights👩‍🍳

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There’s something incredibly refreshing about lemon desserts—the bright, citrusy flavor combined with a creamy, velvety texture is simply irresistible. If you love cheesecake but want a more convenient, bite-sized version, then these Mini Lemon Cheesecakes are exactly what you need.

Imagine a buttery graham cracker crust, a smooth and tangy cheesecake filling, and a burst of lemony freshness in every bite. They’re perfect for parties, afternoon treats, or simply when you want a small indulgence without committing to an entire cheesecake.

Best of all, these mini cheesecakes are easy to make and don’t require any special skills. With simple ingredients and a straightforward process, you’ll have perfectly sweet and tangy cheesecakes in no time!

Why You’ll Love These Mini Lemon Cheesecakes

Perfectly portioned – No slicing required!
The right balance of sweet and tangy – A refreshing lemon flavor in every bite.
Quick and easy – Simple steps with no complicated techniques.
Make ahead-friendly – Great for parties or meal prepping!


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If you love zesty lemon desserts, these Mini Lemon Cheesecakes will be your new favorite treat!

What Are Mini Lemon Cheesecakes?

These individual-sized cheesecakes pack the creamy richness of classic cheesecake with a vibrant lemon twist. Unlike traditional cheesecake, which requires longer baking and cooling times, these mini versions are:

🍋 Faster to bake and chill – No waiting overnight!
🥄 Pre-portioned for easy serving – No messy slicing.
Versatile and customizable – Top with berries, whipped cream, or lemon zest!

They’re an ideal dessert for brunches, celebrations, or just an everyday treat.

The Secret to the Best Mini Lemon Cheesecakes

To get perfectly smooth, creamy, and flavorful cheesecakes, follow these essential tips:

  • Use room temperature ingredients – This ensures a smooth, lump-free batter.
  • Don’t overmix the eggs – Overbeating creates too much air, leading to cracks.
  • Bake at a low temperature – This prevents overcooking and keeps the texture creamy.
  • Let them cool slowly – A sudden temperature change can cause cracks.

Now that you know the secrets, let’s get started!

Ingredients for Mini Lemon Cheesecakes

Here’s everything you need to create these delightful bite-sized cheesecakes.

Graham Cracker Crust Ingredients

IngredientAmountPurpose
Graham cracker crumbs1¾ cupsForms the buttery crust
Granulated sugar½ cupAdds a touch of sweetness
Unsalted butter (melted)½ cupBinds the crust together

Cheesecake Filling Ingredients

IngredientAmountPurpose
Cream cheese (softened)16 ozCreates a creamy, rich base
Sour cream½ cupAdds tang and creaminess
Granulated sugar½ cupSweetens the filling
Large eggs2Helps set the cheesecake
Lemon juice1 cupAdds a vibrant citrus flavor
Lemon zestZest of 1 lemonEnhances the lemon taste
Vanilla extract1 tspAdds depth of flavor

Step-by-Step Instructions for Mini Lemon Cheesecakes

Follow these easy steps to make perfectly creamy and tangy cheesecakes.

Step 1: Prepare the Graham Cracker Crust

  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter.
  3. Line a muffin tin with cupcake liners, then press 1 tablespoon of the mixture into each liner.
  4. Bake for 5 minutes, then set aside to cool.

Step 2: Make the Lemon Cheesecake Filling

  1. Beat cream cheese and sugar in a large bowl until smooth.
  2. Add sour cream, vanilla extract, lemon juice, and lemon zest, and mix until combined.
  3. Add eggs one at a time, mixing just until incorporated. (Avoid overbeating to prevent cracks!)

Step 3: Fill and Bake the Cheesecakes

  1. Divide the filling evenly over the crusts.
  2. Bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly.
  3. Turn off the oven and let them cool in the oven with the door slightly open for 10 minutes.

Step 4: Cool and Chill

  1. Transfer to a wire rack and let them cool completely.
  2. Refrigerate for at least 2 hours before serving.

Tips for the Best Mini Lemon Cheesecakes

🔹 For extra flavor, use Meyer lemons, which are slightly sweeter than regular lemons.
🔹 For a smoother texture, always use full-fat cream cheese.
🔹 To store them, keep them refrigerated for up to 5 days.

Customizing Your Mini Lemon Cheesecakes – Fun Variations to Try

Want to switch things up? Try these delicious variations:

  • Top with fresh berries – Raspberries, blueberries, or strawberries work beautifully!
  • Drizzle with white chocolate – Adds an extra touch of sweetness.
  • Make them gluten-free – Use gluten-free graham crackers for the crust.

Serving Suggestions – The Best Ways to Enjoy These Cheesecakes

🍋 With a dusting of powdered sugar for an elegant look.
🍓 Paired with whipped cream and berries for extra freshness.
With a cup of espresso or herbal tea for a perfect afternoon treat.

Common Mistakes to Avoid When Making Mini Lemon Cheesecakes

Overbaking – The center should be slightly jiggly when removed from the oven.
Skipping the chill time – Refrigeration helps the flavors develop and sets the texture.
Using bottled lemon juice – Fresh lemon juice gives the best flavor.

Frequently Asked Questions About Mini Lemon Cheesecakes

Can I make these ahead of time?
Yes! They taste even better the next day.

How do I store leftovers?
Keep them in an airtight container in the fridge for up to 5 days.

Can I freeze mini lemon cheesecakes?
Yes! Freeze them in an airtight container for up to 2 months.

Conclusion – Why Mini Lemon Cheesecakes Are a Must-Try Dessert

These Mini Lemon Cheesecakes are the perfect balance of sweet, tangy, and creamy, making them an ideal dessert for any occasion. With their buttery graham cracker crust and silky lemon filling, they’re refreshing, satisfying, and easy to make.

Now it’s your turn—try this recipe and let me know: Do you prefer them plain or with extra toppings? Leave a comment below! 🍋✨

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Easy Mini Lemon Cheesecakes – Perfectly Sweet & Tangy!


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  • Author: Melany
  • Total Time: 2 hours 35 minutes (including chilling)
  • Yield: 12 mini cheesecakes

Description

These Mini Lemon Cheesecakes are the perfect bite-sized dessert, featuring a buttery graham cracker crust, a silky smooth lemon cheesecake filling, and a refreshing citrus kick. Easy to make, light yet creamy, and great for any occasion!


Ingredients

For the Graham Cracker Crust:

  • 1¾ cups graham cracker crumbs
  • ½ cup granulated sugar
  • ½ cup unsalted butter (melted)

For the Lemon Cheesecake Filling:

  • 16 oz cream cheese (softened)
  • ½ cup sour cream
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 tsp vanilla extract

Instructions

  • Prepare the Crust:
    • Preheat oven to 325°F (163°C).
    • Mix graham cracker crumbs, sugar, and melted butter in a bowl.
    • Press about 1 tablespoon of the mixture into lined muffin cups.
    • Bake for 5 minutes, then let cool.
  • Make the Cheesecake Filling:
    • Beat cream cheese and sugar until smooth.
    • Mix in sour cream, vanilla, lemon juice, and lemon zest.
    • Add eggs one at a time, mixing gently.
  • Assemble and Bake:
    • Divide filling evenly over the crusts.
    • Bake for 18-20 minutes, until set but slightly jiggly in the center.
    • Let cool in the oven with the door slightly open for 10 minutes.
  • Chill and Serve:
    • Transfer to a wire rack, cool completely, then refrigerate for at least 2 hours.
    • Enjoy chilled, topped with whipped cream or berries!

Notes

  • For extra lemon flavor, add more zest to the filling.
  • For clean removal, use cupcake liners in the muffin tin.
  • To store, keep in an airtight container in the fridge for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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