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Melany

Easy Mini Lemon Cheesecakes – Perfectly Sweet & Tangy!

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

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

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Let us know how it was!