Introduction

These Mini Lemon Cheesecakes are a delightful twist on the classic dessert, offering a creamy, tangy flavor in a convenient bite-sized form. Perfect for parties or a simple treat, they combine a buttery graham cracker crust with a fresh lemony filling.

The image shows six small round lemon cheesecakes arranged on a white plate with a wooden edge, placed on a white marbled surface. Each cheesecake has two layers: a thicker, smooth pale yellow creamy layer on top and a crumbly light brown crust at the bottom. On top of each cake, there is a swirl of white whipped cream, a thin round slice of bright yellow lemon, and a small green mint leaf. In the blurred background, whole lemons add a fresh touch to the scene. The lighting is soft and natural, highlighting the creamy texture and fresh garnishes of the cheesecakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
¼ cup melted butter
16 oz cream cheese, softened
½ cup sugar
2 eggs
¼ cup sour cream
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: In a bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly into the bottoms of a muffin tin to form the crust.
Step 3: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Step 4: Add the eggs one at a time, mixing well after each addition to incorporate fully.
Step 5: Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until the filling is well blended.
Step 6: Spoon the filling evenly over the prepared crusts in the muffin tin.
Step 7: Bake for 20 to 25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
Step 8: Allow the mini cheesecakes to cool at room temperature, then refrigerate for at least 2 hours before serving to let them fully set.

Tips & Variations

Use fresh lemon zest and juice for the best bright flavor, or substitute with lime for a different citrus twist.
For a sweeter crust, add a tablespoon of sugar to the graham cracker mixture before pressing it into the tin.
Top each cheesecake with fresh berries or a dollop of whipped cream to enhance presentation and taste.

Storage

Store the mini lemon cheesecakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month; thaw in the refrigerator before serving. Reheat is generally not recommended, as these are best enjoyed chilled.

How to Serve

The image shows six small, round lemon cakes on a white plate. Each cake has three layers: a bottom crumbly golden crust, a thick middle pale yellow lemon filling, and a top layer of white whipped cream shaped in a swirl. On top of the cream, there is a thin lemon slice and small green herb leaves, with tiny black poppy seeds sprinkled over the cream. The plate rests on a white marbled surface, and there is a bowl of whole lemons blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator to allow flavors to meld and to save time on the day of serving.

What if I don’t have a muffin tin?

You can use small ramekins or any similar-sized baking dishes. Just adjust the baking time slightly if needed and ensure the crust is pressed firmly into the bottom.