Mini Lemon Cheesecakes

These Mini Lemon Cheesecakes strike the perfect balance between rich, creamy texture and bright, citrusy flavor. Built on a buttery graham cracker crust and finished with a smooth lemon-infused filling, they make a delightful treat for parties, holidays, or everyday indulgence. Their mini size makes them not only adorable but also incredibly convenient for serving and storing.

Why You’ll Love Mini Lemon Cheesecakes

• Quick & Easy: Simple ingredients, fast prep, and no water bath required
• Perfectly Portioned: Individual servings make for easy sharing
• Bright & Creamy Flavor: Zesty lemon pairs perfectly with the creamy filling
• Make-Ahead Friendly: Can be stored in the fridge or freezer
• Customizable: Add toppings like fruit, whipped cream, or lemon curd

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• ¼ cup melted butter

Cheesecake Filling:

• 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

Directions

Step 1: Preheat and Prep

• Preheat your oven to 325°F (160°C).
• Line a 12-cup muffin tin with paper cupcake liners for easy release. Set aside.

Make the Crust

• In a medium bowl, combine 1 cup graham cracker crumbs with ¼ cup melted butter. Stir until fully moistened and resembles wet sand.
• Spoon 1 tablespoon of the crumb mixture into each lined muffin cup.
• Press the crust firmly into the bottom of each cup using the back of a spoon or your fingers.
• Bake for 8 minutes, then remove from the oven and let cool while you prepare the filling.

Prepare the Cheesecake Filling

• In a large mixing bowl, beat 16 oz of softened cream cheese and ½ cup sugar with a hand mixer or stand mixer on medium speed until smooth and creamy (2–3 minutes).
• Add the eggs, one at a time, mixing just until incorporated after each.
• Mix in the ¼ cup sour cream, 2 tbsp lemon juice, 1 tsp lemon zest, and 1 tsp vanilla extract.
• Continue mixing on low speed until the batter is completely smooth and lump-free. Do not overmix.

Assemble

• Divide the cheesecake filling evenly among the prepared muffin cups, filling each nearly to the top.
• Use a spoon or small spatula to smooth the tops.

Bake

• Bake at 325°F (160°C) for 20–25 minutes, or until the centers are just set and slightly jiggly.
• Do not overbake—cheesecakes will firm up as they cool.

Cool and Chill

• Let cheesecakes cool in the pan for 10 minutes.
• Transfer to a wire rack and allow to cool completely to room temperature.
• Chill in the refrigerator for at least 2 hours before serving for the best texture and flavor.

Pro Tips and Variations

• Room Temp Ingredients: Always use room-temperature cream cheese and eggs for a smooth filling.
• Extra Zest: Want it more lemony? Add an extra teaspoon of zest.
• No Mixer?: Use a strong whisk and stir vigorously if no mixer is available.
• Topping Ideas: Add fresh berries, lemon curd, or whipped cream before serving.
• Make it Gluten-Free: Substitute gluten-free graham crackers for the crust.

Serving Suggestions

• Garnish with a thin lemon slice, whipped cream, or fresh berries for a pop of color.
• Serve on a dessert platter for parties, or place in cupcake boxes for gifting.
• Pair with iced tea, sparkling lemonade, or coffee for a complete dessert experience.

Storage/Reheating

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Place cheesecakes on a tray and freeze for 1 hour, then transfer to a freezer bag or container. Store up to 3 months.
• Thaw: Thaw overnight in the fridge before serving. Do not microwave.

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled will work in a pinch.

How do I prevent cracks in the tops?
Don’t overbake, and allow the cheesecakes to cool slowly. You can also bake them in a water bath for extra insurance.

Can I make these a day ahead?
Yes! These actually taste better after chilling overnight.

Can I double this recipe?
Absolutely—just use a second muffin tin or bake in batches.

Can I make these crustless?
Yes, simply skip the crust and use silicone muffin liners for easy release.

Conclusion

Mini Lemon Cheesecakes are a crowd-pleasing treat you can whip up with ease. Their fresh, citrusy flavor combined with a rich, creamy filling and buttery graham crust makes them an ideal dessert for any season. With minimal effort and maximum payoff, these minis are sure to become a go-to favorite in your baking repertoire.

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