Mini Lemon Cheesecakes are the perfect bite-sized treat for any dessert lover! With a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and a burst of fresh citrus flavor, these mini cheesecakes are easy to make and always a crowd-pleaser. Top them with whipped cream, berries, and a sprinkle of lemon zest for a beautiful finish. If you love lemon desserts, this recipe is a must-try!
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Whipped cream (optional)
- Fresh berries (optional)
- Extra lemon zest (optional)
Instructions
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Divide the crust mixture evenly among the muffin cups (about 1 tablespoon per cup). Press down firmly to form a compact crust.
- Bake the crusts for 5-6 minutes, then remove from the oven and let cool slightly.
- In a medium bowl, beat the softened cream cheese and 1/4 cup sugar until smooth and creamy.
- Add the egg, lemon juice, lemon zest, and vanilla extract. Beat until well combined and smooth.
- Spoon the cheesecake filling evenly over the cooled crusts, filling each cup nearly to the top.
- Bake for 15-18 minutes, or until the centers are just set (they may jiggle slightly).
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving. Garnish with whipped cream, fresh berries, and extra lemon zest if desired.
Tips for Perfect Mini Lemon Cheesecakes
- Use room temperature cream cheese for the smoothest filling.
- Don’t overbake—the centers should be just set and slightly jiggly.
- Chill thoroughly for the best texture and flavor.
FAQ
- Can I use bottled lemon juice? Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
- How long do these keep? Store in the refrigerator for up to 5 days.
- Can I freeze mini cheesecakes? Yes! Freeze without toppings for up to 2 months. Thaw in the fridge before serving.
Love lemon desserts? Try our Two-Layer Strawberry Shortcake for another fruity treat!
