Introduction

These mini lemon cheesecakes are the perfect individual treat combining creamy, tangy cheesecake with a buttery graham cracker crust. They are easy to make and delightful for any occasion, offering a fresh citrus twist on a classic dessert.

The image shows six small lemon cheesecakes arranged on a round white plate. Each cheesecake has three visible layers: a rough, crumbly brown base made from crushed biscuits, a smooth pale yellow cheesecake middle, and a white whipped cream swirl on top. On the whipped cream, a thin slice of bright yellow lemon is placed, along with a small fresh green mint leaf. The plate sits on a white marbled surface, and in the background, there are blurred whole lemons adding a warm yellow tone to the scene. The lighting is soft and warm, highlighting the creamy texture of the cheesecakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups of graham cracker crumbs
¼ cup of granulated sugar
½ teaspoon of cinnamon (optional, for added warmth)
¼ cup of melted butter (unsalted or salted)
16 oz (2 packages) of cream cheese (softened)
½ cup of granulated sugar
2 large eggs
¼ cup of sour cream
¼ cup of heavy cream
Zest of one large lemon
2 tablespoons of fresh lemon juice
1 teaspoon of vanilla extract
A pinch of salt

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners or silicone muffin cups. In a small bowl, mix graham cracker crumbs, granulated sugar, and cinnamon (if using). Add melted butter and stir until crumb mixture resembles wet sand. Press about 1 tablespoon of this crust mixture into the bottom of each muffin cup. Bake for 8 minutes, then let crusts cool slightly.
Step 2: In a large bowl, beat softened cream cheese and ½ cup sugar on medium speed until smooth and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each. Then mix in sour cream, heavy cream, lemon zest, lemon juice, vanilla extract, and a pinch of salt on low speed until smooth and creamy.
Step 3: Spoon the cheesecake filling over cooled crusts in the muffin tin, filling nearly to the top. Smooth the tops gently. Bake at 325°F (163°C) for 18-20 minutes until centers are set but slightly jiggly. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.

Tips & Variations

Use room temperature cream cheese to ensure a smooth, lump-free filling.
Add a teaspoon of poppy seeds to the filling for texture and extra lemon flavor.
Swap lemon zest and juice for lime to create mini lime cheesecakes.
Top cheesecakes with fresh berries or a berry compote for a colorful finish.

Storage

Store mini lemon cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. To reheat slightly, let them sit at room temperature for 10-15 minutes but avoid microwaving to maintain the creamy texture.

How to Serve

The image shows five small round lemon cheesecakes placed on a round wooden board lined with parchment paper, which sits on a white marbled textured surface. Each cheesecake has two main layers: a crumbly brown biscuit base at the bottom and a smooth, pale yellow lemon cheesecake layer on top. On each cheesecake, there is a swirl of white whipped cream, topped with a thin, translucent lemon slice and a small green mint leaf for decoration. There are also small lemon zest pieces scattered around the board, with blurred lemon halves and rounds 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, you can make them up to two days in advance and keep them refrigerated until ready to serve. Just be sure to cover them well to prevent drying out.

Can I freeze mini lemon cheesecakes?

Yes, they freeze well. Wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 1 month. Thaw overnight in the refrigerator before enjoying.