Bright, zesty, and irresistibly creamy, these Mini Lemon Cheesecakes are the perfect bite-sized dessert for spring gatherings, summer parties, or just a cozy treat at home. Each cheesecake is built on a buttery graham cracker crust, layered with a silky-smooth lemon cheesecake filling, and topped with lemon curd or fresh whipped cream. They’re not only easy to make but also visually stunning and packed with fresh lemon flavor.
Why You’ll Love These Mini Lemon Cheesecakes
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Perfect single-serving dessert
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No water bath required
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Simple ingredients and quick prep
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Great for holidays, brunch, or showers
Whether you’re a lemon lover or just want something light and refreshing, these Mini Lemon Cheesecakes hit the sweet spot every time.
Ingredients
For the Crust:
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1 cup graham cracker crumbs
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2 tbsp granulated sugar
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4 tbsp melted butter
For the Cheesecake Filling:
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16 oz cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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¼ cup sour cream
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Zest of 1 lemon
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
Optional Toppings:
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Lemon curd
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Whipped cream
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Fresh lemon slices or zest
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Berries (like blueberries or raspberries)
Substitutions
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Graham Crackers: Swap with vanilla wafers, digestive biscuits, or gingersnaps for a twist.
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Sour Cream: Greek yogurt can be used for a lighter option.
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Lemon Juice: Bottled lemon juice can work, but fresh lemon juice gives a brighter flavor.
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Sugar: Coconut sugar or honey may be used, but may alter taste and color slightly.
How to Make Mini Lemon Cheesecakes
Step 1: Prepare the Crust
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Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
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Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
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Press about 1 tablespoon of the mixture into each cupcake liner.
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Bake for 5–6 minutes, then cool slightly.
Step 2: Make the Lemon Cheesecake Filling
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Beat cream cheese until smooth. Add sugar and mix until creamy.
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Add eggs, one at a time, mixing well.
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Stir in sour cream, lemon zest, lemon juice, and vanilla extract.
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Spoon filling evenly over the cooled crusts.
Step 3: Bake & Chill
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Bake cheesecakes for 15–18 minutes, or until centers are slightly jiggly.
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Turn off oven and let cheesecakes cool inside for 10 minutes.
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Remove and cool completely, then refrigerate for at least 2 hours or overnight.
Step 4: Add Toppings
Top each cheesecake with lemon curd, whipped cream, and a slice of lemon or a sprinkle of zest for a beautiful finish.
Mix-ins & Flavor Ideas
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Poppy seeds in the filling for a lemon-poppy twist
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Lemon curd swirl before baking for extra zing
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White chocolate chips mixed into the batter for a richer flavor
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Crushed almonds or nuts in the crust for texture
Recipe Tips
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Use room temperature cream cheese for a smooth, lump-free batter.
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Don’t overbake—centers should be slightly jiggly when done.
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Chill thoroughly before serving to set completely.
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Use a zester or microplane to avoid bitter lemon pith.
Storage & Freezing
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Refrigerator: Store covered for up to 5 days.
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Freezer: Freeze cheesecakes (without toppings) in an airtight container for up to 2 months. Thaw overnight in the fridge.
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Add toppings just before serving for best texture and appearance.
Recipe Variations
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Mini Key Lime Cheesecakes: Swap lemon for key lime juice and zest.
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Strawberry Lemon Cheesecakes: Add a dollop of strawberry sauce on top.
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Lemon Blueberry Cheesecakes: Fold in fresh or frozen blueberries to the batter.
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No-Bake Mini Lemon Cheesecakes: Use a no-bake cheesecake base and chill instead of baking.
FAQs – Mini Lemon Cheesecakes
Q: Can I make these mini cheesecakes ahead of time?
Yes! They’re ideal for prepping a day in advance and storing in the fridge until ready to serve.
Q: Can I use silicone muffin molds instead of paper liners?
Absolutely. Just make sure to let them cool completely before unmolding.
Q: Can I double the recipe for a party?
Definitely! Just bake in two muffin pans or in batches.
Q: Why did my cheesecakes crack?
Overbaking or mixing the batter too much can cause cracking. Don’t worry though—toppings cover it perfectly!
These Mini Lemon Cheesecakes are fresh, creamy, and downright irresistible. From the buttery crust to the tangy lemon topping, every bite is a burst of sunshine. Whether you’re planning a special event or simply need a citrusy pick-me-up, this recipe has you covered.
Mini Lemon Cheesecakes
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Zester or grater
- spoon
- Oven
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp melted butter
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press about 1 tbsp into each liner to form the crust.
- In a large bowl, beat cream cheese until smooth. Add 1/2 cup sugar and beat until fluffy.
- Mix in eggs one at a time, then stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Spoon the batter evenly over the crusts in each liner.
- Bake for 20–25 minutes until centers are just set.
- Let cool at room temperature, then chill in the fridge for at least 1 hour before serving.
- Top with lemon zest or whipped cream, if desired.
Notes
- For extra lemon flavor, add a drop of lemon extract.
- These can be made a day ahead and stored in the fridge.
