Why You’ll Love This Recipe

These Mini Lemon Cheesecakes are a delightful dessert that combines the creamy richness of cheesecake with the refreshing zest of lemon. The crust provides a buttery crunch, while the lemon-infused filling offers a light, tangy sweetness that’s simply irresistible. The mini size makes them perfect for portion control, and the vibrant lemon flavor adds a perfect touch of brightness. Whether you’re hosting a party or just treating yourself, these mini cheesecakes are the perfect way to enjoy a classic dessert with a citrusy twist.

Ingredients

1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
Fresh whipped cream (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (165°C).
Line a 12-cup muffin tin with paper cupcake liners.
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Divide the graham cracker mixture evenly among the muffin cups, pressing it down firmly to form the crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add sugar, eggs (one at a time), sour cream, lemon juice, lemon zest, vanilla extract, and salt. Beat until well combined and smooth.
Spoon the cream cheese mixture evenly into each muffin cup, on top of the graham cracker crusts.
Bake for 18-22 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, refrigerate for at least 2 hours (or overnight) to let the flavors set.
Before serving, top each mini cheesecake with fresh whipped cream and a small lemon slice or zest, if desired.

Servings and timing

Servings: 12
Total Time: 30 minutes prep time + 2 hours chilling time

Variations

Fruit topping: Top the mini cheesecakes with fresh berries like raspberries, blueberries, or strawberries for added color and flavor.
Crust options: For a different twist, you can use crushed vanilla wafers, shortbread cookies, or even coconut for the crust instead of graham crackers.
Lemon meringue: Add a light meringue topping to your mini cheesecakes by whipping egg whites with sugar and browning them lightly under the broiler.

Storage/Reheating

Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
Reheating: These mini cheesecakes are best enjoyed chilled, so there is no need to reheat them. Just take them out of the fridge 10 minutes before serving to bring them to room temperature.

FAQs

1. Can I use a different fruit instead of lemon?

Yes, you can easily swap the lemon juice and zest for other citrus fruits like lime, orange, or even grapefruit for a fresh, different twist.

2. Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day or two in advance. In fact, they taste even better after chilling in the refrigerator for a few hours or overnight.

3. Can I use a store-bought crust?

Absolutely! If you want to save time, you can use store-bought mini graham cracker crusts or other pre-made dessert crusts.

4. Can I freeze these mini cheesecakes?

Yes, you can freeze the mini cheesecakes. Just wrap them individually in plastic wrap and place them in an airtight container. Freeze for up to 2 months, and thaw in the refrigerator before serving.

5. Can I use low-fat cream cheese in this recipe?

Yes, you can use low-fat or reduced-fat cream cheese if you’re looking to make a lighter version of the cheesecakes. However, the texture may be slightly different.

6. Can I use a regular-sized cheesecake pan instead of mini muffin cups?

Yes, you can use a standard cheesecake pan, but you’ll need to adjust the baking time accordingly. The mini version bakes faster, so the larger pan will require 30-40 minutes of baking.

7. How can I make the crust more flavorful?

For a more flavorful crust, you can add a pinch of cinnamon or nutmeg to the graham cracker crumbs. You can also try mixing in toasted coconut flakes for an extra texture and taste.

8. Can I skip the sour cream in the filling?

The sour cream adds a smooth texture and subtle tang to the cheesecake, but you can skip it if you prefer. You could also substitute it with Greek yogurt for a similar effect.

9. What if I don’t have cupcake liners?

If you don’t have cupcake liners, you can lightly grease the muffin tin cups with butter or non-stick spray. You may need to carefully remove the cheesecakes with a spoon.

10. Can I make these cheesecakes without eggs?

Yes, you can substitute the eggs with a flax egg or another egg replacement, but the texture might be a bit different from the original recipe.

Conclusion

Mini Lemon Cheesecakes are the perfect individual treat that combines the smooth richness of cheesecake with the zesty tang of lemon. Whether you’re serving them at a gathering or enjoying them as a personal indulgence, these mini cheesecakes offer a refreshing and satisfying dessert experience. With simple ingredients, easy preparation, and endless customization options, this recipe is a must-try for cheesecake lovers everywhere.