Mini Lemon Cheesecakes
These Mini Lemon Cheesecakes are the perfect balance of creamy indulgence and zesty brightness, making them an irresistible treat for any occasion. Featuring a buttery graham cracker crust and a velvety lemon-infused cream cheese filling, these bite-sized delights are both elegant and easy to make. With just 20 minutes of prep time, they bake up quickly in a muffin tin and are chilled to perfection for a refreshing dessert that's ideal for parties, brunches, or weeknight indulgence. Garnished with a dollop of whipped cream and a touch of fresh lemon zest, these cheesecakes deliver a burst of citrusy flavor in every bite—perfect for satisfying your sweet tooth. Whether you're a cheesecake lover or a lemon enthusiast, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.6667 cup granulated sugar (for filling)
- 2 eggs
- 0.3333 cup sour cream
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- fresh whipped cream (optional, for topping)
- lemon slices or zest (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until well combined.
Divide the graham cracker mixture evenly among the 12 muffin cups (about 1 tablespoon per cup) and press firmly to create an even crust. Set aside.
In a large mixing bowl, beat the cream cheese and 2/3 cup of granulated sugar together with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition to fully incorporate.
Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy.
Spoon the cream cheese mixture evenly into the prepared muffin cups, filling each almost to the top.
Bake in the preheated oven for 15-20 minutes, or until the centers are just set and slightly jiggly.
Remove the muffin tin from the oven and allow the cheesecakes to cool to room temperature in the pan. Once cool, transfer the muffin tin to the refrigerator and chill for at least 2 hours or overnight.
Before serving, remove the paper liners and top each mini cheesecake with a dollop of whipped cream and a small lemon slice or extra zest for garnish, if desired.
Nutrition Facts
Calories |
3516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.8 g | 316% | |
| Saturated Fat | 144.3 g | 722% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 289.1 g | 105% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 212.1 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 704 mg | 54% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
