Mini Lemon Cheesecakes are bright, creamy, and irresistibly refreshing. With a buttery graham cracker crust and a silky lemon-kissed cheesecake filling, these bite-sized treats are perfect for spring, summer, or any time I’m craving a tangy-sweet dessert in a fun, portable form.
Why You’ll Love This Recipe
I love how these mini cheesecakes come together quickly and offer the perfect balance of rich creaminess and zesty lemon flavor. They’re easy to make ahead, simple to serve (no slicing required), and always a crowd-pleaser. Whether I’m hosting a party or just want to keep something sweet in the fridge, these little cheesecakes always hit the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the crust:
graham cracker crumbs
melted butter
granulated sugar
for the filling:
cream cheese, softened
granulated sugar
egg
vanilla extract
fresh lemon juice
lemon zest
sour cream (optional for extra creaminess)
optional toppings:
whipped cream
lemon curd
fresh berries
extra lemon zest
directions
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I preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
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I mix the graham cracker crumbs, melted butter, and sugar in a bowl until the texture feels like wet sand.
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I press a spoonful of the crust mixture into the bottom of each liner and press it down firmly. I bake the crusts for 5 minutes, then let them cool.
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In another bowl, I beat the cream cheese and sugar until smooth and creamy.
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I add the egg, vanilla, lemon juice, lemon zest, and sour cream (if using), and mix until everything is fully combined and smooth.
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I spoon the cheesecake filling over each crust, filling each liner almost to the top.
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I bake for 16–18 minutes, or until the centers are set and slightly jiggly.
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I let them cool to room temperature, then refrigerate for at least 2 hours (or overnight) before serving.
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I top with whipped cream, lemon curd, or berries just before serving, if I want to make them extra pretty.
Servings and timing
This recipe makes 12 mini cheesecakes. Prep time takes about 15 minutes, bake time is 18 minutes, and chill time is at least 2 hours.
Variations
Sometimes I swirl a bit of lemon curd into the batter before baking for extra citrus flavor. I’ve also added crushed ginger cookies to the crust for a spicy twist. When I want a lower sugar option, I use a sugar substitute and Greek yogurt instead of sour cream. For a more elegant presentation, I garnish them with candied lemon slices.
storage/reheating
I store the mini cheesecakes in an airtight container in the fridge for up to 5 days. They can also be frozen—once fully chilled, I wrap them individually and store in a freezer bag for up to 2 months. I thaw them in the fridge overnight before serving. No reheating needed—these are best enjoyed chilled.
FAQs
Can I make these without cupcake liners?
Yes, I’ve made them in a greased muffin tin, but liners make cleanup and serving a lot easier. Silicone muffin cups work great too.
Can I use bottled lemon juice?
Fresh lemon juice has the best flavor, but bottled works in a pinch. I always try to use fresh zest, though—that’s where most of the lemon flavor comes from.
How do I know when the cheesecakes are done baking?
The edges should look set, and the centers should have a slight jiggle. They’ll firm up as they cool and chill.
Can I make these ahead of time?
Absolutely. I usually make them a day ahead and keep them in the fridge. They’re even better the next day when fully set.
What’s the best way to top them?
I like to top them with whipped cream and lemon zest or a little dollop of lemon curd. Fresh berries also pair beautifully with the citrus flavor.
Conclusion
Mini Lemon Cheesecakes are everything I love in a dessert—creamy, tangy, sweet, and perfectly portioned. They’re simple to make, easy to serve, and always leave me wanting just one more. Whether I’m celebrating a special occasion or just craving something citrusy, these mini treats never disappoint.
Print
Mini Lemon Cheesecakes
- Prep Time: 15 minutes
- Total Time: About 2 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Lemon Cheesecakes are the perfect bite-sized desserts—bright, creamy, and bursting with citrus flavor. A buttery graham cracker crust holds a rich, tangy lemon cheesecake filling, making each one a refreshing and irresistible treat. Whether you’re looking for an easy spring dessert, a make-ahead cheesecake recipe, or just a sweet citrus treat, these mini lemon cheesecakes deliver every time.
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp sour cream (optional, for extra creaminess)
- Optional toppings:
- Whipped cream
- Lemon curd
- Fresh berries
- Additional lemon zest
Instructions
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Preheat oven to 325°F (163°C) and line a muffin tin with 12 cupcake liners.
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In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
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Press 1–2 tablespoons of crust mixture into each liner and press down firmly. Bake for 5 minutes and set aside to cool.
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In another bowl, beat cream cheese and sugar until smooth.
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Add egg, vanilla, lemon juice, lemon zest, and sour cream (if using). Beat until the mixture is fully combined and creamy.
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Divide the filling evenly among the liners, filling nearly to the top.
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Bake for 16–18 minutes until edges are set and centers are slightly jiggly.
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Let cool completely, then refrigerate for at least 2 hours or overnight.
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Top with whipped cream, lemon curd, or berries before serving if desired.
Notes
- Add a swirl of lemon curd before baking for extra zing.
- Crushed ginger cookies make a spicy, flavorful alternative crust.
- Use Greek yogurt in place of sour cream for a lighter version.
- Garnish with candied lemon slices for a fancy touch.
- Store in the fridge up to 5 days or freeze for up to 2 months.
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