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

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Instructions

Preheat oven to 325°F (163°C) and line a muffin tin with 12 cupcake liners.
In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
Press 1–2 tablespoons of crust mixture into each liner and press down firmly. Bake for 5 minutes and set aside to cool.
In another bowl, beat cream cheese and sugar until smooth.
Add egg, vanilla, lemon juice, lemon zest, and sour cream (if using). Beat until the mixture is fully combined and creamy.
Divide the filling evenly among the liners, filling nearly to the top.
Bake for 16–18 minutes until edges are set and centers are slightly jiggly.
Let cool completely, then refrigerate for at least 2 hours or overnight.
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.