Name: Mini Lemon Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: For the crust:; 3/4 cup graham cracker crumbs; 2 tbsp granulated sugar; 3 tbsp unsalted butter, melted; For the lemon cheesecake filling:; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/4 cup sour cream or Greek yogurt; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; Optional toppings:; Whipped cream; Lemon zest or slices; Fresh berries; Powdered sugar dusting

Jump to Recipe·Leave a Review

Mini Lemon Cheesecakes are bright, creamy, and perfectly portioned little desserts that I love making for parties, holidays, or when I’m just craving something sweet and citrusy. With a buttery graham cracker crust and a smooth lemon-kissed cheesecake filling, each bite is full of fresh flavor. They’re baked in a muffin tin, making them easy to serve and even easier to enjoy.

Why You’ll Love This Recipe

I love these mini cheesecakes because they’re simple to make, yet feel fancy and impressive. The lemon adds a refreshing twist to classic cheesecake, balancing the richness with a little tang. They bake faster than a full cheesecake and don’t require a water bath, so I get all the flavor and texture I love with way less effort. Plus, they chill beautifully, which makes them a perfect make-ahead treat. Mini Lemon Cheesecakes

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
Unsalted butter, melted
Granulated sugar

For the lemon cheesecake filling:

Cream cheese, softened
Granulated sugar
Eggs
Sour cream or Greek yogurt
Fresh lemon juice
Lemon zest
Vanilla extract

Optional toppings:

Whipped cream
Lemon zest or thin lemon slices
Fresh berries
Powdered sugar dusting

Directions

I preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
In a small bowl, I combine the graham cracker crumbs, melted butter, and sugar. I press a tablespoon of the mixture into the bottom of each muffin liner to form the crust.
I bake the crusts for 5 minutes, then remove them from the oven while I prepare the filling.
In a mixing bowl, I beat the cream cheese and sugar until smooth. I add the eggs one at a time, then mix in the sour cream, lemon juice, lemon zest, and vanilla until everything is well combined.
I spoon the filling evenly over the baked crusts, filling each cup almost to the top.
I bake for 16–20 minutes, or until the centers are just set and slightly jiggly.
I cool the cheesecakes in the pan for 10 minutes, then transfer them to the fridge to chill for at least 2 hours before serving.
Before serving, I top each mini cheesecake with whipped cream, lemon zest, or fruit if I want an extra special touch.

Servings and timing

This recipe makes 12 mini cheesecakes and takes 15 minutes of prep time, 20 minutes of baking, and at least 2 hours of chilling, for a total of 2 hours and 35 minutes, mostly hands-off.

Variations

Sometimes I swirl a spoonful of lemon curd into the filling before baking for extra lemon punch. I’ve also tried them with a shortbread cookie crust instead of graham crackers for a buttery twist. For a no-bake version, I skip the eggs and use whipped cream folded into the cream cheese mixture, then chill until set.

storage/reheating

I store mini lemon cheesecakes in an airtight container in the fridge for up to 5 days. They taste even better the next day after the flavors have melded. I don’t reheat them—they’re meant to be served chilled. For longer storage, I freeze them (without toppings) and thaw them in the fridge before serving.

FAQs

Can I make these without a muffin tin?

Yes, I use silicone cupcake molds or ramekins if I don’t have a muffin tin. I still line them for easy removal.

Can I make them ahead of time?

Absolutely. I often make them a day ahead and keep them chilled until ready to serve.

What kind of lemons should I use?

I use fresh lemons for both juice and zest. Meyer lemons work beautifully for a slightly sweeter, more floral flavor.

How do I know when they’re done?

They should look set around the edges and have a slight jiggle in the center. They’ll continue to firm up as they cool.

Can I make them gluten-free?

Yes, I use gluten-free graham crackers or almond flour mixed with butter and sugar for the crust.

Conclusion

Mini Lemon Cheesecakes are the perfect little bites of sunshine. With their creamy filling, zesty lemon flavor, and simple prep, they’re a dessert I love making again and again. Whether I’m entertaining or just treating myself, these mini cheesecakes always bring big flavor in a small, satisfying package.

Mini Lemon Cheesecakes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini Lemon Cheesecakes are creamy, zesty individual desserts with a graham cracker crust and smooth lemon-infused filling. Baked in a muffin tin, they’re easy to make, perfectly portioned, and ideal for parties or make-ahead treats.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes (includes chilling)
Yield: 12 mini cheesecakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the crust:
3/4 cup graham cracker crumbs
2 tbsp granulated sugar
3 tbsp unsalted butter, melted
For the lemon cheesecake filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream or Greek yogurt
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Optional toppings:
Whipped cream
Lemon zest or slices
Fresh berries
Powdered sugar dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp into each muffin liner. Bake for 5 minutes, then remove and cool slightly.
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
Divide filling evenly among crusts, filling nearly to the top.
Bake for 16–20 minutes, until centers are just set and slightly jiggly.
Cool in pan for 10 minutes, then chill in the fridge for at least 2 hours.
Top with whipped cream, lemon zest, or berries before serving if desired.