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Mini Lemon Cheesecakes

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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.

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

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. 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.
  3. 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.
  4. Divide filling evenly among crusts, filling nearly to the top.
  5. Bake for 16–20 minutes, until centers are just set and slightly jiggly.
  6. Cool in pan for 10 minutes, then chill in the fridge for at least 2 hours.
  7. Top with whipped cream, lemon zest, or berries before serving if desired.

Notes

  • Swirl in lemon curd for extra flavor before baking.
  • Shortbread cookie crust can be used instead of graham crackers.
  • Use silicone molds or ramekins if you don’t have a muffin tin.
  • Store in fridge for up to 5 days or freeze without toppings for up to 1 month.
  • Use gluten-free graham crackers or almond flour for a gluten-free version.

Nutrition

Find it online: https://recipesbyliza.com/mini-lemon-cheesecakes/