Mini Lemon Cheesecakes

4.70 from 10 ratings

Our mini lemon cheesecakes are made with a simple graham cracker crust and a citrusy lemon cheesecake filling. Individual lemon cheesecakes are the perfect balance of sweet and tart!

Prep Time15

Cook Time20

Chilling Time4

Total Time4 35

Course: Dessert

Cuisine: American

Keyword: lemon cheesecake, mini lemon cheesecakes

Servings: cheesecakes

Author: Beth

Equipment

Ingredients

Crust

1 cup (113g) graham cracker crumbs
4 Tbsp (57g) unsalted butter melted, 1/2 stick

Cheesecake

16 oz (452g) full fat cream cheese softened to room temperature
½ cup (99g) granulated sugar
1 tsp vanilla extract
2 tbsp lemon juice fresh squeezed
2 large eggs room temperature

Topping

whipped cream (1 pint heavy whipping cream, 1/2 cup powdered sugar, & 1 tsp vanilla extract)
lemon slices

Instructions

Crust

Preheat the oven to 350º F. Line a regular sized muffin pan with paper muffin liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand. Put 1-2 tbsp of crumbs in each muffin cup. Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
1 cup (113g) graham cracker crumbs, 4 Tbsp (57g) unsalted butter

Cheesecake

In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 1-2 minutes.
16 oz (452g) full fat cream cheese, ½ cup (99g) granulated sugar
Beat in vanilla extract, and lemon juice. Then beat in the eggs. The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
1 tsp vanilla extract, 2 tbsp lemon juice, 2 large eggs
Evenly divide the cheesecake batter among the muffin cups, filling the liners full. Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
Top with whipped cream or fresh fruit before serving.
whipped cream (1 pint heavy whipping cream, 1/2 cup powdered sugar, & 1 tsp vanilla extract), lemon slices

Notes

How to store: Refrigerate your mini cheesecakes in an airtight container for up to a week.

How to freeze: You can freeze mini cheesecakes for up to 3 months. They can be individually wrapped, or you can place them in an airtight storage container or freezer bag with parchment paper between the layers to keep them from sticking. Let them thaw in the refrigerator before serving.

How to make homemade whipped cream: In a cold bowl, combine 1 pint heavy whipping cream (2 cups), 1/2 cup powdered sugar and 1 tsp vanilla extract. Beat with an electric mixer on high for 5-7 minutes, until stiff peaks form.

Nutrition