Mini Lemon Cheesecakes Treat

Category: Sweet Treats for Every Occasion

These mini lemon cheesecakes are a delightful fusion of creamy cream cheese, tangy lemon juice and zest, all balanced atop a buttery graham cracker crust. Simple steps—mix, bake, chill—make them accessible for any baker. Each bite features a luscious, smooth texture complemented by a bright citrus lift, finished in just 40 minutes. Perfect for gatherings, these portion-sized treats can be made in advance and dressed up with a lemon slice for extra flavor and presentation. Easy to serve, easy to impress, this dessert appeals to both citrus lovers and classic cheesecake fans.

Updated on Thu, 29 May 2025 21:26:44 GMT
A dessert with a lemon wedge on top. Pin
A dessert with a lemon wedge on top. | lottirecipes.com

These delightful mini lemon cheesecakes are my go to treat when I want something bright but indulgent that feels special yet secretly easy The graham cracker crust is classic and crowd pleasing while the fresh lemon in the creamy filling offers that sunny little zing perfect for parties picnics or an ordinary Tuesday

I remember the first time I brought these to a backyard party everyone went back for seconds and the recipe card practically vanished from the dessert table

Ingredients

  • Graham cracker crumbs: create the crunchy buttery crust use fresh crackers for best flavor and crumble them finely
  • Melted butter: brings the crust together choose unsalted for a cleaner flavor
  • Cream cheese: the star for creaminess go for full fat at room temperature for smooth blending
  • Sugar: sweetens both the crust and filling regular granulated works best
  • Eggs: help set the cheesecake filling opt for large eggs at room temperature to mix evenly
  • Sour cream: adds a subtle tang and smooths out the texture whole milk variety makes them extra creamy
  • Lemon juice: brings sparkle to every bite fresh squeezed only for the brightest taste
  • Lemon zest: delivers an extra burst of citrus aroma choose unwaxed lemons and zest only the outer yellow
  • Vanilla extract: rounds out the flavor profile pure extract if possible

Step by Step Instructions

Prepare the Muffin Tin:
Line each cup of your muffin tin with a cupcake liner or a strip of parchment to keep removal easy and mess free
Mix the Crust:
Stir together your graham cracker crumbs and melted butter until every crumb glistens then press a heaping tablespoonful into the bottom of each muffin cup pressing down firmly so it sets into a sturdy base
Blend the Filling:
With a handheld mixer or stand mixer beat your softened cream cheese and sugar until no lumps remain this can take several minutes patience is key for a silky finish
Add Eggs One by One:
Crack and add one egg at a time mixing well after each this gentle approach ensures your filling stays creamy not airy
Incorporate Sour Cream and Flavors:
Stir in your sour cream lemon juice fragrant lemon zest and vanilla extract until you have an even smooth batter be sure to scrape down the bowl so every bite tastes perfect
Assemble and Bake:
Spoon the filling onto your prepared crusts filling almost to the top and smooth the surface with the back of your spoon Bake in your preheated oven twenty to twenty five minutes until just set in the centers the middles can jiggle slightly but not slosh
Cool Then Chill:
Remove the tin from the oven and let cool to room temperature the cheesecakes will firm up as they cool Once cool transfer the cheesecakes still in their tins to the fridge for at least two hours for the ultimate creamy texture
A slice of cheesecake with a lemon wedge on top. Pin
A slice of cheesecake with a lemon wedge on top. | lottirecipes.com

The fresh lemon zest is my favorite touch I love grating it over the bowl and catching those bursts of citrus aroma My youngest always wants to help with the zester and we end up giggling with lemon scented hands as we finish the batter together

Storage Tips

Mini lemon cheesecakes store beautifully in the refrigerator in an airtight container for up to five days For longer storage freeze them individually wrapped in plastic and then placed in a freezer bag To serve let them thaw overnight in the fridge or for about twenty minutes at room temperature

Ingredient Substitutions

Swap graham cracker crumbs for vanilla wafer or digestive biscuit crumbs for a different base If you want a sharper lemon note use Meyer lemons or add a tablespoon of lemon curd to the filling Greek yogurt can sub for sour cream in a pinch

Serving Suggestions

Serve these minis with a dollop of whipped cream and a fresh raspberry on top or for extra flair a very thin lemon slice or twist Add a dusting of powdered sugar for a special touch

Baking Origins

Cheesecake has been around since ancient Greece but this mini version is a modern twist The lemony filling nods to sunny American bakes from the mid twentieth century when citrus desserts first became popular on potluck tables

Recipe Questions & Answers

→ What makes these cheesecakes creamy and smooth?

The combination of softened cream cheese, eggs, and sour cream creates a rich, smooth filling that bakes up creamy every time.

→ Can I add extra lemon flavor?

Absolutely! Add a bit more lemon juice or zest to the filling, or top with a thin lemon slice before serving for enhanced citrus notes.

→ How can I ensure easy removal from the muffin tin?

Using cupcake liners helps with easy removal and presentation. Make sure the crust is firmly pressed for best results.

→ Can these cheesecakes be made ahead?

Yes, they're perfect for preparing in advance. Chill them in the refrigerator for several hours to set before serving.

→ What’s the best way to serve these?

Serve chilled, either plain or topped with fresh lemon zest or a thin wedge for a burst of color and flavor.

Mini Lemon Cheesecakes Delight

Creamy mini cheesecakes with bright lemon notes and a crisp graham cracker base, ideal for gatherings.

Preparation Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Category: Desserts

Difficulty Level: Easy

Cuisine Type: American

Yield: 12 Servings (12 mini cheesecakes)

Dietary Preferences: Vegetarian

What You'll Need

→ Crust

01 120 grams graham cracker crumbs
02 60 milliliters melted unsalted butter

→ Filling

03 450 grams cream cheese, softened
04 100 grams granulated sugar
05 2 large eggs
06 60 grams sour cream
07 30 milliliters freshly squeezed lemon juice
08 1 teaspoon finely grated lemon zest
09 1 teaspoon pure vanilla extract

Steps to Follow

Step 01

Heat oven to 160°C (325°F) and line a muffin tin with paper liners.

Step 02

Combine graham cracker crumbs with melted butter in a bowl. Mix until evenly moistened, then press mixture firmly into the base of each muffin cup.

Step 03

In a separate bowl, beat softened cream cheese with sugar until smooth and lump-free. Incorporate eggs one at a time, mixing after each addition. Gently mix in sour cream, lemon juice, lemon zest, and vanilla extract until homogeneous.

Step 04

Spoon cream cheese filling onto prepared crusts, filling each cup nearly to the top. Bake for 20–25 minutes, until centers are set but still slightly soft.

Step 05

Allow cheesecakes to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

Additional Notes

  1. Enhance citrus note by garnishing with a thin slice of lemon prior to serving.
  2. For effortless removal, line the muffin tin with cupcake papers.
  3. These can be prepared in advance and refrigerated, offering a convenient dessert option.

Tools You'll Need

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring spoons and cups

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains milk, eggs, and gluten due to dairy products, eggs, and graham crackers.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 250
  • Fats: 18 g
  • Carbohydrates: 19 g
  • Proteins: 4 g