
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

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.