There’s something delightful about individual cheesecakes with a refreshing citrus twist.
These mini lemon cheesecakes are creamy, tangy, and perfectly portioned for parties, desserts, or afternoon treats.
Why You’ll Love This Recipe
They’re bite-sized, making them easy to serve at gatherings.
The lemon adds a bright, zesty contrast to the rich cheesecake.
The graham cracker crust provides a buttery crunch.
They chill beautifully and taste even better the next day.
What You’ll Need (Ingredient Highlights)
Graham cracker crumbs and melted butter form the classic cheesecake base.
Cream cheese makes the filling rich and smooth.
Fresh lemon juice and zest add brightness and flavor.
Sour cream brings tang and creaminess.
Vanilla ties all the flavors together.
Pro Tips Before You Start
Use room temperature cream cheese for a smooth filling.
Line the muffin tin with paper liners for easy removal.
Don’t overbake—the centers should be slightly soft.
Cool completely before chilling to avoid cracks.
How to Make Mini Lemon Cheesecakes
Step 1 – Prepare the crust
Mix graham cracker crumbs with melted butter. Press into mini muffin tin.
Step 2 – Make the filling
Beat cream cheese, sugar, eggs, sour cream, lemon juice, lemon zest, and vanilla until smooth.
Step 3 – Fill and bake
Spoon filling over crusts. Bake until just set.
Step 4 – Chill and serve
Cool, then refrigerate until firm. Serve chilled.
What to Serve Them With
Fresh berries make a perfect topping.
Whipped cream adds extra indulgence.
A drizzle of lemon glaze enhances citrus flavor.
Variations / Substitutions
Swap graham crackers for vanilla wafers or Oreos.
Try lime or orange zest instead of lemon.
Make them crustless by baking the filling in muffin liners.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 2 months; thaw overnight before serving.
Best enjoyed chilled for the creamiest texture.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works in a pinch.
Do I need to use sour cream?
Yes, it adds creaminess and tang, but Greek yogurt can be substituted.
How do I know when they’re done baking?
The centers should be slightly wobbly—they’ll set as they cool.
Can I make these without liners?
It’s possible, but liners make them easier to remove and serve.
Can I double the recipe for a crowd?
Yes, simply double all ingredients and bake in two muffin pans.
Can I use low-fat cream cheese?
Yes, but the texture won’t be as rich and creamy.
Can I top these with fruit?
Absolutely—fresh berries or fruit compote pair beautifully.
How long should I chill them?
At least 2 hours, but overnight is ideal.
Can I use a mini cheesecake pan instead of a muffin tin?
Yes, both work well for this recipe.
Why did my cheesecakes crack?
They may have been overbaked or cooled too quickly.
Chill fully to help smooth them out.
Final Thoughts
Mini lemon cheesecakes are the perfect balance of creamy and tangy.
They’re easy to make, elegant to serve, and always a hit at any table.
