Mini Lemon Cheesecakes
Muffin tin cheesecakes flavored with fresh lemon juice and zest. These mini lemon cheesecakes are perfect for spring holidays, baby and bridal showers, and of course, brunch!
Hi there! Back again with another cheesecake recipe. I’m trying to squeeze in one last springy treat that would be perfect for your Easter spread. If cheesecake isn’t on your must-make list, you’re going to want to add it! Whether it’s a full size cheesecake, an Instant Pot cheesecake, no-bake cheesecake or these dainty little bites of sunshine, cheesecake is a must!!
Back in the day I was obsessed with mini mini cheesecake pan (affiliate link), ok, I still am. What changed? I lost one of the bases and now I can only make 11 instead of a full dozen! ?? That forced me to start using my springform pan, 9×9 baking pan, and my regular muffin pan. I’m sure most of you have a muffin pan laying around, so that’s probably really good news!
You’ll line the muffin pan with 12 paper liners. I prefer using grease-proof liners, however, if you can’t find them foil ones will work too (they just might stick a little more). Then press the graham cracker crust into each liner. I found a tablespoon and a half was the perfect amount. FYI: if you prefer thinner crusts, you may want to halve the recipe. Bake them for 6-8 minutes and let them cool while you prepare the batter.
The batter is pretty straightforward. Mix everything using a stand mixer or a hand mixer. Make sure the cream cheese, sour cream and eggs are at room temperature!!! If you don’t let them warm up they will create a very lumpy batter. I may or may not be speaking from past experience… ? I know I’m not the only one!
Fill the liners up until they’re about 1/8-inch from the top. They should be VERY full. Tap the pan on the counter a few times then place in the oven to bake for about 25 minutes. Let them rest in the oven for 10 minutes before you remove them. This will help prevent cracks from forming. Once they’ve been chilled, serve them as-is or top them with homemade lemon curd or fresh fruit. YUM!
Mini Lemon Cheesecakes
For the crust:
- 5 tbsp. unsalted butter - melted
- 1 c. graham cracker crumbs
- 2 tbsp. granulated sugar
- pinch salt
For the filling:
- 12 oz. 1 1/2 blocks original cream cheese, room temperature
- 2/3 c. granulated sugar
- 2 tbsp. all-purpose flour
- 1/2 c. sour cream OR ricotta - room temperature
- 1 1/2 tsp. vanilla extract
- 1/4 c. fresh lemon juice
- Zest of 2 lemons
- 2 large eggs - room temperature
- Preheat oven to 325 degrees. Line a standard size muffin tin with 12 paper liners, set aside.
- In a small mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix until the crumbs are moist.
- Scoop 1 1/2 tablespoons of the graham mixture into the bottom of each liner. Press to create a firm, even crust. Bake for 6-8 minutes, then remove and allow to cool.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar and flour. Beat on medium speed for 3 minutes until smooth.
- With mixing speed on low, gradually add the sour cream, vanilla, lemon juice and zest. Beat for 2 minutes on medium speed.
- Add eggs one at a time, mixing well after each addition. Beat for an additional minute on medium speed.
- Divide the batter between the 12 muffin liners. They will be full, just make sure they have at least 1/8 inch of liner showing. Tap the pan on the counter 3 times. Place into the oven and bake for 24-26 minutes. They will still look moist in the center but will set as they cool. Crack the door to the oven and allow the cheesecakes to rest for 10 minutes before transferring the pan to a wire rack to cool completely. Chill in the refrigerator for at least an hour before serving.
- Top with freshly grated lemon zest, homemade lemon curd, a slice of lemon, or fresh fruit for garnish.