Mini Lemon Cheesecakes Recipe

Mini lemon cheesecake on a plate, topped with a slice of lemon.

4.72 from 14 votes

Mini Lemon Cheesecakes Recipe

Delight in these easy Mini Lemon Cheesecakes—bright, creamy, and decadently balanced between sweet and tart, they're an irresistible treat!

Prep Time25

Cook Time25

Total Time50

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 329kcal

Author: Andrea

Ingredients

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

Instructions

Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). 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 at medium speed.
Divide the cheesecake 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.

Notes

To STORE Mini Lemon Cheesecakes, place them in an airtight container in the refrigerator for up to 5 days.

For longer storage, they can be frozen for up to 3 months; wrap each cheesecake individually in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.

Nutrition