Mini Lemon Cheesecakes

These Mini Lemon Cheesecakes are creamy, tangy, and served in the most adorable single-serve size. With a buttery graham cracker crust and a vibrant lemon-infused filling, they’re the ultimate dessert for spring, summer, or any celebration where you want a sweet treat that’s easy to serve and even easier to love. Perfect for parties, baby showers, Easter, or make-ahead desserts!

🛒 Ingredients

For the Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Lemon Cheesecake Filling

2 (8 oz) blocks cream cheese, softened
½ cup granulated sugar
2 large eggs
¼ cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Optional Toppings

Whipped cream
Lemon curd
Fresh berries
Candied lemon slices

🔄 Substitutions

Graham crackers: Use vanilla wafers, digestive biscuits, or gingersnaps
Cream cheese: Try dairy-free cream cheese for a vegan version
Sour cream: Substitute with Greek yogurt or plain skyr
Lemon juice: Use bottled in a pinch, but fresh is best for bright flavor
Sugar: Coconut sugar can be used, though it will slightly darken the color

👨‍🍳 How to Make

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly coated
Spoon about 1 tablespoon of crust mixture into each liner and press down firmly
Bake crusts for 5 minutes, then remove from oven and let cool while you prepare the filling
In a large bowl, beat cream cheese and sugar until smooth and creamy
Add eggs one at a time, mixing just until combined. Stir in sour cream, lemon juice, lemon zest, and vanilla
Divide cheesecake batter evenly among muffin cups, filling about ¾ full
Bake for 18–22 minutes or until centers are just set and slightly jiggly
Let cool in pan for 30 minutes, then transfer to fridge and chill for at least 2 hours or overnight
Top with whipped cream, lemon curd, or berries before serving

🍓 Mix-ins & Toppings

Add a swirl of lemon curd before baking for a marbled look
Top with fresh raspberries or blueberries
Sprinkle crushed meringue or white chocolate on top
Add a thin layer of lemon glaze for extra zing

✅ Recipe Tips

Use room-temperature ingredients for a smooth batter
Don’t overmix to avoid cracks
Let cheesecakes cool slowly to prevent sinking
Chill completely before removing liners for clean edges

📦 Storage

Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze without toppings for up to 2 months; thaw in fridge before serving
Make ahead: Bake the day before and decorate just before serving

🌀 Recipe Variations

Mini Lime Cheesecakes: Swap lemon juice and zest for lime
Gluten-Free: Use gluten-free graham crackers for the crust
No-Bake Version: Use a no-bake filling with lemon zest and gelatin
Mini Cheesecake Bites: Bake in a mini muffin tin for two-bite treats

❓ FAQs

Can I make these without cupcake liners?
Yes, but be sure to grease the pan well or use silicone molds for easy release

Can I use a premade crust?
Absolutely—press into mini jars or silicone cups and skip baking the crust

Why did my cheesecakes sink?
They may have been overbaked or cooled too quickly. They’re still delicious and can be topped to hide any imperfections

Can I double the recipe?
Yes! Just use two muffin tins or bake in batches

Tangy, creamy, and incredibly cute, these Mini Lemon Cheesecakes are a dessert dream come true—perfect for making ahead, dressing up, or serving straight from the fridge. Let me know if you’d like a printable version or Pinterest-ready graphic! 🍋🧁✨