Mini Lemon Cheesecakes

These mini lemon cheesecakes offer a delightful balance of creamy texture and bright citrus flavor. They feature a buttery graham cracker crust paired with a smooth filling infused with fresh lemon juice and zest. Perfect for parties, special occasions, or simply as a refreshing treat, these cheesecakes come together quickly with basic ingredients.

I made these for a family gathering and they disappeared fast, everyone loved how light yet indulgent they were compared to traditional heavier cheesecakes

Gather Your Ingredients

• One cup graham cracker crumbs: to create a crisp buttery base choose finely crushed crumbs for even texture
• Quarter cup melted butter: helps bind the crust and adds richness opt for unsalted to control flavor
• Sixteen ounces softened cream cheese: ensures a velvety creamy filling allow it to reach room temperature for smooth mixing
• Half a cup sugar: provides sweetness balance to lemon tang use granulated white sugar
• Two eggs: help set and stabilize the filling adding structure while keeping it tender
• Quarter cup sour cream: adds moisture and smoothness contributing to a slight tang which pairs beautifully with lemon
• Two tablespoons fresh lemon juice: for authentic bright citrus flavor always squeeze fresh lemons for best taste
• One teaspoon lemon zest: intensifies the lemon aroma and adds natural oils use a microplane for fine zest without bitterness
• One teaspoon vanilla extract: rounds out the flavor adding warmth and depth choose pure vanilla extract for best results

How to Make It

Spoon Preheat oven to 325 degrees Fahrenheit or 160 degrees Celsius:

Get ready for baking

Make the Crust:

Mix the graham cracker crumbs with melted butter thoroughly then press firmly into the bottoms of each cup in a muffin tin to form an even crust layer this gives a sturdy base for the filling

Prepare the Filling:

Beat softened cream cheese with sugar using an electric mixer until completely smooth and creamy about two to three minutes Add eggs one at a time mixing well after each incorporation to maintain smooth texture Next fold in the sour cream lemon juice lemon zest and vanilla extract stir thoroughly but gently to blend all flavors together evenly

Spoon the filling mixture over the prepared crusts:

Filling each cup almost to the top then carefully place the muffin tin in the oven Bake for 20 to 25 minutes until the centers are mostly set but still slightly jiggly this prevents overbaking and ensures a creamy finish

Cool the cheesecakes at room temperature for 30 minutes:

Before transferring to the refrigerator Allow them to chill for at least two hours to fully set and develop flavor before carefully removing them from the tin or liners to serve

My favorite part of this recipe is the lemon zest which gives a fragrant fresh note that wakes up the entire dessert I remember making these with my children on a rainy afternoon and their eyes lit up at the first bite which has become a sweet family memory

Flavor Boosters

Top with fresh berries such as blueberries or raspberries for added color and natural sweetness A dollop of lightly whipped cream or a drizzle of lemon curd amplifies the citrus theme and adds creamy contrast Serve chilled on delicate dessert plates with a sprig of mint for an elegant presentation perfect for dinner parties

Serving Suggestions

Top with fresh berries such as blueberries or raspberries for added color and natural sweetness A dollop of lightly whipped cream or a drizzle of lemon curd amplifies the citrus theme and adds creamy contrast Serve chilled on delicate dessert plates with a sprig of mint for an elegant presentation perfect for dinner parties

Creative Twists

In winter swap fresh lemon juice with orange or tangerine juice to bring seasonal citrus warmth Add a sprinkle of cinnamon or nutmeg to the crust in autumn for a cozy flavor twist In summer include a few chopped fresh herbs like basil or thyme on top for refreshing aromatics that elevate the bright lemon notes

These mini lemon cheesecakes are a perfect refreshing dessert combining simple ingredients with bright flavors that are sure to delight any crowd.

Recipe FAQs

→ What is the best way to achieve a smooth filling?

Beat the cream cheese and sugar until fully smooth before adding eggs one at a time, ensuring a creamy texture without lumps.

→ Can I substitute graham cracker crumbs for another crust?

Yes, crushed digestive biscuits or buttery cookie crumbs work well as alternatives to maintain a crisp base.

→ How do I prevent cracking on the surface during baking?

Baking at a moderate temperature and avoiding overbaking helps keep the filling smooth and crack-free.

→ Is it necessary to chill the mini cheesecakes before serving?

Chilling for at least two hours firms up the filling, enhancing texture and flavor balance.

→ Can I add extra lemon flavor to the finished cheesecakes?

Adding a thin slice of lemon on top before serving boosts the citrus aroma and adds a fresh finish.