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Mini Lemon Cheesecakes

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Mini Lemon Cheesecakes are creamy, bite-sized desserts bursting with bright lemon flavor, nestled on a buttery graham cracker crust, perfect for parties or a refreshing treat.


Ingredients

Units Scale
  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • Whipped cream and lemon slices for garnish (optional)

Instructions

  1. Preheat oven to 325°F (160°C) and line a muffin pan with paper liners.
  2. Mix graham cracker crumbs, sugar, and melted butter together and press about 1 tablespoon into the bottom of each liner.
  3. Bake crusts for 5 minutes, then set aside to cool.
  4. In a large bowl, beat cream cheese until smooth and creamy.
  5. Add sugar and beat until combined, then mix in eggs one at a time.
  6. Stir in lemon juice, lemon zest, and vanilla extract until fully incorporated.
  7. Divide the cheesecake batter evenly among the liners, filling almost to the top.
  8. Bake for 18-20 minutes until centers are set but slightly jiggly.
  9. Cool completely in the pan, then refrigerate for at least 2 hours before serving.
  10. Top with whipped cream and lemon slices if desired.

Notes

  • Use room-temperature cream cheese for a smooth filling.
  • For a stronger lemon flavor, add a few drops of lemon extract.
  • Store refrigerated for up to 5 days.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 210
  • Sugar: 14g
  • Sodium: 140mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 55mg