Go Back
–+ servings
“Finished mini lemon cheesecakes topped with whipped cream, lemon wedges, and mint leaves on a white serving plate.”

Mini Lemon Cheesecakes

Bright, creamy, and bite-sized Mini Lemon Cheesecakes with buttery graham cracker crusts and tangy citrus flavor. Perfect for bake sales, parties, or whenever you need a sunny, elegant dessert!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 24 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 ½ cups graham cracker crumbs - about 12 crackers crushed
  • 3 tablespoons granulated sugar
  • 5 tablespoons butter - melted
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest - finely grated
For the Lemon Cheesecake Filling
  • 16 oz cream cheese - softened to room temperature
  • ⅔ cup granulated sugar
  • 2 large eggs - room temperature
  • ⅓ cup sour cream - room temperature
  • ¼ cup lemon juice - fresh
  • 2 tablespoons lemon zest - finely grated
  • 1 teaspoon vanilla extract - pure
  • 1 pinch salt
For the Topping
  • 1 cup heavy whipping cream - cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • lemon slices or zest - for garnish
  • fresh berries or lemon curd - optional topping

Equipment

  • 2 Standard muffin tins (12-cup) (Makes 24 mini cheesecakes total)
  • 24 Cupcake liners (Essential for easy removal)
  • 1 Electric mixer (Hand or stand mixer works)
  • 1 Microplane zester (For lemon zest)
  • 1 Mixing bowls (For crust and filling)
  • 1 Offset spatula (For smoothing tops)
  • 1 Cookie scoop (For even filling portions)

Method
 

  1. Preheat oven, mix graham cracker crumbs with sugar, lemon zest, and melted butter until sandy, then press into muffin liners.
    “Process of making mini lemon cheesecakes in a muffin tin with graham cracker crust and creamy lemon filling being poured in.”
  2. Beat softened cream cheese with sugar, eggs, lemon juice, zest, sour cream, and vanilla until smooth and creamy.
  3. Fill each muffin cup with lemon filling and bake until edges set and centers slightly jiggle for perfect texture.
    “Mini lemon cheesecakes in graham cracker crusts, topped with lemon slices, arranged on a marble surface.”
  4. Cool cheesecakes gradually in oven, then refrigerate for several hours or overnight to fully set and enhance flavor.
  5. Whip cream with sugar and vanilla, pipe on top, garnish with lemon zest or fruit, and serve chilled.

Nutrition

Serving: 60gCalories: 185kcalCarbohydrates: 17gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 135mgPotassium: 70mgSugar: 13gVitamin A: 425IUVitamin C: 3mgCalcium: 40mgIron: 0.4mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?

Let us know how it was!