Name: Mini Lemon Cheesecakes
Prep time: 15 min
Cook time: PT-487891H11M44S
Total time: PT-487891H11M44S
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; ¼ cup melted butter; 16 oz cream cheese, softened; ½ cup sugar; 2 eggs; ¼ cup sour cream; 2 tbsp lemon juice; 1 tsp lemon zest; 1 tsp vanilla extract

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Short Description

Bright, tangy, and perfectly portioned, these Mini Lemon Cheesecakes combine a buttery graham cracker base with a smooth, citrus-infused cheesecake filling—ideal for gatherings, make-ahead treats, or anytime you want a delightful, no-fuss dessert.

Why You’ll Love This Recipe

Citrus-fresh and creamy—the lemon adds a vibrant zing that pairs beautifully with the rich cheesecake.
Perfectly portioned—made in muffin tins, these are both adorable and easy to serve.
Quick and uncomplicated—minimal ingredients, straightforward steps, and ready in under an hour plus chill time.
Make-ahead convenience—ideal for weekend baking or prepping ahead of time.
Customizable presentation—top with fresh fruit, lemon slices, or whipped cream for elegance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup graham cracker crumbs
¼ cup melted butter
16 oz cream cheese, softened
½ cup sugar
2 eggs
¼ cup sour cream
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract

Directions

Preheat Oven & Prep Pan
Set your oven to 325 °F (160 °C). Grease a muffin tin or line it with cupcake liners for easier removal.
Make the Crust
Mix graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of each muffin tin cup to form the base.
Prepare the Filling
Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Fold in sour cream, lemon juice, lemon zest, and vanilla extract until the filling is creamy and well blended.
Assemble & Bake
Spoon the filling evenly over the crusts in the muffin tin. Bake for 20–25 minutes, or until the centers are set (they may still jiggle slightly in the middle, which is fine).
Cool & Chill
Allow the mini cheesecakes to cool at room temperature, then refrigerate for at least 2 hours to fully set.
Serve
Garnish with a thin slice of lemon or a dollop of whipped cream if desired. Remove from the tin and enjoy!

Servings And Timing

Yield: Approximately 12 mini cheesecakes (depending on your muffin tin)
Prep Time: ~15 minutes
Bake Time: 20–25 minutes
Chill Time: At least 2 hours
Total Time: Around 2.5–3 hours (includes chilling)

Variations

Extra citrus pop: Garnish each cheesecake with a thin slice of lemon before serving.
Easy removal: Use cupcake liners to pop them out cleanly.
Flavor additions: Add a tablespoon of blueberry or raspberry jam on top, or swirl it into the filling before baking.
Zest it up: Substitute lemon zest with lime or orange zest for a different citrus twist.
Crust swaps: Use crushed vanilla cookies or pretzels instead of graham crackers for another flavor profile.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days—best enjoyed cold.
Freezing: Freeze on a baking sheet until firm, then transfer to a freezer bag. Thaw in the fridge before serving.
Serving tip: For easiest slicing, use a warm (just dipped in hot water), dry knife.

FAQs

Can I make these gluten-free?

Yes—substitute graham crackers with a certified gluten-free cracker or cookie of your choice.

Do I need to use cupcake liners?

No, but they make removal easier and cleanup faster. Greasing the tin works too.

Can I skip the sour cream?

Yes, but sour cream adds tenderness and a bit of tang; you can use all cream cheese instead if preferred.

Why do they need to chill?

Chilling firms up the cheesecake layer for proper texture and neat serving.

Can I make them ahead?

Absolutely—make them the night before you need them and chill overnight.

What if my centers are still jiggly?

That’s okay. A slight jiggle means they’ll set nicely as they chill.

Can I add alcohol to the filling?

Yes—a teaspoon of limoncello or a tablespoon of lemon liqueur blends well with these flavors.

How do I keep crusts from getting soggy?

Bake the crust for 3–5 minutes before filling to help it stay crisp under the cream.

Can I use low-fat cream cheese?

You can, but full-fat provides the best texture and flavor.

Can I use a springform pan instead?

Yes—make this as a single cake using your 9-inch springform, just adjust baking time (about 30–35 minutes) and monitor the center for doneness.

Conclusion

These Mini Lemon Cheesecakes are bright, creamy, and totally charming—perfect for any occasion, from casual snacking to elegant dessert servings. Easy to make ahead and endlessly customizable, they’re sure to become a new favorite. Let me know if you’d like ideas for flavor variations or topping inspiration next!

Maggie