Why You’ll Love This Recipe

If you love the fresh, bright flavor of lemon, these Mini Lemon Cheesecakes are a must-try. The tangy lemon filling pairs beautifully with the sweet and buttery graham cracker crust. These bite-sized treats are the perfect individual dessert, offering the ideal amount of cheesecake and citrus without being overwhelming. Plus, they’re no-bake (or quick-bake, if you prefer), which makes them super easy to prepare ahead of time. Whether you’re hosting a dinner party, a picnic, or celebrating a special occasion, these mini cheesecakes are sure to be a hit!

Ingredients

For the crust:

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

For the cheesecake filling:

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup heavy whipping cream

For the topping (optional):

Fresh berries (strawberries, raspberries, or blueberries)
Lemon slices or zest

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

Directions

Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are fully coated. Spoon about 1 tablespoon of the crumb mixture into the bottom of each muffin tin cup (lined with paper liners). Press down gently with a spoon to form a firm crust. Bake for 8-10 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, lemon zest, and fresh lemon juice, and beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Assemble the mini cheesecakes: Spoon the cheesecake filling over the cooled crusts in the muffin tin cups, filling each one almost to the top. Smooth the tops with a spatula and refrigerate for at least 2-3 hours, or until the cheesecakes are set and firm.
Garnish and serve: Once the cheesecakes have set, garnish with fresh berries, lemon slices, or lemon zest for a fresh, decorative touch. Serve chilled and enjoy!

Servings and Timing

Servings: 12 mini cheesecakes
Total time: 20 minutes of preparation, plus 2-3 hours to chill
Active time: 20 minutes

Variations

No-bake version: For a no-bake option, you can skip baking the crust and refrigerate the mini cheesecakes directly after assembling. The crust will firm up naturally in the fridge.
Fruit topping: You can top the mini cheesecakes with any fresh fruit like strawberries, blueberries, or kiwi for added flavor and color.
Gluten-free option: Use gluten-free graham crackers to make the crust gluten-free.
Lemon curd topping: Add a dollop of homemade or store-bought lemon curd on top of each cheesecake for extra lemon flavor.

Storage/Reheating

Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the mini cheesecakes for up to 2 months. Place them in an airtight container or wrap them tightly in plastic wrap and foil. Thaw in the refrigerator before serving.

FAQs

Can I use store-bought lemon juice instead of fresh lemon juice?

Fresh lemon juice provides a more vibrant flavor, but you can substitute with store-bought lemon juice if needed. Fresh lemon zest is still recommended for the best flavor.

Can I use a different type of crust?

Yes, you can use a different type of cookie for the crust, such as digestive biscuits or shortbread cookies. You can also experiment with a nut-based crust like almonds or pecans for a unique twist.

How do I know when the mini cheesecakes are set?

The mini cheesecakes will be firm to the touch after chilling for 2-3 hours. You can also check the texture with a toothpick to ensure they are fully set.

Can I make the crust ahead of time?

Yes, you can make the crust a day ahead of time and store it in the refrigerator to firm up before assembling the cheesecakes.

Can I use whipped topping instead of heavy cream?

While heavy cream gives the cheesecake a richer and fluffier texture, you can use whipped topping (like Cool Whip) if you’re looking for a shortcut. Just make sure it’s properly folded into the cream cheese mixture.

How long can I store the mini cheesecakes?

The mini cheesecakes will last for up to 4 days in the refrigerator when stored in an airtight container. If freezing, they can last for up to 2 months.

Can I make a full-size cheesecake instead of mini ones?

Yes, you can make a full-size cheesecake by using a springform pan. Just be sure to adjust the baking time for the crust and filling. A typical 9-inch cheesecake will take 30-35 minutes to bake, and you’ll need to chill it for longer (at least 4 hours).

Can I skip the lemon zest?

While lemon zest enhances the flavor and adds a lovely fragrance, you can skip it if you prefer a more subtle lemon taste. You can also add more lemon juice if desired.

How do I prevent the crust from sticking to the muffin tin?

Using paper liners or greasing the muffin tin well will prevent the crust from sticking. You can also use a silicone muffin pan for easy removal.

Can I make this recipe gluten-free?

Yes, to make this recipe gluten-free, use gluten-free graham crackers for the crust. Ensure that all other ingredients are gluten-free as well.

Conclusion

Mini Lemon Cheesecakes are a refreshing, creamy treat that’s perfect for any occasion. With their light and tangy lemon flavor and smooth cheesecake filling, they offer a delightful balance of sweetness and citrus. These bite-sized cheesecakes are as easy to make as they are delicious, and they’re the perfect way to impress guests or satisfy your sweet cravings. Whether for a summer gathering, a holiday dinner, or just a special treat for yourself, these mini cheesecakes are sure to become a favorite!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use store-bought lemon juice instead of fresh lemon juice?

Can I use a different type of crust?

How do I know when the mini cheesecakes are set?

Can I make the crust ahead of time?

Can I use whipped topping instead of heavy cream?

How long can I store the mini cheesecakes?

Can I make a full-size cheesecake instead of mini ones?

Can I skip the lemon zest?

How do I prevent the crust from sticking to the muffin tin?

Can I make this recipe gluten-free?

Conclusion

Mini Lemon Cheesecakes

Ingredients

Instructions

Notes

Nutrition