These mini lemon cheesecakes are bright and fresh. The graham cracker crust is buttery. The filling is delightfully lemony and creamy. It’s a celebration of spring in a bite-sized dessert!
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Not only are they delicious, but they are incredibly easy to prepare. They require less than 10 ingredients and bake in a very short amount of time. You probably have many of the items in your pantry and fridge already, so you can get to baking quickly!
These mini cheesecakes are a fun and festive spring dessert. Their bright and zesty flavors are sure to make them a household favorite.
Do you like mini desserts? Then you will love these mini strawberry cheesecakes and these mini peach cheesecakes as well!
Main Ingredients
This recipe requires only 10 ingredients to make. Here are some of the key items you’ll need on hand:
- Lemons: The star ingredient! Using both the lemon zest and the juice gives you a nice zippy citrusy flavor.
- Cream cheese: For a tangy, velvety smooth filling.
- Granulated sugar: For balanced sweetness.
- Eggs: To bind together all the filling ingredients.
- Graham cracker crumbs: For a nutty crust with some bite.
- Butter: Unsalted and melted for a perfectly sweet and buttery graham cracker crust.
Instructions Overview
Making mini lemon cheesecakes involves only two very simple steps! The first component you’ll make is the crust and the second is the cheesecake filling.
You’re going to start by making your graham cracker crust! It’s only three ingredients. Combine graham cracker crumbs with sugar and melted butter, then press down the crust mixture into well-greased muffin tin cups. Bake and set aside. That’s all it takes to make the crust!
Next, you’re going to make the easy lemon filling. You beat cream cheese and sugar together and then stir in lemon juice, zest, and vanilla extract. Slowly mix in your eggs. When you have a smooth and consistent filling, you can distribute it evenly across the muffin cups. All that’s left to do now is bake!
Once they are baked and fully set, remove them from the oven. Let them cool at room temperature, then chill them in the fridge. Top with fresh berries and whipped cream. Serve and enjoy!
Common Questions
This can happen if you overmix the batter, the reason being you can trap air in the cheesecake filling and when this makes its way out it can cause cracking. It can also cause indentations to appear where the excess air breaks free. However, if you garnish your mini lemon cheesecakes with whipped cream and berries you can hide any cracks that way and no one needs to know!
Not only can overmixing lead to cracked cheesecakes, but it can also make them puffy, which is something else you don't want. As the trapped air expands it tries to come out of the cheesecake and this makes it puff up and then deflate.
A lumpy batter is likely to turn into a gritty textured cheesecake. You need to bring all the ingredients to room temperature before combining anything. This includes the eggs. If they're cold from the refrigerator they will chill the cream cheese and make it solidify into lumps.
Butter sets in the refrigerator so while the mini cheesecakes cool the base will firm up. The more butter you use the harder the cheesecake crusts will be. I find the amounts in this mini lemon cheesecakes recipe to work well for a crust that's perfectly set but not too hard.
Store them in the refrigerator in an airtight container. They keep for 5 days so you’ll have plenty of time to enjoy them.
Yes, they are indeed freezer-friendly. Simply freeze only the cheesecakes without the whipped cream and berry topping. Wrap them individually in plastic wrap and foil to prevent freezer burn. Enjoy within a month for optimal freshness. Thaw your mini cheesecakes on the counter or in the fridge when you’re ready to enjoy.
You can absolutely make them ahead of time. They keep for 5 days, so making them a day or two ahead works well.
These are excellent topped with whipped cream and berries. You can also serve this dessert alongside any fresh fruits or a scoop of ice cream if desired!
This recipe is foolproof, so sinking should not be an issue. That said, there are two important tips to keep in mind. Use room temperature ingredients so they incorporate well. An inconsistent batter can cause sinking. Be careful not to overmix or overwhip your batter. You might accidentally incorporate too much air into the filling and when those bubbles pop in the oven, the cheesecake can sink. However, it would take a lot of mixing for this to be an issue, so it’s highly unlikely!
They are ready once the center is no longer wet. As soon as they have a smooth glossy surface, they’re done. Avoid overbaking to prevent browning or cracking.
To get them out of the muffin tins, first, let them cool at room temperature. Once they are cooled, loosen the edges with a knife. Place a baking sheet on top of the muffin tin. Invert carefully, keeping the muffin pan covered and they will slide right out!
Chopnotch Tips
- For a perfectly creamy cheesecake filling, let your ingredients come to room temperature before mixing. If they’re all the same temperature, they’ll incorporate much more smoothly so you get a lump-free consistency.
- Mix in your ingredients gradually, allowing each one to be well-combined before adding the next.
- Don’t skip the lemon zest! So much of that delightfully zippy lemony flavor is in the zest.
These delightful mini lemon cheesecakes are sure to be a household favorite!
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Recipe
How to Make
Mini Lemon Cheesecakes
Ingredients
For the crust:
- 3 tablespoons unsalted butter, melted
- ¾ cup graham cracker crumbs, or 6 full sheets of graham crackers
- 2 tablespoons granulated sugar
For the lemon cheesecake filling:
- Zest of one lemon
- 1 egg yolk, large, at room temperature
- 12 ounces cream cheese, brick-style, at room temperature
- 1 egg, large, at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon juice
Instructions
To make the crust:
- Prepare a muffin pan with 12 cups and spray each with a nonstick cooking spray and keep aside.
- To a food processor, add graham crackers and pulse well. Transfer to a bowl and add in 2 tablespoons granulated sugar and 3 tablespoons melted butter. Mix well until combined and distribute this mixture among greased cups, pressing down each into the bottom.
- Bake for about 5 minutes at 325 F, then take out from the oven and keep aside.
To make the cheesecake filling:
- Beat cream cheese in a bowl with an electric mixer until smooth. Stir in ½ cup granulated sugar until smooth.
- Next, stir in 3 tablespoons of fresh lemon juice, zest of one lemon, and 1 teaspoon pure vanilla extract until combined.
- Gradually mix in egg yolk and egg on low until combined, scraping down the bottom and sides of a bowl.
- Distribute this filling between all the cavities and bake for 17 to 20 minutes at 325 F.
- Once done, take out from the oven and let them cool for an hour at room temperature.
- Cover the pan tightly with plastic wrap and chill in the refrigerator for a few hours. Then remove cakes from the wells and top each with fresh berries and whipped cream.
- Enjoy!
Notes
- For a perfectly creamy cheesecake filling, let your ingredients come to room temperature before mixing. If they’re all the same temperature, they’ll incorporate much more smoothly so you get a lump-free consistency.
- Mix in your ingredients gradually, allowing each one to be well-combined before adding the next.
- Don’t skip the lemon zest! So much of that delightfully zippy lemony flavor is in the zest.
