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A mini lemon cheesecake up close.

Mini Lemon Cheesecakes

These mini cheesecakes are bright and fresh, with a simple graham cracker crust and zesty lemon cheesecake filling. They’re the perfect spring dessert!
Prep Time:30 mins
Cook Time:20 mins
Chilling Time:3 hrs
Total Time:3 hrs 50 mins
Servings:12 mini 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.

Nutrition

Calories: 196kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 157mg | Potassium: 57mg | Fiber: 1g | Sugar: 13g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg