Name: Mini Lemon Cheesecakes
Prep time: 15 min
Cook time: 18 min
Total time: 2 h 33 min
Cuisine: American
Ingredients: 3/4 cup graham cracker crumbs; 2 tablespoons sugar; 3 tablespoons melted butter; 8 oz cream cheese, softened; 1/4 cup Greek yogurt or sour cream; 1/4 cup sugar; 1 large egg; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon vanilla extract; Pinch of salt; Optional: Whipped cream, extra lemon zest, or fresh berries for topping

Bright, creamy, and just the right size — these mini lemon cheesecakes are my go-to when I want something sweet, tangy, and easy to serve. With a buttery graham cracker base and a smooth lemon-infused filling, they strike the perfect balance between refreshing and indulgent. Whether I’m hosting guests or simply craving a citrusy treat, this recipe always hits the spot.

Ingredients

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

For the crust:

3/4 cup graham cracker crumbs

2 tablespoons sugar

3 tablespoons melted butter

For the cheesecake filling:

8 oz cream cheese, softened

1/4 cup Greek yogurt or sour cream

1/4 cup sugar

1 large egg

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

Pinch of salt

Optional topping:

Whipped cream

Extra lemon zest or fresh berries

Directions

I start by preheating the oven to 325°F (160°C) and lining a muffin tin with 9 cupcake liners.

Then, I mix the graham cracker crumbs, sugar, and melted butter together in a bowl and press about 1 tablespoon of the mixture into each liner. I bake the crusts for 5 minutes and set them aside to cool.

For the filling, I beat softened cream cheese until smooth, then mix in the Greek yogurt, sugar, egg, lemon juice, zest, vanilla, and salt until everything is creamy and combined.

I divide the filling between the crusts and smooth the tops.

I bake the cheesecakes for 16–18 minutes, just until the centers are set but still a little jiggly.

After baking, I let them cool at room temperature for about 20 minutes, then chill them in the fridge for at least 2 hours.

Before serving, I top them with a swirl of whipped cream, extra lemon zest, or a few fresh berries for a finishing touch.

Servings and timing

This recipe makes 9 mini lemon cheesecakes.

Prep Time: 15 minutes

Cooking Time: 18 minutes

Total Time: 2 hours 33 minutes (includes chilling)

Calories per serving: 180 kcal

Variations

When I want to switch things up, I sometimes swap the lemon juice and zest for orange or lime for a different citrus twist. For a slightly richer flavor, I’ve used mascarpone instead of cream cheese with great results. And if I want a gluten-free version, I simply use gluten-free graham crackers for the crust.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 4 days. They keep their texture and flavor beautifully. For longer storage, I freeze them without the toppings — just wrap each cheesecake in plastic wrap and place them in a freezer-safe container. When I’m ready to enjoy them, I thaw them in the fridge overnight. There’s no need to reheat; they’re best served chilled.

FAQs

How do I know when the mini cheesecakes are done baking?

I look for slightly set edges and a center that still has a slight jiggle. They’ll firm up as they cool, so I avoid overbaking.

Can I make these ahead of time?

Yes, I often make them a day ahead. They chill well in the fridge and actually taste even better after a few hours of resting.

What’s the best way to zest a lemon?

I use a microplane or fine grater, being careful to only zest the bright yellow skin and avoid the bitter white pith underneath.

Can I use bottled lemon juice instead of fresh?

I’ve tried both, but fresh lemon juice gives the cheesecakes a noticeably brighter flavor. It’s worth squeezing the lemons.

What can I use if I don’t have Greek yogurt?

Sour cream works just as well. I’ve used it several times, and the texture and tang remain spot on.

Conclusion

These mini lemon cheesecakes are a delicious way to enjoy a classic dessert in a fun, portable form. I love how easy they are to prepare and how refreshing they taste with the zing of lemon. Whether for a special gathering or a personal treat, this recipe is a staple in my dessert collection.

Recipe:

Mini Lemon Cheesecakes

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Author: Sophia
Total Time: 2 hours 33 minutes
Yield: 9 mini cheesecakes
Diet: Vegetarian

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Description

Bright and creamy mini lemon cheesecakes with a buttery graham cracker crust and a zesty lemon-infused filling. These perfectly portioned treats are easy to make, refreshing, and ideal for entertaining or satisfying a sweet craving.