Description

These Mini Lemon Cheesecakes are the perfect make-ahead dessert for spring and summer gatherings! Creamy, tangy lemon cheesecake rests on a buttery graham cracker crust and is topped with whipped cream – all in cute, individually portioned form. Bite-sized yet packed with bright flavor, these cheesecakes are a guaranteed crowd-pleaser.

Ingredients

Units Scale

For the Crust

1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg, room temperature
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

For the Topping (Optional)

Whipped cream
Lemon zest curls for garnish

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Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C) and line a 12-cup mini muffin pan with paper liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Divide the mixture between the liners, pressing firmly to form a compact base.
Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth. Add sugar and blend until creamy. Beat in the egg, sour cream, lemon juice, lemon zest, and vanilla extract, mixing until just combined and smooth.
Assemble and Bake: Spoon the cheesecake filling evenly over the prepared crusts, filling each cup almost to the top. Bake for 15-17 minutes, or until the centers are set and just slightly jiggly. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chill: Refrigerate the cheesecakes for at least 2 hours before serving to allow them to firm up and develop flavor.
Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of lemon zest curls if desired. Enjoy cold.

Notes

Bring cream cheese and egg to room temperature for the smoothest texture.
If you don’t have a mini muffin pan, you can use a standard size muffin pan for larger cheesecakes and adjust the bake time (up to 20-24 minutes).
For extra lemon flavor, add another 1/2 teaspoon zest to the filling.
Cheesecakes can be made up to 2 days in advance and stored in the fridge.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 120
Sugar: 7g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg