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Mini Lemon Cheesecakes

Mini Lemon Cheesecakes: Easy & Delicious Individual Desserts

These mini lemon cheesecakes are a delightful treat, perfect for any occasion. The creamy lemon filling and buttery graham cracker crust are a match made in heaven.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham Cracker Crumbs
  • 0.25 cups Granulated Sugar
  • 6 tablespoons Unsalted Butter, melted (3 ounces)
Filling Ingredients
  • 16 ounces Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 tablespoon All-Purpose Flour
  • 1 teaspoon Vanilla Extract
  • 0.25 cups Lemon Juice
  • 1 Lemon Zest From 1 lemon

Equipment

  • Mixing bowls (large and medium)
  • Muffin Tin
  • Measuring Cups and Spoons
  • Hand Mixer or Whisk
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C).
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
  3. Press the crumb mixture into the bottom of 12 muffin cups, creating a firm crust.
  4. Make the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in flour and vanilla.
  5. Stir in lemon juice and zest until well combined.
  6. Pour the filling evenly over the crusts in the muffin cups.
  7. Bake for 18-20 minutes, or until the edges are set but the centers are slightly jiggly.
  8. Cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For a no-bake option, omit the baking step and chill for at least 6 hours. You can also use different citrus zests, such as lime or orange, for variations.