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Mini Lemon Cheesecakes: A Bite of Sunshine in Every Bite

Delight in these Mini Lemon Cheesecakes, a perfect combination of creamy, tangy, and sweet flavors in a bite-sized treat! With a buttery graham cracker crust and a luscious lemon-infused cheesecake filling, these little delights are ideal for any occasion, from brunch gatherings to dessert cravings.

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 ¾ cups graham cracker crumbs
  • ½ cup sugar
  • ½ cup unsalted butter melted
For the Cheesecake Filling:
  • 16 oz cream cheese softened
  • ½ cup sour cream
  • 2 large eggs
  • 1 cup lemon juice
  • 1 tsp vanilla extract
  • Zest of 1 lemon

Method
 

  1. Step 1: Preheat & Prep
  2. Preheat your oven to 325°F (160°C).
  3. Line a muffin tin with cupcake liners.
Step 2: Create the Crust
  1. In a bowl, mix graham cracker crumbs, sugar, and melted butter.
  2. Press this mixture firmly into the bottom of each liner.
Step 3: Blend the Filling
  1. In another bowl, beat the cream cheese, sour cream, and sugar until smooth.
  2. Add eggs, lemon juice, vanilla extract, and lemon zest.
  3. Mix until well incorporated.
Step 4: Fill & Bake
  1. Pour the cheesecake batter over the crust in each liner, filling them about 2/3 full.
  2. Bake for 20-25 minutes, or until the centers are set with a slight jiggle.
Step 5: Cool & Chill
  1. Let the cheesecakes cool at room temperature.
  2. Refrigerate for at least 2 hours before serving.

Notes

  • Want extra texture? Add a sprinkle of crushed graham crackers or toasted coconut on top before serving.
  • For a richer flavor, use full-fat cream cheese and sour cream.
  • Make ahead! These mini cheesecakes can be refrigerated for up to 3 days or frozen for later enjoyment.
  • Toppings: Enhance with whipped cream, fresh berries, or a drizzle of melted chocolate for an extra indulgence.