Mini Lemon Cheesecakes Recipe

These Mini Lemon Cheesecakes are the perfect bite-sized dessert—smooth, creamy, and bursting with bright lemon flavor. They feature a buttery graham cracker crust, a rich lemon-infused cheesecake filling, and a tangy lemon curd topping. Finished with a swirl of whipped cream and a sprinkle of fresh lemon zest, these cheesecakes are both elegant and refreshing.

Perfect for spring and summer gatherings, baby showers, or holiday dessert tables, these cheesecakes are easy to make ahead and serve individually. The balance of creamy, sweet, and tart flavors makes them a crowd-pleaser for any occasion.

Ingredients

For the Graham Cracker Crust:

1 cup graham cracker crumbs (about 10 crackers)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons sour cream (for extra creaminess)

For the Lemon Curd Topping (Optional but Recommended):

2 large egg yolks
⅓ cup granulated sugar
3 tablespoons lemon juice
2 tablespoons unsalted butter
½ teaspoon lemon zest

For Garnish:

Whipped cream
Lemon zest
Fresh mint leaves (optional)

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners or use a mini cheesecake pan with removable bottoms.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are fully coated and resemble wet sand.

Spoon about 1 tablespoon of the crust mixture into each liner and press it down firmly using the back of a spoon or the bottom of a glass. Bake for 5 minutes, then remove from the oven and let it cool while preparing the filling.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy (about 2 minutes). Add the egg, vanilla extract, lemon juice, lemon zest, and sour cream, and mix until fully incorporated. Be careful not to overmix, as too much air can cause cracks.

Spoon the cheesecake filling evenly over the cooled crusts, filling each about ¾ full.

3. Bake the Cheesecakes

Bake at 325°F (163°C) for 15-18 minutes, or until the centers are set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecakes cool for 10 minutes before transferring them to a wire rack to cool completely.

Refrigerate for at least 2 hours (or overnight) before adding the topping.

4. Make the Lemon Curd Topping (Optional)

In a small saucepan over medium heat, whisk together egg yolks, sugar, and lemon juice. Stir constantly for 3-4 minutes until the mixture thickens. Remove from heat and whisk in the butter and lemon zest until smooth.

Let the curd cool slightly, then spoon a small amount over each chilled cheesecake. Refrigerate for another 30 minutes to set.

5. Garnish & Serve

Before serving, top each cheesecake with whipped cream, a sprinkle of lemon zest, and a fresh mint leaf for a beautiful finish.

Cooking Tips & Notes

Achieving the Perfect Cheesecake Texture

Use room-temperature ingredients to ensure a smooth batter with no lumps.
Avoid overmixing the batter to prevent air bubbles, which can cause cracking.
Chilling is essential! Letting the cheesecakes rest in the fridge helps develop the best texture and flavor.

Customizing the Recipe

Swap the crust for crushed vanilla wafers or shortbread cookies for a different flavor.
Make it gluten-free by using gluten-free graham crackers.
Try other citrus flavors like lime or orange for a fun variation.

Make-Ahead & Storage Tips

These cheesecakes can be made up to 3 days in advance and stored in the fridge in an airtight container.
For longer storage, freeze them (without toppings) for up to 2 months. Thaw in the fridge overnight before serving.

Serving Suggestions

Pair with a cup of tea, coffee, or a glass of prosecco for a refreshing dessert experience.
Serve alongside fresh berries or a berry compote for added sweetness.
Add a drizzle of honey or white chocolate for extra indulgence.

These Mini Lemon Cheesecakes are creamy, tangy, and perfectly portioned for a bite-sized treat that will impress at any gathering. Enjoy!