Mini Lemon Cheesecakes

Category: Sweet Treats to Satisfy Any Craving

Mix up the lemony cheesecake, spoon onto graham crusts in muffin papers, bake, cool down, then chill. Sweet treats done quick after a bit of fridge time.
Barbara Chef
Updated on Sun, 25 May 2025 23:04:11 GMT
Mini Lemon Cheesecakes Pin
Mini Lemon Cheesecakes | cookwithcarla.com

These mini lemon cheesecakes pack a punch of zesty citrus flavor in personal-sized portions. The filling is super creamy but keeps a tart lemony kick, and it all sits on a crunchy graham base that just works. They’re easy to pull off but look like you went the extra mile, perfect for fancy dinners or low-key hangouts where everyone can just grab their own—no cutting, no stress.

First time I made these was for a sunny garden get-together and they held up perfectly, even outside. While folks chatted and moved around, these cheesecakes stayed neat and tidy. Even my dessert-dodging brother-in-law ended up scarfing down a few and quietly asked for some to take home. They’re now the dish my family keeps begging for whenever we meet.

Irresistible Ingredients

  • Sour cream (¼ cup): Makes the texture silky and brings in that subtle tang
  • Butter (5 tbsp, melted): Holds the crust tight and adds a rich flavor punch
  • Graham crackers (crushed, 1½ cups): Bring crunch and buttery goodness to every bite
  • Vanilla extract (1 tsp): Brings cozy warmth that ties everything together
  • Eggs (3 large): Make the filling rich and help it hold its shape
  • Granulated sugar (¾ cup): Softens the lemon zip without making things too sweet
  • Fresh lemons (3, medium): Between zest and juice you get real, vibrant flavor
  • Cream cheese (16 oz, full-fat): The secret to a dreamy, thick filling

No-Fuss Directions

Topping Time:
Right before you serve, fix up each cheesecake with whipped cream, fresh berries, a light sprinkle of powdered sugar, or a little lemon wedge. Want extra pop? Drizzle on some lemon curd and let it ooze down the sides. These touches look gorgeous and really boost the flavor.
Chill Out:
Let the cheesecakes chill for at least 4 hours, overnight is even better. Skipping this means missing out on that perfect creamy texture that only comes after a cold rest. The wait pays off with treats that hold up and taste even richer.
Cool-Down Method:
Once baked, prop open the oven door and let the cheesecakes hang out inside about 30 minutes. Then let them hit room temp before they find a spot in the fridge. This easy, slow cooling keeps your cheesecake tops smooth and crack-free.
Bake It Up:
Pour the lemony filling so it comes three-quarters up in each cup. Bake at 325°F for around 15–18 minutes. The edges should look set but the middle will wobble a bit—that’s what you want. Don’t peek inside the oven or things can get weird.
Get the Filling Going:
Whip the cream cheese until it’s totally smooth—no lumps! Mix in sugar next, then one egg after the other. Finish with lemon juice, zest, and vanilla but don’t overdo it or the filling gets tough.
Crust Comes First:
Mix graham cracker crumbs with melted butter until it looks like sticky sand. Scoop about a spoonful into your lined muffin tin, then press to make a solid base—using the back of a spoon or even a shot glass. Bake 5 minutes at 325°F so it stays put for filling.
Mini Lemon Cheesecakes Pin
Mini Lemon Cheesecakes | cookwithcarla.com

My grandma swore by patience when making a cheesecake, always reminding me, "If you rush, you’ll end up with a flop." Her way used water baths and kept you busy for hours, but this mini version is way easier and still gets that classic creaminess. Making these fills my kitchen with a fresh lemon scent and always takes me back to those slow Sunday bakes with her, zesting lemons side by side at her kitchen counter.

Beautiful Presentation

Stack these small cheesecakes on a tiered stand and scatter in ones topped with berries for a cool look. For a fancier vibe, put each on its own plate with fresh mint and a couple of berries. If you want to get fancy, drop each into a clear dessert cup so everyone can eyeball those creamy layers and golden crust.

Creative Variations

Switch things up by slipping blueberry jam between the crust and cheesecake for a fun blueberry-lemon combo—perfect for summer. For something richer, toss a few white chocolate chips into the mix and bake as usual. Around the holidays, sub in orange zest and juice for lemon, then decorate with sugared cranberries to give your treats a festive spin.

Smart Storage

Got extras? Pop them in a sealed container in your fridge and they’ll be good for up to five days, but they’re best within three. For longer stretches, freeze without toppings—set them on a tray, let them firm up, then pack with parchment paper between layers in a freezer-safe bin. They’ll keep great for about two months. Thaw in the fridge overnight before dressing up and enjoying.

I’ve tried out dozens of desserts over the years, but these mini lemon cheesecakes keep ending up at the top of my favorites list. The combo of tang and creamy richness is just unbeatable, and I love how they look so polished even though they’re simple to prep. Getting that balance—set but still creamy—means watching the little stuff. But once you nail it, these treats totally wow everyone and barely take any time to whip up.

Easy Mini Lemon Cheesecakes Pin
Easy Mini Lemon Cheesecakes | cookwithcarla.com

Recipe Questions & Answers

→ Can I use bottled lemon juice?
You'll get the best zing from fresh lemons, but bottled stuff does the trick too. Just pour in a little less—about 3/4 cup—since it's kinda stronger.
→ How do I know when they're done baking?
If the middles don't wobble much but look a touch jiggly, you're good. They'll finish setting as they sit and cool off.
→ Can I freeze these mini cheesecakes?
Totally! Pop them in a sealed container without any topping for up to 2 months. Chill them out in the fridge overnight before munching.
→ Can I make these in a regular-sized muffin tin?
Yep, this one's perfect for a standard muffin tin with 12 cups. For the tiny muffin cups, just cut baking time down to around 12 minutes.
→ Why did my cheesecakes crack?
They split if left in too long or cooled super fast. Try baking a little less or let them rest in the turned-off oven, door cracked for ten minutes.

Mini Lemon Cheesecakes

Cute mini cheesecakes with fresh lemon and a sweet graham cracker base. Just the right mix of smooth, tart, and buttery.

Preparation Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Category: Desserts

Difficulty Level: Intermediate

Cuisine Type: American

Yield: 12 Servings (12 mini cheesecakes)

Dietary Preferences: Vegetarian

What You'll Need

→ Crust Stuff

01 1/2 cup melted unsalted butter
02 1/2 cup sugar
03 1 3/4 cups graham cracker crumbs

→ Cheesecake Mix

04 1/2 cup sugar
05 1/2 cup sour cream
06 16 ounces softened cream cheese
07 1 teaspoon vanilla extract
08 2 big eggs
09 1 cup lemon juice
10 Zest from 1 lemon

Steps to Follow

Step 01

Set your oven to 325°F (160°C). Put cupcake liners in your muffin pan.

Step 02

Toss the graham cracker crumbs, melted butter, and sugar together in a bowl. Use this mix to cover the bottom of each cupcake liner and squish it flat.

Step 03

Mix up cream cheese, sour cream, and the sugar in a clean bowl till it's creamy. Now dump in eggs, lemon juice, vanilla, and zest and blend until smooth.

Step 04

Spoon the cheesecake mix onto your crusts so they're about two-thirds full. Pop the pan in and bake for 20 to 25 minutes. They should look just set in the middle when they're done.

Step 05

Take everything out and let them cool off first, then stick them in the fridge for at least two hours before you dig in.

Additional Notes

  1. Try some whipped cream and a lemon slice on top for more flavor
  2. You can make these little cheesecakes a day early and stick them in the fridge
  3. Want it less lemony? Use just half a cup of lemon juice at first and see how you like it

Tools You'll Need

  • Muffin pan
  • Cupcake papers
  • Mixing bowls
  • Hand mixer
  • Lemon zester

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Has dairy (cream cheese, sour cream, butter)
  • Has eggs
  • Has gluten from graham crackers

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 180
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~