Name: Mini Lemon Cheesecakes
Prep time: 15 min
Cook time: 18 min
Total time: 2 h 33 min
Cuisine: American
Ingredients: 3/4 cup graham cracker crumbs; 2 tablespoons sugar; 3 tablespoons melted butter; 8 oz cream cheese, softened; 1/4 cup Greek yogurt or sour cream; 1/4 cup sugar; 1 large egg; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon vanilla extract; Pinch of salt; Optional: Whipped cream; Optional: Extra lemon zest or fresh berries

Why You’ll Love Mini Lemon Cheesecakes Recipe

These mini lemon cheesecakes are a delightful balance of tangy and sweet. The fresh lemon juice and zest give the creamy filling a light and citrusy flavor that’s irresistible, while the graham cracker crust adds just the right amount of crunch. They’re easy to prepare, portion-controlled, and perfect for make-ahead entertaining. Whether you’re serving a crowd or simply treating yourself, these little cheesecakes are sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
3/4 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter

For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup Greek yogurt or sour cream
1/4 cup sugar
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Pinch of salt

Optional topping:
Whipped cream
Extra lemon zest or fresh berries

Directions

Preheat the oven to 325°F (160°C). Line a muffin tin with 9 paper cupcake liners.
In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press about 1 tablespoon of the crust mixture into each liner and press down firmly.
Bake the crusts for 5 minutes, then remove and let cool.
In a mixing bowl, beat the softened cream cheese until smooth.
Add Greek yogurt (or sour cream), sugar, egg, lemon juice, lemon zest, vanilla, and salt. Mix until creamy and smooth.
Divide the filling evenly over the cooled crusts and smooth the tops.
Bake for 16–18 minutes, until the centers are set but still slightly jiggly.
Cool at room temperature for 20 minutes, then refrigerate for at least 2 hours.
Before serving, top with whipped cream, lemon zest, or fresh berries if desired.

Servings and timing

Servings: 9 mini cheesecakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 2 hours 33 minutes (including chilling time)
Calories: Approximately 180 kcal per serving

Variations

Lemon-Lime Twist: Use half lemon juice and half lime juice for a citrus blend.
Berry Swirl: Add a swirl of raspberry or blueberry puree before baking.
Crust Swap: Substitute crushed vanilla wafers or digestive biscuits for the graham cracker crumbs.
Dairy-Free Version: Use dairy-free cream cheese and yogurt alternatives.
Mini Tart Option: Bake in mini tart pans instead of a muffin tin for a more elegant presentation.

Storage/Reheating

Store the mini lemon cheesecakes in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, let them sit at room temperature for 10–15 minutes before serving. These cheesecakes can also be frozen (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

What kind of cream cheese works best for this recipe?

Use full-fat block-style cream cheese for the best texture and flavor. Avoid whipped or spreadable versions.

Can I make these cheesecakes ahead of time?

Yes, they’re perfect for making ahead. Prepare them the day before and refrigerate until ready to serve.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

How do I know when the cheesecakes are done baking?

They should look set around the edges with a slight jiggle in the center. They will firm up as they cool.

Can I double the recipe?

Yes, you can double the ingredients and use two muffin tins to make 18 mini cheesecakes.

Do I need a water bath?

No water bath is needed for this recipe, making it simpler and quicker.

Can I use a different type of crust?

Absolutely. Try crushed shortbread cookies or even gingersnaps for a fun twist.

How long do they need to chill?

At least 2 hours, but overnight chilling is best for fully developed flavor and texture.

Can I add more lemon flavor?

Yes, increase the lemon zest or add a drop of lemon extract for a stronger citrus punch.

Are these gluten-free?

They can be made gluten-free by using gluten-free graham crackers for the crust.

Conclusion

Mini lemon cheesecakes are a vibrant, creamy dessert that delivers big flavor in a small package. With a simple graham cracker crust and a luscious lemon filling, these individual treats are both elegant and easy to make. Whether you’re hosting a party, celebrating a special occasion, or just craving something sweet, these cheesecakes are sure to brighten your day.

Mini Lemon Cheesecakes