Description
These Mini Lemon Cheesecakes are creamy, tangy, and irresistibly cute! With a buttery graham cracker crust and smooth lemon cheesecake filling, they’re a bite-sized dessert perfect for parties, showers, or just treating yourself.
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
- For the Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs
- For Topping (optional):
- Whipped cream
- Lemon slices or zest for garnish
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press 1–2 tablespoons into the bottom of each liner. Bake for 5 minutes, then set aside.
- Make the Filling: In a bowl, beat cream cheese until smooth. Add sugar, lemon juice, zest, and vanilla. Mix well. Add eggs one at a time, beating just until combined.
- Fill and Bake: Spoon filling over crusts, filling each about ¾ full. Bake for 16–18 minutes, until centers are set. Let cool in pan, then transfer to fridge for at least 2 hours.
- Serve: Top with whipped cream and lemon garnish before serving.
Notes
These can be made up to 2 days in advance. Store covered in the fridge. For a twist, add a dollop of lemon curd or a blueberry on top before serving!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini lemon cheesecakes, lemon cheesecake bites, citrus dessert