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Mini Lemon Cheesecakes

Creamy, tangy, and perfectly bite-sized, these mini lemon cheesecakes feature a buttery graham cracker crust and a smooth citrus filling. No water bath needed!
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Filling
  • 16 oz cream cheese full fat, softened to room temp
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 0.25 cup sour cream room temperature
  • 1 tbsp lemon zest fresh
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp vanilla extract

Equipment

  • Muffin tin
  • Paper liners
  • Hand mixer or stand mixer
  • Microplane or Zester

Method
 

  1. Preheat oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners.
  2. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press firmly into the bottom of each liner.
  3. Beat softened cream cheese and 3/4 cup sugar on medium speed until smooth. (Do not over-beat).
  4. Mix in sour cream, lemon zest, lemon juice, and vanilla until combined.
  5. Add eggs one at a time, mixing on low speed just until incorporated.
  6. Divide batter evenly among the muffin cups (filling about 3/4 full).
  7. Bake for 18-22 minutes until centers are slightly jiggly but edges are set.
  8. Turn off oven, open door slightly, and let cool for 10 minutes inside. Remove and cool completely on rack.
  9. Chill in the refrigerator for at least 3 hours before serving.

Notes

Room temperature ingredients are critical for a smooth filling. You can freeze these cheesecakes for up to 3 months. Top with whipped cream or lemon curd for extra flavor.