Go Back
Mini Lemon Cheesecakes

Mini Lemon Cheesecakes: A Zesty Delight

These individual lemon cheesecakes are easy to make and perfect for any occasion. The creamy lemon filling and buttery graham cracker crust are a delightful combination.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham Cracker Crumbs
  • 0.25 cups Granulated Sugar
  • 6 tablespoons Unsalted Butter, melted
Filling Ingredients
  • 16 ounces Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 tablespoon All-Purpose Flour
  • 1 teaspoon Vanilla Extract
  • 0.25 cup Lemon Juice Freshly squeezed is best!
  • 1 Lemon Zest From 1 lemon

Equipment

  • Mixing bowls (large and medium)
  • Muffin Tin
  • Measuring cups and spoons
  • Hand Mixer or Whisk
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
  3. Divide the crumb mixture evenly among 12 muffin cups, pressing firmly into the bottom of each cup to form a crust.
  4. In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in flour and vanilla.
  5. Stir in lemon juice and zest.
  6. Pour filling evenly over crusts. Bake for 18-20 minutes, or until set around edges but still slightly jiggly in the center.
  7. Cool in muffin tins for 10 minutes before transferring to a wire rack to cool completely. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For a no-bake option, use a pre-made graham cracker crust and chill the filling for at least 6 hours. You can also garnish with fresh berries or a dollop of whipped cream before serving.