These mini lemon cheesecakes have a buttery graham cracker crust and a super creamy lemon cheesecake filling. Both fresh whipped cream and a pinch of lemon zest are added to the top for even more flavor!
These lemon mini cheesecakes are extremely easy to make as they're baked in a muffin pan and do not require a water bath.
The cheesecake filling is smooth, creamy, and bursting with fresh lemon flavor.
Looking for more lemon desserts? Then check out these: classic lemon bars, homemade lemon curd cookies, and blackberry lemon cake.
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Why You'll Love These Mini Cheesecakes
- Fresh lemon juice and zest are used in the cheesecake batter.
- The cheesecake is velvety smooth.
- They're made in a standard muffin pan; no springform pan required.
- The simple graham cracker crust is sweet and buttery.
- This recipe makes 12 individual lemon cheesecakes, perfect to share at any occasion!
I love mini cheesecake recipes because they can be baked in a muffin pan using cupcake liners. There's absolutely no need for any fancy equipment.
Plus, they chill way quicker compared to a full-sized cheesecake.
Ingredients Needed
Here are some notes on the simple ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Graham Crackers: Use a food processor to pulse into fine crumbs. You could also use vanilla wafer cookies or lemon Oreo cookies for the crust.
- Cream Cheese: Block-style, NOT the spreadable kind.
- Yogurt: You can use either vanilla, plain, or greek yogurt. You could also substitute this ingredient for sour cream if that's what you have at home.
- Lemons: Fresh lemon juice is best to achieve a bright and refreshing lemon flavor. You'll also need the zest.
- Egg: You'll need just one large egg for the filling.
- Heavy Whipping Cream: You must have this ingredient in order to make the whipped cream. Do not substitute with heavy cream.
Instructions
Here are the step by step instructions on how to make these lemon cheesecake bites.
Step 1: Make the crust. In a medium-sized bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
Step 2: Bake the crust. Evenly distribute the crumbs into the paper liners, pressing down firmly. Bake for 8 minutes in a 325 degree oven and set aside to cool.
Step 3: Beat the cream cheese. In a large bowl of a stand mixer using the paddle attachment, beat together the cream cheese and sugar on high speed until smooth.
Step 4: Add wet ingredients. Add the lemon juice, yogurt, lemon zest, and vanilla extract on medium speed and mix until combined. Then mix in the egg.
Step 5: Bake. Use a cookie scoop (I used my 1.5 tablespoon) to evenly distribute the lemon cheesecake batter over the top of the crust. Bake for 15-18 minutes.
Chill for 45 minutes on the counter and then for 3 hours in the refrigerator.
Step 6: Whipped Cream. Using an electric mixer, beat together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes, or until medium stiff peaks form.
Step 7: Assemble. Top the chilled cheesecakes with the whipped cream and extra lemon zest.
Additional Topping Ideas
I love to top these cute little cheesecakes with some whipped cream and fresh lemon zest. Not only do they look good, but they taste amazing too!
Other toppings you might like:
- vanilla ice cream
- lemon slices
- fresh lemon curd
- fresh berries
Storage Tips
They’re best consumed within 2-3 days but can last in the refrigerator for up to 5 days in an airtight container.
You could also use plastic wrap to cover the cupcake pan if needed.
Expert Baking Tips
- Muffin Pan: This recipe can easily be made in a 12-count muffin tin. I recommend lining your muffin cups with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each cup.
- Room Temperature Ingredients: Remove the cream cheese, yogurt, and egg from the refrigerator 1 hour before you want to start baking.
- Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
- Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
Recipe FAQs
Yes! This is a perfect dessert to make the night before. Simply let the cheesecakes chill overnight and then serve the next day.
The cheesecakes are done baking when they barely jiggle when moving the pan. If it moves a lot, they're not done yet.
I don't recommend it. Fresh lemon juice tastes so much better and since you need the zest, it just makes more sense to use real lemons.
You can use a mini cheesecake pan if you have one.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cheesecake Recipes
📖 Recipe
Mini Lemon Cheesecakes
Equipment
- 12-count muffin pan
- Food Processor
- Electric Stand Mixer
Ingredients:
Graham Cracker Crust
- 7 graham cracker sheets, crumbs (about 1 cup)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- ⅛ teaspoon salt
Lemon Cheesecake Filling
- 12 ounces block-style cream cheese, room temperature
- ⅓ cup sugar
- 3 tablespoons fresh lemon juice
- 2 tablespoons yogurt (plain or vanilla), room temperature
- ½ tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
Instructions:
- Preheat the oven to 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Graham Cracker Crust
- Place the graham cracker sheets into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
- Evenly disperse the graham cracker crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8 minutes and set aside to cool while making the cheesecake filling.
Lemon Cheesecake Filling
- In the bowl of an electric stand mixer using the paddle attachment (or you can use a handheld mixer in a large mixing bowl), beat together the cream cheese and sugar on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the lemon juice, yogurt, lemon zest, and vanilla extract and mix on medium speed until combined. Scrape the sides of the bowl again. Add your egg, mixing on low speed, until just incorporated.
- Evenly distribute the cheesecake filling into the cupcake liners, covering the graham cracker crust (I used my 1.5 tablespoon cookie scoop). Place the muffin pan back into the oven and bake for 15-17 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
- Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with plastic wrap and place in the refrigerator to chill for 3 hours.
Whipped Cream
- In the bowl of an electric stand mixer using the whisk attachment, whisk together the heavy cream, sugar, and vanilla extract on high speed for 2-3 minutes.
- Top the chilled cheesecakes with the whipped cream and lemon zest (optional)
- Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.
Notes:
- Muffin Pan: This recipe can easily be made in a 12-count muffin tin. I recommend lining your muffin cups with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each cup.
- Room Temperature Ingredients: Remove the cream cheese, yogurt, and egg from the refrigerator 1 hour before you want to start baking.
- Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
- Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
Nutrition
Recipe originally published in March of 2021.
The lemon flavor really shines in these bite-sized mini cheesecakes!
I’m in Europe and can’t get block cream cheese !! What to do?!
Hi Michelle! I'm not sure what types of cream cheese you have over there in Europe, but maybe you could try the spreadable kind? If the cream cheese is prepared differently over there compared to the U.S, then the spreadable kind might work. It's hard for me to say for sure though!
Oooh these look so good! I LOVE cheesecake and the lemon flavor here is perfect for spring. Yum!