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!
12ouncesblock-style cream cheese, room temperature
⅓cupsugar
3tablespoonsfresh lemon juice
2tablespoonsyogurt (plain or vanilla), room temperature
½tablespoonlemon zest
1teaspoonvanilla extract
1large egg, room temperature
Whipped Cream
1cupheavy whipping cream
2tablespoonssugar
¼teaspoonvanilla 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.