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Lemon Mini Cheesecakes

Karissa Parrish (Ginger Snap)
These Lemon Mini Cheesecakes feature a tart and refreshing lemon cheesecake filling that sits on top of a buttery homemade graham cracker crust. Made in a muffin pan, this cheesecake couldn't be easier to make for any occasion!
Prep Time 20 mins
Cook Time 15 mins
Chill Time 3 hrs 45 mins
Total Time 4 hrs 20 mins
Course Dessert
Cuisine American
Servings 12 mini cheesecakes


  • 12-count muffin pan
  • Cupcake Liners
  • Food Processor
  • Electric Stand Mixer


Graham Cracker Crust

  • 7 graham cracker sheets, crumbs (about 1 cup)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • teaspoon salt

Lemon Cheesecake Filling

  • 12 ounces block-style cream cheese, room temperature
  • 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


  • 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 1/4 measuring cup). Bake for 5 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 tbsp 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 3-4 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.


Muffin Pan: This lemon cheesecake recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each muffin cup.
Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.
Room Temperature Ingredients: Remove the cream cheese, yogurt, and egg from the refrigerator 1 hour before you want to start baking.
Lemons: I used three small lemons in order to have enough juice and zest. Avoid using store-bought lemon juice. Fresh lemon juice is so much better!
Cheesecake Filling: I used a cookie scoop to evenly distribute the cheesecake filling over the top of the graham cracker crust.
Keyword easy cheesecake recipe, lemon cheesecake, mini lemon cheesecakes