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Refreshing Mini Lemon Cheesecakes

Creamy bite-sized lemon cheesecakes with a buttery graham cracker crust and bright citrus flavor.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 2 hours 33 minutes
Servings: 12 cheesecakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 0.25 cup sour cream
  • 2 tbsp lemon juice fresh
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
  3. Press about 1 tablespoon of crust mixture into each liner and bake 5 minutes.
  4. Beat cream cheese until smooth, then mix in sugar.
  5. Add eggs one at a time, mixing gently after each addition.
  6. Mix in sour cream, lemon juice, lemon zest, vanilla extract, and flour until smooth.
  7. Divide batter evenly over the crusts.
  8. Bake 16–18 minutes until centers are just set.
  9. Cool for 30 minutes then refrigerate at least 2 hours before serving.

Notes

Top with whipped cream, lemon zest, or fresh berries for extra flavor.