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Homemade mini lemon cheesecakes with a golden graham cracker crust, topped with whipped cream, lemon zest, and a fresh lemon slice, displayed on a wooden board.

Mini Lemon Cheesecakes

These Mini Lemon Cheesecakes are bright, creamy, and perfectly portioned desserts bursting with fresh lemon flavor. With buttery graham cracker crusts and tangy cheesecake filling topped with lemon curd and whipped cream.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best mini lemon cheesecakes, Mini Lemon Cheesecakes, Mini lemon cheesecakes no bake, Mini lemon cheesecakes recipe, Mini lemon cheesecakes with gingersnap crust, Mini lemon cheesecakes with lemon curd, Philadelphia mini lemon cheesecakes
Prep Time: 20 minutes
Cook Time: 22 minutes
Chill Time: 2 hours
Total Time: 2 hours 42 minutes
Servings: 12 mini cheesecakes
Calories: 230kcal
Cost: $11

Equipment

  • 1 Standard 12-cup muffin tin (For individual cheesecakes)
  • 12 Paper or foil cupcake liners (Prevent sticking and easy serving)
  • 1 Electric hand mixer or stand mixer (For smooth filling)
  • 1 Microplane/zester (To zest lemons)
  • 1 Small offset spatula (To spread and swirl toppings)

Ingredients

For the Crust

  • 1 cup Graham cracker crumbs - About 8 full sheets
  • 2 tablespoon Granulated sugar
  • 4 tablespoon Melted butter - Unsalted
  • 1 pinch Salt - Balances sweetness

For the Filling

  • 16 oz Cream cheese - Room temperature
  • ½ cup Granulated sugar
  • ¼ cup Sour cream - Adds creaminess
  • 2 large Eggs - Room temperature
  • 3 tablespoon Fresh lemon juice - Use fresh-squeezed
  • 1 tablespoon Lemon zest - Finely grated
  • 1 teaspoon Pure vanilla extract
  • 1 tablespoon All-purpose flour - Helps set filling

For the Topping

  • ½ cup Lemon curd - Homemade or store-bought
  • ½ cup Whipped cream - Optional
  • 12 slices Fresh lemon - For garnish
  • 12 leaves Fresh mint - Optional

Instructions

  • Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, sugar, salt, and melted butter until it resembles wet sand; press into liners and bake for 5 minutes.
  • Beat cream cheese until smooth, add sugar and sour cream, then mix in eggs one at a time. Stir in lemon juice, zest, vanilla, and flour until just combined.
  • Spoon filling into prepared crusts, filling each ¾ full. Tap to remove air bubbles. Bake 18–22 minutes, until edges are set and centers slightly jiggly.
  • Turn off oven, crack door open, and let cheesecakes cool for 10 minutes inside. Remove, cool completely on rack, then refrigerate at least 2 hours.
  • Spoon lemon curd over each cheesecake, add whipped cream, and garnish with lemon slices and mint. Serve chilled.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 80g | Calories: 230kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 170mg | Potassium: 70mg | Sugar: 16g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 0.4mg