Lemon cheesecake minis in cupcake liners topped with whipped topping and lemon zest
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Lemon Cheesecake Minis

Looking for an easy dessert to serve to family and friends. One with a burst of lemon flavor? These lemon cheesecake minis will hit the spot!

Lemon cheesecake minis in cupcake liners topped with whipped topping and lemon zest

Lemon Cheesecake Minis

This recipe for lemon cheesecake minis will make 12 little cheesecakes. You can easily double the recipe if needed. Or if you don’t want to have them in mini size, you can make it in a 7″x3″ cheesecake pan and bake for a longer time.

These are such a great little treat that is bursting with flavor. With them being made in cupcake liners, it makes it really nice for an easy grab and go dessert too.

These can be made ahead and you can freeze cheesecake until you need them. Then just set them out for 20 minutes before topping and serving. 

If you are looking for other lemon cheesecake ides, here are a few of my other ones to try.

How To Make These Mini Cheesecakes:

Start by preheating the oven to 325.

Next line the cupcake pan with liners. You can use the paper ones or reuseable silicone liners.

In a medium mixing bowl, mix crumbs, butter, and sugar for the crust. Mix until fully combined.

Divide the crumb mixture into the liners equally. Then press down to pack it in. The back of a spoon works well for this.

Set the pan aside.

Making The Cheesecake Filling:

In a standing mixer or large mixing bowl with better, mix the cream cheese and sugar until fully mixed and smooth.

Add in the sour cream, lemon extract, vanilla, salt, and zest. Mix well.

Add the eggs to the mixture and mix until combined.

Divide the cheesecake batter equally between the liners.

Place on the middle rack of the oven and bake for 17-21 minutes. Edges start to turn a light golden brown and the center will be set when done.

Allow them to completely cool. Then top with whipped cream and lemon zest. If you really want to get fancy you can also top with a piece of lemon wedge.

Lemon cheesecake minis in cupcake liners topped with whipped topping and lemon zest

Lemon Cheesecake Minis

So easy to make and a great dessert when you have guests. These little lemon cheesecake minis really pack a flavor punch!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: lemon cheesecake, lemon cheesecake minis, cheesecake mini
Prep Time: 10 minutes
Cook Time: 19 minutes
Total Time: 29 minutes
Servings: 12

Ingredients

Crust:

  • 1/4 Cup Butter melted
  • 3/4 Cup Graham Cracker Crumbs
  • 1 1/2 Tbsp Sugar

Cheesecake Filling:

  • 1/2 Cup Sour Cream
  • 1 Cup Sugar
  • 16 oz Cream Cheese room temp
  • 1 Tbsp Vanilla
  • 1/2 Tsp Salt
  • 2 Large Eggs
  • 2 Large Lemons Zested
  • 1 1/2 Tsp Lemon Extract

Instructions

  • Start by preheating the oven to 325.

Crust:

  • Next line the cupcake pan with liners. You can use the paper ones or reuseable silicone liners.
  • In a medium mixing bowl, mix crumbs, butter, and sugar for the crust. Mix until fully combined.
  • Divide the crumb mixture into the liners equally. Then press down to pack it in. The back of a spoon works well for this.
  • Set the pan aside.

Cheesecake Filling:

  • In a standing mixer or large mixing bowl with better, mix the cream cheese and sugar until fully mixed and smooth.
  • Add in the sour cream, lemon extract, vanilla, salt, and zest. Mix well.
  • Add the eggs to the mixture and mix until combined.
  • Divide the cheesecake batter equally between the liners.
  • Place on the middle rack of the oven and bake for 17-21 minutes. Edges start to turn a light golden brown and the center will be set when done.
  • Allow them to completely cool. Then top with whipped cream and lemon zest. If you really want to get fancy you can also top with a piece of lemon wedge.

Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.

Lemon cheesecake minis at the top and bottom with a text overlay in the middle.

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