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
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.
- Lemon Meringue Cheesecake
- Instant Pot Lemon Cheesecake With Lemon Curd Topping
- Keto Lemon Cheesecake Fluff
- Blueberry Lemon Keto Cheesecake Cups
- Lemon Lush Cheesecake Recipe
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
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.
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