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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!
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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.