These are the best easy mini lemon cheesecakes to serve for dessert at your next party or gathering. Top them with a simple strawberry sauce and enjoy!
Hi friends!
Today I’m sharing this individual lemon cheesecakes recipe and I’m so excited. This recipe is actually an adaptation of a family recipe and it is perfect for entertaining!
A few years ago my husband got his Aunt Dorothy’s cheesecake recipe from his mom and has started making it once or twice a year with our kids. It is absolutely delicious, but sometimes we just don’t have room for a giant cheesecake to take up space in our fridge for a week while we eat it.
Mini Lemon Cheesecake Bites
Enter this mini version that I’ve created. I basically halved the recipe and then tweaked it a bit more in order to allow the recipe to create 12 mini cheesecakes.
These have actually become my new favorite way to eat cheesecake because they easy to serve – no cutting required and they’re the perfect size. They also have a great crust to filling ratio and after you bake them, the middle will sink down just a bit creating the perfect dip to hold a simple strawberry sauce topping.
What Ingredients Are Needed for Mini Lemon Cheesecake Cups
To make these mini cheesecakes, here’s what you need:
- Graham crackers – we crush these up to make the crust with a dash of cinnamon and brown sugar
- Butter – Melted to mix with graham crackers
- Cream cheese – One package of full-fat cream cheese
- Sugar
- Eggs
- Sour cream – we use regular but you could try the less fat version
- Lemon – you’ll need the juice and the zest
- Vanilla – for a little more flavor
- Strawberries – if you want to make a simple strawberry topping
How to Make Mini Lemon Cheesecakes
Here’s how you make them:
- Mix the graham cracker crumbs with butter and press a heaping tablespoon into each muffin tin liner.
- In a bowl, use a mixer to whip softened cream cheese for 1 minute.
- Gradually add in sugar while mixing.
- Add eggs one at a time while continuing to mix.
- Add sour cream, lemon juice, lemon zest and vanilla and mix 1 more minute.
- Spoon 2 heaping tablespoons of filling into each muffin tin.
- Bake then take them out and let them cool on the counter for a while before moving them to the fridge.
- Top with a simple strawberry topping and enjoy!
What are some topping ideas for mini lemon cheesecakes?
It’s totally up to you how you want to top these cheesecakes. For even more lemon flavor you could top with a little lemon curd. Or you can make a simple fruit topping by putting some berries in a small pan, sprinkling with sugar and letting them simmer for 10-20 minutes.
If you want to keep it super simple, top with a dollop of whip cream and a cherry.
Mini Individual Lemon Cheesecakes Recipe
Here’s the recipe:
PrintEasy Mini Lemon Cheesecakes
Print RecipeThese are the best easy mini lemon cheesecakes to serve for dessert at your next party or gathering. Top them with a simple strawberry sauce and enjoy!
Ingredients
- 1 cup crushed graham cracker crumbs
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
- 3 Tbsp melted butter
- 1 package cream cheese, softened
- 1/2 cup sugar
- 3/4 cup sour cream
- 1 Tbsp lemon juice
- zest from one lemon
- 1/2 tsp vanilla extract
- 2 eggs
- strawberries and sugar, optional for topping
Instructions
- Preheat oven to 350 degrees F and line muffin pan with liners.
- In a small bowl, combine graham cracker crumbs, brown sugar, cinnamon and melted butter and mix until well combined.
- Divide crumbs between 12 muffin tins (with liners). You should have about 1 heaping Tablespoon per muffin tin. Use the back of the tablespoon to press the crumbs down firmly into the bottom of each tin.
- In a large bowl, beat softened cream cheese with an electric mixer while slowly adding sugar until well combined for about 1 minute.
- Add sour cream, lemon juice, lemon zest and vanilla and beat until well combined.
- Add eggs one at a time and mix until just combined – don’t overmix when adding the eggs or it will add too much air and cause the cheesecakes to sink too much after baking.
- Spoon 2 heaping Tablespoons of filling into each muffin tin. If you have any left, go back and add more to each cup. You can fill them almost to the very top.
- Bake at 350 for about 18 minutes. Don’t overbake.
- Remove from the oven and let cool on the counter for 30 minutes. Then transfer to the fridge to cool for at least 2 hours.
- To make a simple strawberry topping, combine strawberries with a sprinkle of sugar in a pan. Smash lightly, bring to a boil, then reduce heat to simmer for 15 minutes. Smash again, transfer sauce to a container and cool.
- When ready to serve, spoon some of the strawberry topping onto each individual cheesecake.
Mini Lemon Cheesecake FAQs
Can I use bottled lemon juice instead of fresh for the cheesecake?
I highly recommend using a fresh lemon since you need the zest as well.
How long do mini lemon cheesecakes need to bake? How do you know when the mini cheesecakes are done baking?
These mini cheesecakes take less than 20 minutes to bake. They’re done with the edges are set and the middle is just slightly jiggly.
How long should the mini cheesecakes cool before serving.
Cheesecake needs to cool slowly. Be sure to let them cool on the counter for 30 minutes before moving them to the fridge for at least 2 hours.
Can you make gluten-free mini lemon cheesecakes?
To make these gluten-free you can just use gluten-free graham crackers for the crust.
Is it necessary to use a water bath for mini cheesecakes?
No, a water bath is not necessary.
Are these mini cheesecakes suitable for a party? Can mini lemon cheesecakes be made in advance?
Yes! These are perfect for a party. You could easily make them a day or two in advance and just add toppings right before serving! You could also follow the steps up to baking and store in the fridge for 2-3 days and then bake the morning before you need them, making sure to leave 2+ hours for them to cool before you need to serve them.
Need more party desserts? Try:
How do you store mini lemon cheesecakes? Can mini lemon cheesecakes be frozen for later use?
Store these without toppings in a glass container in the fridge. The cheesecakes can be frozen for up to 3 months. Just transfer to the fridge to thaw before serving.
How do you prevent cracks in mini lemon cheesecakes?
Cracks usually occur from cooling the cheesecakes too quickly. Be sure to let them cool at room temperature first before transferring them to the fridge.
Also don’t overmix after adding the eggs. This will cause the cheesecake to puff up and then deflate a lot as it cools. Mix just enough to combine the eggs and then stop.
Mini Cheesecake Recipes
Want more mini cheesecake recipes? Try one of these:
- Mini Chocolate Cheesecakes
- Mini Cheesecakes with Graham Cracker Pecan Crust
- Mini Cheesecakes with Vanilla Wafer Crust
Enjoy!
–Lindsay–