Spring is finally in the air. You want something light and bright for your family. These Mini Lemon Cheesecakes are exactly what you need. They bring a burst of sunshine to your table.
You will love how easy these are to share. They are already in individual portions. No slicing or messy plates are required. They are refreshing and sweet.
Why You’ll Love These Mini Lemon Cheesecakes
These treats are perfect for spring gatherings. You don’t need a messy water bath. They bake quickly in a standard muffin tin. Everyone gets their own perfect little dessert. Your holiday guests will love this simple touch.
The texture is incredibly smooth and creamy. The lemon juice adds a bright tang. It balances the rich cream cheese perfectly. You can make them ahead of time. This saves you valuable time on busy days.
Simple Cooking Method
Making these is a total breeze. You start with a simple buttery crust. Then you whip up the zesty filling. Even if you are a beginner, you can master this recipe easily. The oven does most of the work for you.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh lemons are the star of the show.
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 12 ounces cream cheese, softened at room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup sour cream
- 1 tablespoon lemon zest, finely grated
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Step-by-Step Directions
- Preheat the oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
- In a small mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand.
- Press approximately 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner.
- Bake the crusts for 5 minutes, then remove from the oven and set aside to cool while preparing the filling.
- In a large bowl, beat the softened cream cheese and 1/2 cup of sugar together until smooth and aerated.
- Add the egg, sour cream, lemon zest, lemon juice, and vanilla extract; mix on low speed until just incorporated, ensuring not to over-beat.
- Distribute the cheesecake batter evenly among the 12 muffin liners, filling each about three-quarters full.
- Bake for 15 to 18 minutes until the edges are set but the centers retain a slight jiggle.
- Remove the tin from the oven and allow the cheesecakes to cool completely to room temperature in the pan.
- Transfer to the refrigerator and chill for a minimum of 2 hours before removing from the liners and serving.
Best Ways to Enjoy It
Serve these chilled on a pretty platter. You can top them with fresh berries. A dollop of whipped cream is also lovely. They are great for garden parties or picnics. Your family will keep coming back for more.
Keep It Fresh
Store any leftovers in the refrigerator. Use an airtight container to keep them moist. They will stay fresh for up to five days. You can also freeze them for later. Just thaw them in the fridge overnight. This is a great make-ahead dessert.
Recipe Tips for Best Results
- Use room temperature cream cheese for smoothness.
- Don’t skip the fresh lemon zest.
- Avoid over-beating the batter to prevent cracks.
- Press the crust down firmly with a glass.
- For Easter, top with a small candy egg.
- Let them chill fully before removing liners.
- Tap the pan to remove air bubbles.
- Use a cookie scoop for even filling.
Easy Flavor Ideas
- Swap graham crackers for ginger snaps.
- In summer, try using fresh lime juice.
- Add a blueberry on top before serving.
- Use a gluten-free cracker for the base.
- Mix in a few poppy seeds for crunch.
Common Questions
Can I make these a day ahead?
Yes, these are perfect for making ahead. They actually taste better after chilling. Store them in the fridge until serving.
Why did my cheesecakes sink?
They usually sink if they are over-mixed. Too much air causes them to rise and fall. Mix on low speed for best results.
Can I use bottled lemon juice?
Fresh is always best for flavor. Bottled juice can be a bit too tart. The zest also adds essential oils.
I hope these bright treats bring joy to your spring table. They are so simple and truly satisfying to share. Happy baking!
— Lidia
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 12 ounces cream cheese, softened at room temperature
- 1/2 cup granulated sugar
- 1 large egg , room temperature
- 1/4 cup sour cream
- 1 tablespoon lemon zest, finely grated
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
- In a small mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand.
- Press approximately 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner.
- Bake the crusts for 5 minutes, then remove from the oven and set aside to cool while preparing the filling.
- In a large bowl, beat the softened cream cheese and 1/2 cup of sugar together until smooth and aerated.
- Add the egg, sour cream, lemon zest, lemon juice, and vanilla extract; mix on low speed until just incorporated, ensuring not to over-beat.
- Distribute the cheesecake batter evenly among the 12 muffin liners, filling each about three-quarters full.
- Bake for 15 to 18 minutes until the edges are set but the centers retain a slight jiggle.
- Remove the tin from the oven and allow the cheesecakes to cool completely to room temperature in the pan.
- Transfer to the refrigerator and chill for a minimum of 2 hours before removing from the liners and serving.
