These Mini Lemon Cheesecake Cups are a delightful dessert, combining a creamy, tangy lemon-infused cheesecake filling with a buttery graham cracker crust. Perfect for individual servings, these bite-sized treats are great for parties, gatherings, or simply satisfying a sweet tooth.
Why You’ll Love This Recipe
- Easy to make – Simple ingredients and straightforward steps make this recipe accessible to all skill levels.
- Perfectly portioned – Ideal for serving at parties or as a grab-and-go dessert.
- Balanced flavor – The richness of the cheesecake pairs beautifully with the bright citrusy notes of lemon.
- No need for a water bath – Unlike traditional cheesecakes, these mini cups bake easily in muffin tins.
- Great for make-ahead – These cheesecakes can be prepared in advance and stored for later enjoyment.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- Cream cheese, softened
- Sour cream
- Lemon juice
- Lemon zest
- Vanilla extract
- Eggs
Directions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of each liner. Bake for 5 minutes, then let cool.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, lemon juice, lemon zest, and vanilla extract, mixing until combined.
- Incorporate eggs: Add eggs one at a time, beating on low speed until just combined. Avoid overmixing.
- Fill and bake: Pour the cheesecake mixture over the cooled crusts, filling each cup nearly to the top. Bake for 18-20 minutes or until the centers are just set.
- Cool and chill: Let the cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep time: 15 minutes
- Cook time: 20 minutes
- Chill time: 2 hours
- Total time: Approximately 2 hours 35 minutes
Variations
- Gluten-free option: Use gluten-free graham crackers for the crust.
- Berry topping: Add fresh berries or a berry compote for extra flavor.
- Chocolate twist: Swirl in melted white chocolate for a richer variation.
- Almond crust: Substitute graham crackers with crushed almonds or almond flour.
- Extra tangy: Increase the lemon juice for a more pronounced citrus flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual cheesecakes in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
- Serving tip: Serve chilled for the best texture and flavor.
FAQs
How do I prevent cracks in mini cheesecakes?
Avoid overmixing the batter and do not overbake. Let them cool gradually before refrigerating.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
What can I use instead of sour cream?
You can substitute Greek yogurt or heavy cream for a similar texture.
Can I make these ahead of time?
Yes, these mini cheesecakes can be made a day or two in advance and stored in the refrigerator.
Can I use a different type of crust?
Yes, you can use crushed cookies, digestive biscuits, or even a nut-based crust.
How do I know when the cheesecakes are done baking?
The edges should be set, but the center should still have a slight jiggle.
Can I make these without a muffin tin?
If you do not have a muffin tin, you can use silicone molds or ramekins instead.
How can I make these cheesecakes extra creamy?
Use full-fat cream cheese and do not overbake to maintain a smooth texture.
Can I add a topping?
Yes, whipped cream, lemon curd, or a drizzle of honey pairs well with these cheesecakes.
What if my crust is too crumbly?
Ensure you press the crust firmly into the liners and add slightly more melted butter if needed.
Conclusion
Mini Lemon Cheesecake Cups are a perfect dessert choice for any occasion. With a smooth, tangy, and creamy filling paired with a buttery crust, these bite-sized cheesecakes are both easy to make and delightful to eat. Whether served at a gathering or enjoyed as an everyday treat, this recipe is sure to become a favorite.
Print
- Total Time: 2 hours
- Yield: 6 mini cups 1x
Description
These Mini Lemon Cheesecake Cups are creamy, tangy, and topped with a crunchy graham cracker crust. A delightful no-bake dessert that’s perfect for summer gatherings or sweet cravings.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream
Instructions
- Mix graham cracker crumbs, melted butter, and sugar. Press into small serving cups.
- Beat cream cheese, powdered sugar, lemon juice, zest, and vanilla extract until smooth.
- Whip heavy cream to stiff peaks and fold into the cheesecake mixture.
- Spoon the filling over the crusts and chill for 2 hours.
- Garnish with whipped cream and lemon slices before serving.
Notes
- Best served chilled.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American