Mini Lemon Cheesecakes

Name: Mini Lemon Cheesecakes
Total time: 45 min
Yield: 6 servings
Ingredients: 1/3 graham cracker crumbs; 1 white sugar; 2 butter; 1 cream cheese; 1/4 white sugar; 1 1/2 lemon juice; 1/2 lemon zest; 1/4 vanilla extract; 1 egg

This makes 6 cheesecakes, I use a 12 cup medium size muffin pan and just use the centre ones.You can add so many variations to this.

5.0 · 2 reviewsRecipe card by KitchenKellyEditorial by recipesvibrant · Updated October 18, 2026

< 60 Mins Easy

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Total time

45 min

Servings

Calories

239.1

Ingredients

Makes 6 servings

1/3 graham cracker crumbs
1 white sugar
2 butter
1 cream cheese
1/4 white sugar
1 1/2 lemon juice
1/2 lemon zest
1/4 vanilla extract
1 egg

Method

Preheat oven to 325.
Grease a 6 cup muffin pan (see note).
In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined.
measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly.
bake in preheated oven for 5 minutes, then remove and cool.
Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy.
Mix in egg.
Pour cream cheese mixture into muffin cups to about 3/4 full.
Bake at 325 for 25 minutes.
Cool completely in pan before removing. Refrigerate until ready to serve.

Cook's notes

For easier removal, line muffin cups with paper liners before adding the crust mixture.
Use room temperature cream cheese for a smoother, lump-free filling.
Chill the cheesecakes for at least 2 hours before serving for the best texture and flavor.

Easy swaps

Instead of Graham cracker crumbs, use Crushed digestive biscuits or vanilla wafer crumbs
Instead of Butter, use Coconut oil (melted) for a dairy-free option
Instead of Cream cheese, use Neufchâtel cheese or dairy-free cream cheese alternative
Instead of Lemon juice, use Lime juice for a different citrus twist
Instead of White sugar, use Coconut sugar or a granulated monk fruit sweetener

Frequently asked

Can I use a regular cheesecake pan instead of muffin cups?

Yes, you can use a mini cheesecake pan or a standard 9-inch springform pan. Adjust baking time accordingly—check for doneness after 30–35 minutes for a larger pan.

Why did my cheesecake crack?

Overbaking or sudden temperature changes can cause cracks. Bake just until the edges are set and the center is slightly jiggly. Cool gradually at room temperature before refrigerating.

Can I make these gluten-free?

Absolutely! Use gluten-free graham crackers or almond flour mixed with a bit of sugar and butter for the crust.

Do I need to use fresh lemon juice?

Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch. Adjust the amount to taste if using bottled.