Easy Mini Lemon Cheesecakes (Graham Cracker Crust)

Mini Lemon Cheesecakes are a fun easy to make lemony dessert with a graham cracker crust. These make a tasty treat perfect for picnics, afternoon tea, or a fun gathering.

It is hard to believe that summer is just around the corner. A time for fancy picnics, sitting poolside, and getting together with friends. For some reason, the flavor of lemon feels fresh, light, and like summer. These lemon mini cheesecakes strike the perfect balance of fresh lemon flavor and the creaminess of a tangy light cheesecake. 

As much as I shy away from making my party desserts with smaller children, these work well for such an occasion.  As kids can help by lining the muffin tin and the crust is an easy way for them to use their small hands to smash the sandy texture of graham cracker crumbs into place.

I personally think they are much simpler to make than a full-sized cheesecake as there is no water bath to worry about and these bake up quickly in a standard muffin pan. I do recommend you use paper muffin cups for easier removal. 

Mini Lemon Cheesecakes Are…

• One of the best lemon desserts with a creamy texture.
• Made with a simple graham cracker crust and a delicious lemon cheesecake filling.
• Similar to lemon cheesecake bites.
• The perfect treat to serve for Mother’s Day, tea time, or any time individual sweet treats are needed.
• Made without needing a water bath.
• Are great for portion control.

Ingredients

Fresh Lemon- use both the lemon zest and juice. I like to save a little zest to garnish the tops of the cheesecakes.

Lemon Extract- to add a more intense lemon flavor to the batter.

Cream Cheese- for best results use full-fat cream cheese, not low-fat. It creates a delicious creamy cheesecake.

Eggs- use large eggs. I use my hen’s eggs but any good quality store-bought eggs will do.

Sugar- a blend of light brown sugar and white sugar is needed for the filling and the crust. I like to use pure cane sugar but refined white sugar works fine here.

Graham Crackers- use plain graham crackers not the cinnamon sprinkled kind. Make sure the crackers are fresh and crisp.

Butter- I use salted butter for the crust but you can use unsalted if you would like. If using unsalted butter, add a pinch of salt to help balance out the flavors.

Vanilla Extract- use good quality vanilla extract. I like using my homemade vanilla extract for this but any good store-bought vanilla will do.

Tools

Nonstick cooking spray or muffin liners

12 Slot Muffin Tin

Cuisinart Stand Mixer or you can use an electric mixer

Cuisinart Food Processor

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Directions

Heat oven to 325°F.

Begin by spraying the muffin tin with the nonstick cooking spray or if you have opted for the cupcake liners place those in. In a food processor, add all the ingredients for the crust and pulse until the mixture resembles wet sand.

Take the mixture and scoop out enough to cover the bottom of each muffin insert evenly. Press the mixture down with your hands to firmly pack the mix in.

Pop the crusts into the oven and bake for approximately 5 minutes. Once done, remove from heat and allow to cool.

Meanwhile, using the paddle attachment on your mixer place the cream cheese, eggs, extracts inside.

Zest the entire lemon into the mix and add about 1/2 the lemon juice (about 2 tbsp.). Turn the mixer on low and mix until the batter is a creamy consistency (as pictured).

Pour the cream cheese mixture into a large measuring cup with a spout for easier pouring (optional). Or you can spoon it evenly filling up each muffin insert as shown.

Bake the cheesecakes for 17-19 minutes. The cakes should look set on top when removing them from the oven but not browned.

Keep in mind the cheesecakes will further set as they cool. Once they are completely cooled and at room temperature, cover them with plastic wrap or aluminum foil. Place them inside the fridge for at least 3 hours before serving. Once they are chilled you can arrange them on a platter and enjoy!

Baking Tips

• Make sure cream cheese and eggs are at room temp before mixing up your batter. That will allow them to whip up nicely.
• For easy removal, use paper liners.
• You can sub out brown sugar for regular white sugar on the crust.

FAQ

How do I store these?

You can store these in an airtight container inside your fridge for a max of 5 days

Can I make these in advance?

You can make these a day ahead and pop the muffin pan into the fridge the night before serving them.

What if I don’t have a food processor or mixer, can I still make these?

You can! You can mix the cheesecake batter by hand in a bowl with a wooden spoon. For making the crust without a food processor, simply add the crackers to a large zip top bag then take a rolling pin and smash the crackers up a bit. Add the sugar and the melted butter(make sure the butter is cooled off) , then mush the bag around with your hands to make sure everything is incorporated thoroughly.

Pin For Later

Other Recipes To Try…

• Fresh Lemon Tart
• Lemon Ricotta Cake
• French Orange Yogurt Cake

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!