Mini Lemon Cheesecakes
Mini Lemon Cheesecakes are a fun easy to make lemony dessert with a graham cracker crust. They are tasty treat perfect for picnics, afternoon tea, or a fun gathering.
Summer is just around the corner! A time for picnics, hanging poolside, and getting together with friends. For some reason, the flavor of lemon feels fresh, light, and like summer.
These are cute and fun to make with kids as the muffin tin needs prepping and the crust is an easy way for them to get their hands with smashing the sandy texture into place. But even if you make them alone, they are simple enough and fun to have on your party table. Plus they are delicious.
What You’ll Need to Make It
For the Crust
7 full graham cracker sheets
4 tbsp of melted butter
3 tbsp brown sugar
For the Cheesecake Filling
1 tsp lemon extract
1 tsp vanilla extract
2 eggs
12 oz cream cheese (softened)
1 lemon
1/2 cup granulated sugar
You May Also Need
Nonstick cooking spray or cupcake liners
Recommended Kitchen Tools:
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 juice from the lemon (about 2 tbsp). Turn the mixer on low and mix until the batter is a creamy consistency (as pictured).
Pour the 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. 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!
Substitutions
Cooking Spray– You can sub out cooking spray for coconut oil. I find it works well. Just rub coconut oil in each muffin insert both sides and bottom. Or using baking up liners works great too.
Brown sugar– You can sub out brown sugar for regular white sugar on the crust
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.
FAQ’s
How do I store these?
You can store these in an air tight 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 wood spoon. For making the crust without a food processor, simply add the crackers to a large ziplock 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.
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Mini Lemon Cheesecakes
a delicious lemony mini cheesecake with a graham gracker crust
Ingredients
- For the crust:
- 7 full graham cracker sheets
- 4 tbsp melted butter
- 3 tbsp brown sugar
- For the lemon cheesecake batter:
- 1 lemon (for zest and 2 tbsp of lemon juice)
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 2 eggs
- 12 oz cream cheese
- 1/2 cup granulated sugar
Instructions
- 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, and extracts inside.
- Zest the entire lemon into the mix and add about 1/2 the juice from the lemon (about 2 tbsp).
- Turn the mixer on low and mix until the batter is a creamy consistency (as pictured)
- .Pour the 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. 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!
Notes
- Make sure cream cheese and eggs are at room temp before mixing up your batter. That will allow them to whip up nicely.
- You can sub out brown sugar for regular white sugar on the crust.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 76mgSodium: 218mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 4g
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