a plate with a fork and mini lemon cheesecake
Baking,  Kitchen Talk,  Recipes

Mini Lemon Cheesecakes

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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.

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Summer is just around the corner! A time for picnics, hanging pool side 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 hands on smashing the sandy texture in to 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 Mini Lemon Cheesecakes:

For the Crust:

7 full graham cracker sheets

3 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

12 Slot Muffin Tin

Recommended Kitchen Tools:

Cuisinart Stand Mixer

Cuisinart Food Processor

Directions:

Heat oven to 325°F/ 163°C.

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.

graham crackers and melted butter in a food processor

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

graham cracker crust in muffin tin
graham cracker crust being smashed into pan
graham cracker crusts in muffin tin

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) .

 cheesecake batter in a mixing bowl
mini lemon cheesecake batter being poured into a spouted measuring cup
mini lemon cheesecake batter being poured on to the crusts
mini lemon cheesecakes ready to bake in muffin pan

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.

mini lemon cheesecakes inside a muffin pan
baked mini lemon cheesecakes in a muffin pan

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 atleast 3 hours before serving. Once they are chilled you can arrange them on a platter and enjoy!

mini lemon cheesecake on a plate
fork with lemon cheesecake on it

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.

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 for Mini Lemon Cheesecakes:

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 incorperated thoroughly.

mini lemon cheesecake on a plate

Mini Lemon Cheesecakes

Yield: 12 mini cheesecakes
Prep Time: 12 minutes
Cook Time: 19 minutes
Total Time: 31 minutes

a delicious lemony mini cheesecake with a graham gracker crust

Ingredients

  • For the crust:
  • 7 full graham cracker sheets
  • 3 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

  1. Heat oven to 325°F/ 163°C.
  2. Begin by spraying the muffin tin with the nonstick cooking spray or if you have opted for the cupcake liners place those in.
  3. In a food processor, add all the ingredients for the crust and pulse until the mixture resembles wet sand.
  4. Take the mixture and scoop out enough to cover the bottom of each muffin insert evenly.
  5. Press the mixture down with your hands to firmly pack the mix in.
  6. Pop the crusts in to the oven and bake for approximately 5 minutes.
  7. Once done, remove from heat and allow to cool.
  8. Meanwhile, using the paddle attachment on your mixer place the cream cheese, eggs, extracts inside.
  9. Zest the entire lemon into the mix and add about 1/2 the juice from the lemon (about 2 tbsp).
  10. Turn the mixer on low and mix until the batter is a creamy consistency (as pictured)
  11. .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.
  12. 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.
  13. Once they are completely cooled and at room temperature, cover them with plastic wrap. Place them inside the fridge for atleast 3 hours before serving. Once they are chilled you can arrange them on a platter and enjoy!

Notes

Tools Used:

Stand mixer

Food processor

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 73mgSodium: 211mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 4g

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