Mini Lemon Cheesecake
Mini lemon cheesecake is a creamy and tangy dessert you can prepare in no time. Fill a muffin pan with graham cracker crumbs and lemon cheesecake filling, and chill to make the best no-bake cheesecake dessert.
What is lemon cheesecake?
Easy mini lemon cheesecakes are extra creamy, lightly sweetened, with a pop of lemon flavor. They can be made in a standard muffin pan or 4-ounce jars for a beautiful presentation.
After chilling in the refrigerator, they’re ready to top with whipped cream, berries, or lemon curd. This is an easy recipe that is perfect to bring to backyard barbeques this summer.
The ingredients for these from-scratch mini cheesecakes are easy to find at your local grocery store.
- Graham crackers
- Cream cheese
- Fresh lemon juice
- Vanilla extract
- Heavy cream
How to make mini lemon cheesecake
Here’s how to make this mini lemon cheesecake recipe:
Add graham crackers to a bowl of a food-processor and pulse until crumb consistency.
In a bowl, whisk together graham cracker crumbs and sugar.
Add melted butter and stir with a wooden spoon until combined. The mixture should resemble wet sand.
Line two muffin pans with cupcake liners. Spoon some crumb mixture into each cup. Pack it down with a small measuring cup or the back of a spoon and set it aside.
Combine the cream cheese and sugar. Beat until smooth and creamy.
Add heavy cream, lemon juice, and vanilla. Beat on high until stiff peaks form.
Spoon the cheesecake mixture evenly over the crusts. Use the back of a spoon or a small measuring cup to smooth the tops.
Chill for at least 3 hours up to overnight. If chilling for more than 3 hours, cover the pans with plastic wrap or aluminum foil. Keep the cheesecakes refrigerated until ready to serve.
Creamy cheesecake doesn’t need any toppings because of its bright lemon flavor and crunchy crust, however, adding a topping can really make the flavors pop and make a pretty presentation!
Some delicious options include:
- fresh blueberry, raspberry, or strawberries
- drizzle of white chocolate
- lemon curd
- whipped cream
- slice of lemon
- fresh mint leaves
Here are some tips to help you make a fool-proof cheesecake dessert:
- Prep the graham crackers ahead of time, so all you have to do is just mix it. Simply pulse them in a food-processor until crushed consistency and store in a ziploc bag or closed container.
- Double the recipe for a full-size cheesecake.
- Cream cheese needs to be at room temperature before mixing into the cheesecake filling.
- Top prepared cheesecakes with whipped cream, lemon slice, or lemon zest.
- Use cupcake liners for easy removal from the pan.
- To ensure cheesecakes don’t stick to the cupcake liners, spray the liners lightly with baking spray.
What other types of crust can I use?
This lemon cheesecake recipe is made with a buttery graham cracker crust, but you can use another type of cookie for a different flavor.
Try making a gingersnap crust, using chocolate or cinnamon graham crackers, or Biscoff cookies.
How can you make mini cheesecakes without a mini cheesecake pan?
Having a cheesecake pan with individual sections is great if you plan on using it often, but if you don’t have one, you can use a standard muffin pan.
Use paper muffin cups inside a muffin pan for easy clean-up and to ensure your cheesecakes don’t stick.
Another option for making individual lemon cheesecakes is to use glass jars. If you make the cheesecakes in pretty little jars, you don’t need to remove them at all. Just eat them right from the jar! I like using 4-ounce jars for this recipe.
How long do mini cheesecakes last in the fridge?
Store cheesecake in the refrigerator for 3-5 days. If you want to keep them longer than a week, storing them in the freezer is a great option.
Can mini cheesecakes be frozen?
Freezing mini cheesecakes is an excellent way to keep them fresh even longer. Store individual cheesecakes inside a closed container. You can keep them there for up to three months. They’re the perfect portion for dessert without needing to make a whole new batch each time.
Is it ok to leave cheesecake out overnight?
It’s not a good idea to leave cheesecake on the counter overnight. The cream cheese needs to be refrigerated in order to be kept fresh. It starts to soften in about 45-60 minutes at room temperature.
Love lemon desserts? Try our Lemon Poppy Seed Cake.Print
Mini lemon cheesecake is a creamy and tangy dessert you can prepare in under 20 minutes. Fill a muffin pan with graham cracker crumbs and lemon cheesecake filling, and chill to make the best no-bake cheesecake dessert.
- 2 cups crushed graham crackers, (12-14 full sheets)
- 1/3 cup cane sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz.) pkgs. cream cheese, at room temperature
- 1/2 cup cane sugar
- 1 cup cold heavy cream
- 1/4 cup fresh lemon juice
- 1 tsp. vanilla extract
- Whisk together the graham cracker crumbs and sugar. Add melted butter and stir with a wooden spoon until combined. The mixture should resemble wet sand.
- Line two (12-cup) standard muffin pans with cupcake liners. Spoon about 1 1/2 tablespoons of crumb mixture into each cup. If you have leftover crumb mixture, go back and distribute evenly between the muffin cups. Pack it down with a small measuring cup or back of a spoon. Set aside.
- In a large mixing bowl, with an electric mixer beat the cream cheese and sugar until smooth and creamy, scraping down the bowl as needed. Add heavy cream, lemon juice, and vanilla. Beat on high until stiff peaks form. The filling mixture should be very thick.
- Add the filling mixture evenly over the crusts, filling about 3/4 full. Use the back of a spoon or a small measuring cup to smooth the tops. If the filling is too sticky, dip a spoon into room temperature water then smooth out the tops. It should help with the sticking.
- Chill for at least 3 hours up to overnight. If chilling for more than 3 hours, cover the pans with plastic wrap or aluminum foil. Keep cheesecakes refrigerated until ready to serve.
- Optional, garnish with fresh berries, small slice of lemon, or whipped topping before serving.
- Cream Cheese: You’ll need two bricks of full-fat cream cheese for this recipe. Do not use low-fat cream cheese or cream cheese in a tub.
- Lemons: If available, use Meyer lemons, which are sweeter and less tart tasting.
- Make-Ahead: Cheesecakes can be prepared up to 3 days in advance and kept refrigerated until ready to serve.
- Serving Size: 1 cheesecake
- Calories: 183
- Sugar: 9.9 g
- Sodium: 125.6 mg
- Fat: 12.7 g
- Carbohydrates: 16 g
- Protein: 1.9 g
- Cholesterol: 34.9 mg
Keywords: summer, no bake, easy