Treat yourself to these bright and delicious mini lemon cheesecakes. They are perfectly tart and sweet!
Mini Lemon Cheesecake
My favorite thing about cheesecake is the texture. They are both light and creamy with a crumbling crust that melts in your mouth. And the only things better than cheesecakes are mini cheesecakes.
You see, mini cheesecakes are individual delights. They are dainty and delicate, perfect for parties or brunch. They show off beautifully on the table, impressing guests and elevating your parties.
My recipe includes a combination of cream cheese and yogurt. I found out that by adding a bit of yogurt, it enhances the tartness of the lemon and creates the quintessential cheesecake feeling.
You can print out the recipe card at the bottom. But before we get there, here are some helpful tips I learned as I was making them in my kitchen.
Lemon Cheesecake Recipe Ingredients
Before you begin, these are the ingredients you need for lemon cheesecakes:
- Graham cracker crumbs
- Butter
- Graham Crackers
- Sugar
- Cream cheese
- Plain yogurt
- Eggs
- Lemon
- Lemon juice
How far in advance can mini cheesecakes be made?
These mini cheesecakes can be made a day in advance. You can make the filling the day before, then just bake the crust and fill with the filling.
You can also completely make the cups and then chill them in the refrigerator overnight.
How long do they last in the fridge?
The integrity of the crust won’t last very long in the refrigerator. The longest these will last is one week. But they are so delicious I doubt you will have any left after one day!
Can mini cheesecakes be frozen?
Yes, the mini cheesecakes can be frozen. To freeze the cheesecakes, follow these steps:
- Take the cheesecakes out of the muffin tin.
- Lay them flat on a sheet, freeze uncovered until solid.
- Place solid frozen mini cheesecakes in a plastic zippered freezer bag.
- Label the bag with the frozen date.
- Place the bag flat in your freezer.
The cheesecakes will last about 3 months in the freezer. They are simple to thaw. Just take them out of the freezer and let them thaw in the refrigerator.
Other mini-cheesecake flavor ideas
I think the lemon is the perfect spring and summer cheesecake flavor. If you want something really unique and fun, try one of these combinations next.
- Cinnamon bun cheesecake
- Lemon blueberry
- Salted caramel
- Candied apple
- Cherry
- Strawberry
- Dark chocolate
Mini Cheesecake Crust Ideas
The classic graham cracker crust is perfect with the light lemon flavor. As you begin baking new cheesecake varieties, explore some of these crust ideas with them:
- Oreo cookie crust
- Chocolate graham crackers
- Brownie crust
- Sugar cookie crust
- Shortbread
- Ginger snap cookie crust
How to make Mini Lemon Cheesecakes?
Preheat oven to 300 degrees F. Line 12 muffin pan with foil liners or silicone cupcake liners. Lightly spray with oil. Set aside.
In a small food processor or blender (I used my food processor) process graham crackers into crumbs, then pulse together with butter until combined.
Evenly divide graham cracker mixture between the 12 liners, pressing with back of a tablespoon to flatten.
Bake graham cracker crust for 8-10 minutes. Set aside to cool for 10 minutes while you make the filling.
In a medium mixing bowl using an electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg white, add the lemon juice and lemon zest. Beat until just combined.
Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake cheesecakes for 12-15 minutes, until the middle is set.
Remove from oven and allow the pan to cool to room temperature, then place in the fridge to chill for 2 hours before serving.
You can serve with whipped cream and a lemon round on top.
Mini Lemon Cheesecakes
Ingredients
- 1 1/4 cup graham cracker crumbs about 8-10 crackers
- 3 tbsp butter
- 30 Graham Crackers
- 5 tbsp melted Butter
- 2 tbsp Sugar
- 8 oz cream cheese softened
- 2/3 cup plain yogurt
- 1/4 cup sugar
- 1 large egg
- 1 egg white
- Juice of 1 lemon about 3 tbsp
- Zest of 1 lemon
Instructions
- Preheat oven to 300 degrees F. Line 12 muffin tins with foil liners. Lightly spray with oil. Set aside.
- In a small food processor or blender (I used my NutriBullet) process graham crackers into crumbs, then pulse together with butter until combined.
- Evenly divide graham cracker mixture between the 12 liners, pressing with back of a tablespoon to flatten.
- Bake graham cracker crust for 8-10 minutes. Set aside to cool for 10 minutes while you make the filling.
- In a medium mixing bowl using an electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg white, juice of limes and zest. Beat until just combined.
- Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake for 12-15 minutes, until the middle is set.
- Remove from oven and allow the pan to cool to room temperature, then place in the fridge to chill for 2 hours before serving.
Notes
More Dessert Ideas
Here are some more of my favorite dessert recipes that are perfect for any party you are planning.
- These Mini Strawberry Cheesecakes are pretty much the same recipe as this one, but made with fresh strawberries instead of fresh lemon.
- Pumpkin Bundt Cake Recipe With Cream Cheese Glaze
- Bacon Donut Recipe
Please clarify the Graham cracker crumbs and Graham crackers you have listed in the recipe. I’m confused.