Miniature Lemon Cheesecakes

Three mini lemon cheesecakes on white plate.

These Mini Lemon Cheesecakes are the perfect ending to a lovely dinner or an afternoon coffee break treat. Lemon juice and zest add some zing to the cheesecake filling. Use your favourite fresh fruit for the topping.



2/3 cup graham cracker crumbs

2 tbsp. granulated sugar

2 tbsp. butter, melted


1 8-ounce package cream cheese, softened at room temperature

1/4 cup granulated sugar

1 and 1/2 tsp. lemon juice

3/4 tsp. lemon zest

1/4 tsp. vanilla

1 egg, room temperature


For Crust:

1. In a small mixing bowl, combine graham cracker crumbs, granulated sugar and melted butter

2. Press heaping tablespoonful into the bottom of each of six paper-lined muffin cups. (you can use regular muffin cups or the large ones)

3. Bake the crust at 325°F oven for 5 minutes.  Remove from oven and cool white you are making the filling.

For the filling:

1. In a mixing bowl or using a stand mixer, combine softened cream cheese, sugar, lemon juice, lemon zest and vanilla.  Mix at medium speed until well blended.  

2. Add egg and mix at low speed just until combined.

3. Pour over crust, filling each cup about 3/4 full.

4. Bake in 325•F oven for 25 minutes.

5. Cool for 15 minutes before removing from the pan.

6. Top with fresh fruit or preserves.  The featured photo uses the strawberry sauce from the Banana Split Cake with Strawberry Sauce Recipe. 

6. Chill for at least 30 minutes in fridge.



Note: Nutritional information does not include Strawberry Glaze since it is optional.


Keywords: Mini Lemon Cheesecakes