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<\/p>\nThese Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling. Top them with some fresh whipped cream and berries for an easy dessert everyone will love!<\/i><\/p>\n
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I think it’s safe to say that the mini cheesecake obsession is still going strong! It started with these adorable mini Oreo cheesecakes<\/a>, which so many of you loved. Since summer is almost here and the only thing I can think about is lemon desserts, I decided to make a mini lemon cheesecake version to share with you.<\/p>\n I took a batch of these to my sister’s housewarming party and they were the first thing to disappear. If you’re a lemon obsessed person like myself, I think you’ll absolutely adore these easy cheesecake bites! Plus, how cute are these with some fresh whipped cream and berries on top?<\/p>\n I really love these mini cheesecakes because they’re such an easy dessert and perfect for gatherings, potlucks, and so much more! <\/p>\n These are the perfect mini cheesecakes for a crowd! You don’t need many ingredients to make them, and they come together fairly quickly. Here’s what we’ll be using to make the best lemon cheesecake bites:<\/p>\n To make these, you’ll start out with the simple homemade graham cracker crust: graham cracker crumbs, melted butter, and sugar. You’ll mix it up and press it into your pan, then bake it for about 5 minutes while you make the filling. I actually used a mini cheesecake pan for these, here’s the same pan<\/a> that I own and here’s another one<\/a> that’s similar.<\/p>\n For the cheesecake filling, you’ll start by beating the cream cheese until it\u2019s nice and smooth. Then, mix in the granulated sugar, lemon juice, lemon zest, and vanilla extract until fully combined. I suggest stopping to scrape down the sides of your bowl at this point and mixing it again to ensure that everything is well combined.<\/p>\n The last step is to mix in the egg and egg yolk on low-speed until just combined. You want to avoid over mixing the egg as this can incorporate more air into the cheesecake batter and cause them to collapse.<\/p>\n Simply spoon the lemon cheesecake filling into the pre-baked crusts and bake until the tops of the cheesecakes are set. These easy cheesecake bites will need to cool to room temperature before chilling in the fridge for a few hours. And then <\/em>you can eat them! <\/p>\n <\/p>\n Don’t have a mini cheesecake pan? That’s okay! You can use a muffin\/cupcake pan, just make sure to line the pan with cupcake liners for easy removal. The baking time for the crust and filling all remain the same.<\/p>\n I’ve included a picture below of what these mini cheesecakes with a graham cracker crust look like when baked in a muffin pan. They do have some grooves from the cupcake liners, but they still look pretty and taste delicious! <\/p>\n Yes! These are such a perfect treat to make ahead of time. You can make these the night before and refrigerate them overnight so dessert is ready to go the next day.<\/p>\n If you want to make a full-sized cheesecake in a springform pan, this recipe wouldn\u2019t make enough batter and it would be quite thin. You\u2019d likely need to double the recipe for a full-sized cheesecake.<\/p>\n Note that I also have this recipe for lemon raspberry cheesecake bars<\/a> that\u2019s similar to these mini cheesecakes, but baked in an 8-inch square pan instead (you can leave out the swirl if desired). <\/p>\nRecipe Ingredients<\/h2>\n
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<\/p>\nHow to Make Mini Lemon Cheesecakes<\/h2>\n
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<\/p>\nFAQ’s<\/h2>\n
Can I Make Mini Cheesecakes in Muffin Tins? <\/h3>\n
Can I Prep Mini Cheesecakes in Advance? <\/h3>\n
Can I Use This Recipe to Make a Full-Sized Cheesecake? <\/h3>\n
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<\/p>\n\nBaking Tips<\/h2>\n
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More Easy Cheesecake Recipes to Try!<\/h2>\n
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