Mini Lemon Cheesecakes

By jiafei

12 Person

310 Minutes

348 Calories

These 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! These mini cheesecakes are such an easy dessert and perfect for gatherings, potlucks, etc. These are such a perfect treat to make ahead of time too. You can make these the night before and refrigerate them overnight so dessert is ready to go the next day.

Ingredients

Lemon Cheesecake Filling

1 Large egg yolk, room temperature
1 Large egg, room temperature
1 tsp. Pure vanilla extract oil
1 tsp. Lemon zest
3 tbsp. Fresh lemon juice
1/2 cup Granulated sugar
12 oz. Brick-style cream cheese, softened to room temperature

Crust

2 tbsp. Granulated sugar
3 tbsp. Butter, melted
6 Full-sheets graham crackers

Method

01

Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside.
02

If using a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
03

Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined.
04

Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F.
05

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined.
06

Add the lemon juice, lemon zest, and vanilla extract oil until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.
07

Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and return to the oven. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
08

Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill.
09

Once the cheesecakes are chilled, remove them from the pan. Top with whipped cream and fresh berries if desired, serve, and enjoy!

Related Tags

Dessert Recipes

Cake Recipes

Cheesecake Recipes

Mini Lemon Cheesecakes

4.3

( By jiafei )

01 Information

Grade easy
Serving 12 servings
Calorie 348 Kcal
Prep Time 20 Mins
Cook Time 290 Mins
Total Time 310 Mins

02 Ingredients

Lemon Cheesecake Filling

1 Large egg yolk, room temperature

1 Large egg, room temperature

1 tsp. Pure vanilla extract oil

1 tsp. Lemon zest

3 tbsp. Fresh lemon juice

1/2 cup Granulated sugar

12 oz. Brick-style cream cheese, softened to room temperature

Crust

2 tbsp. Granulated sugar

3 tbsp. Butter, melted

6 Full-sheets graham crackers

03 Method

Step 1

Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside.

Step 2

If using a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.

Step 3

Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined.

Step 4

Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F.

Step 5

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined.

Step 6

Add the lemon juice, lemon zest, and vanilla extract oil until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.

Step 7

Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and return to the oven. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.

Step 8

Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill.

Step 9

Once the cheesecakes are chilled, remove them from the pan. Top with whipped cream and fresh berries if desired, serve, and enjoy!

04 Author