These Mini Lemon Cheesecakes are the perfect easy dessert made with just a few simple ingredients, an easy cookie crust and a fluffy cheesecake filling that’s bursting with citrus flavour. These mini lemon cheesecake bites are ultra creamy and they make the perfect baked cheesecake recipe for beginners!
Estimated reading time: 11 minutes
If you’re a cheesecake fan you’ll already know just how coveted a holy grail cheesecake can be – well, when it comes to baked cheesecake, these Mini Lemon Cheesecakes are just that. They’re ultra smooth and creamy, they’re easy to throw together in just a few minutes, and they bake up perfectly every single time. If you’re looking for an easy dessert recipe for summer entertaining, for a baby shower or wedding shower, or any other occasion, this Mini Lemon Cheesecakes recipe is the one you need!
There are SO many reasons why we LOVE these Mini Lemon Cheesecakes. Here are just a few!
- The recipe calls for ONLY 5 Ingredients – This recipe is easy to make with only 5 ingredients and the cheesecakes turn out so creamy and smooth!
- It’s great for BEGINNERS – This is a perfect recipe to try your hand at making cheesecake. It is a very hard recipe to mess up and a great one for beginners!
- They’re QUICK to make – They come together in minutes and bake up much faster than a regular cheesecake. They cool and chill pretty quick, too!
- They’re easy to CUSTOMIZE – Try our chocolate swirl or strawberry swirl mini cheesecakes after you have made this lemon version, or add fresh berries, fruit sauce, or other flavours to make this recipe your own.
If you want to learn how to make the BEST mini cheesecakes that turn out perfectly smooth and creamy every single time, be sure to follow our PRO tips below!
The key to creamy cheesecakes is starting with room temperature ingredients. It’ll help everything combine together really smoothly, making for a silky, creamy filling!
For the freshest tasting lemon cheesecake filling, use fresh lemon juice and fresh zest – this will give the cheesecakes a natural lemon flavour.
Use full fat cream cheese and sour cream for more depth of flavour and a creamier texture. Full fat ingredients also help the mixture maintain its shape and help it set properly after baking.
When you over-mix the filling, it incorporates excess air into the batter. This air expands during baking and contracts upon cooling, leading to large air bubbles and cracks in your cheesecake.
There’s no point in ruining your homemade mini cheesecakes because you can’t get them out of the tins, right?! Use paper cupcake liners for no mess and easy removal – they’re also easier to serve this way too!
Once you add the cream cheese mixture to the cups, tap the pan on the counter to help any bubbles rise to the surface before placing it in the oven.
The key to creamy cheesecakes is letting them cool to room temperature first, then chill for several hours or overnight. This helps the cheesecake set properly without cracks or shrinkage.
Add some delicious whipped cream, lemon zest, berries, or whatever you like!
If you’re having trouble with this mini lemon cheesecake bites recipe, here are some possible issues you might encounter and how to fix or prevent them!
If you use cold ingredients straight from the fridge it can lead to lumpy cheesecake filling. It is important to use room temperature ingredients so that the batter combines smoothly.
It is important to follow the recipe-tested measurements for the lemon juice and zest. The recipe card balances the acidity so the cheesecake doesn’t curdle or taste too tangy.
Don’t worry! It’s normal for these mini cheesecakes to form cracks in the top while baking and when you remove them from the oven they might appear cracked. Not to worry, the cracks will close as the cheesecakes cool and you won’t even know they’re there!
Cracks that remain after the cheesecakes have cooled are often caused by the filling being over-mixed. The air that’s been incorporated into the batter expands during the baking process and then it contracts upon cooling, which can lead to cracks in the cheesecake. Mix the ingredients just until combined to prevent long-term cracks in the cheesecakes.
The insides of the lemon cheesecakes can be runny and the structure will collapse if the bake and chill time amounts are not followed. It’s important to bake fully and then give it time to cool in the pan completely at room temperature, then chill in the refrigerator for at least 3 hours.
Make sure to fill the muffin cups evenly so they bake evenly. Use a cookie scoop or a measuring cup to help ensure the batter levels are even.
If the cheesecakes are under-baked, they aren’t chilled long enough, or if low fat ingredients are used, it can prevent the cheesecakes from setting. Full fat ingredients help the cheesecakes hold their structure. Allow the lemon cheesecake bites to cool at room temperature before refrigerating (at least three hours) so they sets properly.
You will need these kitchen items on hand to make these mini lemon cheesecake cupcakes (paid links):
- 12-cup muffin tin
- Paper Muffin Liners
- measuring cups and spoons
- mixing bowls
- lemon juicer
- Microplane Zester
- Hand Mixer
- Silicone Spatula
- Food Processor (optional)
To make these lemon cheesecake bites, you’ll need these ingredients (paid links):
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 16 ounces full fat cream cheese at room temperature
- 2/3 cup granulated sugar
- 2 eggs at room temperature
- 1/4 cup full fat sour cream at room temperature
- 1 teaspoon vanilla extract
- zest of 2 lemons
- juice of 1/2 lemon
- whipped cream and lemon zest for garnish (optional)
Want to take these lemon cheesecake bites to the next level? Here’s a few delicious variations on the basic recipe!
- Lemon Blueberry – Add a swirl of blueberry jam or compote into the cheesecake batter for a burst of colour and sweet blueberry flavour.
- Crème Brûlée – Skip the lemon and add more vanilla extract or vanilla bean paste instead. Once the cheesecake bites have chilled sprinkle some sugar on the top and torch until golden brown.
- Mango Coconut – Stir a little of mango puree into the batter and sprinkle chopped fresh mangoes and toasted coconut as a garnish before serving for a Tropical twist.
- Strawberry Lemonade – Add a swirl of strawberry puree to the lemon cheesecake mixture and top with fresh strawberries and lemon peel.
Time needed: 4 hours and 20 minutes
Follow these simple steps to make the best lemon cheesecake bites!
- Prepare tins and preheat oven.
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and prepare a 12-cup muffin tin with paper liners. Set aside.
- Mix the crumbs and melted butter.
In a bowl, combine the graham cracker crumbs and melted butter until the crumbs are moistened to make a buttery graham cracker crust.
- Make the graham cracker crust.
Add a heaping tablespoon of the crumb mixture into the bottom of each paper liner and press down to pack the crumbs together to form a crust.
- Mix the cream cheese until smooth.
Add the room temperature cream cheese to a large bowl and mix with a hand mixer on medium-high speed until creamy and smooth.
- Combine the sugar to the cream cheese.
Add the sugar and mix well for about 3 minutes.
- Add in the eggs.
Add the eggs one at a time and mix well after each addition, scraping down the bowl to make sure everything is incorporated.
- Add in the rest of the ingredients to the bowl.
Add the sour cream, vanilla, lemon juice and zest, and mix well on low speed until well blended.
- Fill the cups evenly.
Divide the cream cheese mixture evenly between the 12 prepared cups and pour it in over the crusts.
- Bake the cheesecakes.
Tap the muffin tin on the counter to help any bubbles rise to the surface, and then bake at 325 degrees Fahrenheit (165 degrees Celsius) for about 20-23 minutes or until the edges of the cheesecakes are set and the middles have a slight jiggle.
- Let them cool then chill.
Let the cheesecakes cool at room temperature until cooled, and then chill them for at least 3 hours or overnight.
- Garnish then serve.
Before serving, garnish with a swirl of whipped cream and some lemon zest or lemon slices. OR, use fresh berries and whipped cream, if desired.
How do I know when the mini cheesecake bites are done baking?
The cheesecakes are done when they have baked at 325 degrees Fahrenheit (165 degrees Celsius) for about 20-23 minutes or until the edges of the cheesecakes are set and the middles have a slight jiggle.
How do I store the lemon cheesecake cupcakes?
Store the mini lemon cheesecake bites in an airtight container in the refrigerator, they will stay fresh for 5 to 6 days. If you wrap the cheesecake tightly in plastic wrap and freeze it, it should keep well for 3-4 months.
Why do homemade cheesecakes always crack?
Cheesecakes don’t always crack. Cracks can happen if the filling is over-mixed. The air expands during the baking process and then it contracts upon cooling, which can lead to cracks in the cheesecake. Mix the ingredients just until combined. Over-baking can also lead to it cracking and falling apart because it becomes dried out. It is important to follow the recipe instructions.
What should I do if my cheesecakes crack while baking?
Don’t worry! It’s normal for these mini cheesecakes to form cracks in the top while baking and when you remove them from the oven they might appear cracked. Not to worry, the cracks will close as the cheesecakes cool and you won’t even know they’re there!
How do I remove the mini cheesecakes from the muffin tins without damage?
After baking, let the cheesecakes cool to room temperature, then refrigerate them until fully chilled. To remove, gently run a knife around the edges and lift them out carefully. Using paper liners can also facilitate easy removal.
Yes, you can place full sized cookies in a food processor to make your own crumbs for the base of your mini cheesecake crusts.
We hope you love these mini lemon cheesecake cupcakes as much as we do! Let us know in the comments below, what’s your favourite lemon dessert? We’d love to know!
More Delicious Desserts You’ll LOVE!
- Lemon Raspberry Meringue Nests
- Easy No Bake White Chocolate Raspberry Cheesecake
- Lemon Cupcakes
- No Bake Lemon Tart
- Vanilla Bean Scones
- Lemon Curd
- Oreo Cheesecake
- Easy No Bake Lemon Cheesecake
- Easy No Bake Triple Chocolate Cheesecake
- Pear Streusel Cake
- Lemon Cake
- Strawberry Pie
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Watch the video below to see exactly how we make these lemon cheesecake cupcakes. You can find more delicious recipe videos on our YouTube channel
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Mini Lemon Cheesecakes
Recipe: Equipment
- Food Processor (optional)
Recipe: Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 16 ounces full fat cream cheese at room temperature
- 2/3 cup granulated sugar
- 2 eggs at room temperature
- 1/4 cup full fat sour cream at room temperature
- 1 teaspoon vanilla extract
- zest of 2 lemons
- juice of 1/2 lemon
- whipped cream and lemon zest for garnish (optional)
Recipe: Instructions
- Preheat your oven to 325°F (165°C) and prepare a 12-cup muffin tin with paper liners. Set aside.
- In a bowl, combine the graham cracker crumbs and melted butter until the crumbs are moistened.
- Add a heaping tablespoon of the crumb mixture into the bottom of each paper liner and press down to pack the crumbs together to form a crust.
- Add the room temperature cream cheese to a large bowl and mix with a hand mixer on medium-high speed until creamy and smooth.
- Add the sugar and mix well for about 3 minutes.
- Add the eggs one at a time and mix well after each addition, scraping down the bowl to make sure everything is incorporated.
- Add the sour cream, vanilla, lemon juice and zest, and mix well on low speed until well blended.
- Divide the cream cheese mixture evenly between the 12 prepared cups and pour it in over the crusts.
- Tap the muffin tin on the counter to help any bubbles rise to the surface, and then bake at 325°F (165°C) for about 20-23 minutes or until the edges of the cheesecakes are set and the middles have a slight jiggle.
- Let the cheesecakes cool at room temperature until cooled, and then chill them for at least 3 hours or overnight.
- Before serving, garnish with a swirl of whipped cream and some lemon zest or lemon slices. OR, use fresh berries and whipped cream, if desired.
Recipe: Notes
Storage Instructions
If well covered and stored in a refrigerator, the cheesecakes will stay fresh for 5 to 6 days.Freezer Instructions
If you wrap the cheesecake tightly in plastic wrap and freeze it, it should keep well for 3-4 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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These were the most delicious cheesecakes I’ve ever had. Loved the tips and hints and they came out perfect! They didn’t last long at all. Thanks for sharing the recipe. 😊
Thank you Julia! So happy to hear they turned out great!
I love lemon, so these look amazing! And as always, your photos are gorgeous. 🙂
hese came out perfect! I LOVE this recipe… The cheesecakes were very creamy and the lemon flavor was just perfect. I’m definitely making these again!! Thank you Chrissie!
You’re welcome Tatiana! Glad you liked the recipe so much!🙂
These are delicious and sooooo cute!!! I made them and three of us ate them all.
Yes, they disappeared very quickly here too!🙂
Mini desserts are my favorite. This lemon cheesecake doesn’t disappoint. Thanks for a smooth and creamy recipe.
Thank you Neli for your feedback!🙂
They’re about to become my new breakfast food!! Mmmmm……Thanks for sharing Chrissie!!
You’re welcome Mary! Thanks!🙂
Hi
I made these now. Cooling them on counter. I have to still refrigerate. But the cheesecakes were sunken in middle. I dont understand what went wrong. Plz address the issue.
It sounds like they were under-baked.
Blown away by these cheesecakes! The recipe is fool proof. Light, fluffy, beautiful balance of lemon and sweetness, melt in your mouth deliciousness. Thank you so much for sharing
You’re welcome Pamela!!
Hi. I’m planning to bake this. May I replace sour cream with yogurt? Will that work? Thanks.
No, unfortunately the fat and water content of sour cream and yogurt differ a lot so that substitution won’t work.
Do you use the zest iof 2 lemons in the cheesecake or do you save some for decoration??
You can use the zest of 2 lemons in the cheesecake and then use extra for decoration.
Can I freeze these after baking?
Yes!
Excellent Flavor. Recipe is a keeper 😉
Thanks Corinne!🙂
Absolutely blown away by these. Can I make this into one big cheesecake and if so what size tin would I use?
Thank you
I am so happy to hear that you enjoyed them! Unfortunately I have never tried making them into a big cheesecake so I wouldn’t know what to tell you, but you could try my No Bake Lemon Cheesecake https://thebusybaker.ca/easy-no-bake-lemon-cheesecake/
when you say mini do you cupcake size or smaller cause I have a mini pan and it looks smaller than the pan you used in the video. thanks
Could you use store bought lemon juice as a replacement? I don’t have any lemons on hand and would love to try this now.
Yes, you can. Fresh squeezed lemon juice would be best but store bought will definitely work as well. Let us know how it turns out!
These were very good. Mine caved in the center and was wondering if you would know why. I did bake a bit longer than the recipe. I added a dollop of lemon curd. Which was a nice addition.
They could have done that because of over mixing. The lemon curd sounds like a yummy addition!
Delicious and easy. Made 1/2 recipe and it was just right for our small dinner party..served with whipped cream and fresh macerated strawberries..
I’m so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback!
This is a wonderful recipe! The first time I made this I used Pepperidge Farm Bordeaux cookies for the crust, and they were amazing! I have a batch in the oven right now that I used the Pepperidge Farm Chessmen cookies that are a shortbread. YUMMMMM!!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These mini lemon cheesecakes were outstanding! Actually made a few more than the dozen. And all were gone quickly! Easy to make and such a good lemon flavour!