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Mini Lemon Cheesecakes are the ultimate bite-sized treat that combines a tangy citrus kick with creamy cheesecake perfection. These mini delights are light, refreshing, and make the ideal addition to your spring or summer dessert recipes collection. Whether you’re planning your Easter brunch, Mother’s Day celebration, or a summer picnic, these charming little cheesecakes will steal the show.

The Perfect Portable Dessert for Every Occasion

What makes Mini Lemon Cheesecakes so special? They pack all the zesty flavor of a full-size lemon cheesecake into a personal-sized treat. Their convenient size makes them ideal for events like graduation parties, Fourth of July gatherings, baby showers, or even backyard barbecues. Plus, you can make them ahead of time, refrigerate them, and add the lemon curd topping just before serving. Easy, elegant, and irresistibly delicious!

A Bright Lemon Curd Glaze

The crowning touch for these Mini Lemon Cheesecakes is a glossy layer of lemon curd. Made from eggs, sugar, fresh lemon juice, and butter, this curd is tart, smooth, and just the right contrast to the sweet cheesecake underneath.

Want to save time? Use store-bought lemon curd and gently warm it in the microwave to make spreading easier.

Ingredients To Make Mini Lemon Cheesecakes

Graham Cracker Crust:

1 ½ cups graham cracker crumbs (about 10–11 crackers)
2 ½ tablespoons granulated sugar
6 tablespoons melted butter

Lemon Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
⅔ cup granulated sugar
2 large eggs
¼ cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 ½ teaspoons vanilla extract or vanilla bean paste

Lemon Curd Glaze:

2 large egg yolks
½ cup granulated sugar
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
3 tablespoons unsalted butter

How To Make Mini Lemon Cheesecakes

Prep and Preheat:
Preheat your oven to 350°F. Line 16–18 muffin cups with cupcake liners.
Make the Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each muffin cup. Bake for 5 minutes, then let cool.
Prepare the Lemon Curd:
Whisk together egg yolks, sugar, lemon juice, lemon zest, and butter in a double boiler over simmering water for 8–10 minutes, until thickened. Pour into a bowl, cool for 15 minutes, then refrigerate until set.
Make the Cheesecake Filling:
Using a mixer, beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in sour cream, lemon juice, zest, and vanilla until combined.
Assemble and Bake:
Spoon the cheesecake filling over the cooled crusts. Bake for 15–20 minutes until centers are slightly wobbly. Cool at room temp for 30 minutes, then chill for at least 4 hours or overnight.
Add the Glaze and Serve:
Gently remove cheesecakes from the liners. Spoon 1–2 teaspoons of lemon curd over each mini cheesecake before serving.

Tips for Mini Lemon Cheesecakes

Want that smooth, flawless top on your cheesecakes? The secret is patience.

Cracks usually form when cheesecakes cool too quickly and pull away from the pan. To avoid this:

After baking, turn off the oven and let your mini cheesecakes sit inside with the door slightly ajar for an hour.
Then let them cool at room temperature before moving them to the refrigerator.

Yes, it’s hard not to dig in right away, but trust us—waiting is totally worth it when you slice into these creamy, dreamy lemon cheesecake bites.

Storage Tips

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze (without curd topping) in airtight containers for up to 2 months. Thaw overnight in the fridge and add the lemon curd fresh.

Frequently Asked Questions

Can I use a different crust instead of graham crackers?
Yes! Try Oreos, vanilla wafers, or digestive biscuits. Even a nut-based crust with crushed almonds and butter adds a unique texture and flavor.

Do I need to let them cool before eating?
Absolutely. Let them cool at room temp for 30 minutes and then chill in the fridge. The flavor and texture really come alive when they’re cold.

Can I make these cheesecakes dairy-free?
Yes! Use dairy-free cream cheese and sour cream alternatives. Even the lemon curd can be made with plant-based butter for a fully dairy-free dessert.

Can I freeze Mini Lemon Cheesecakes?
Definitely. Just wrap each one individually and freeze. When ready to serve, thaw overnight and top with fresh lemon curd.

What other flavors can I try?
Once you master the mini cheesecake, experiment! Try chocolate swirl, strawberry basil, salted caramel, or pumpkin spice. There’s a mini cheesecake for every season and craving.

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Conclusion

These Mini Lemon Cheesecakes are the sunshine-filled dessert your menu’s been waiting for. With their creamy texture, zesty flavor, and easy make-ahead instructions, they’re guaranteed to become a staple in your go-to dessert recipes. Whether you’re celebrating something big or just sweetening up a regular day, these mini cheesecakes are a bright and beautiful way to treat yourself and your guests.