Description
These refreshing Lemon Mini Cheesecakes feature a silky lemon-infused filling on a crisp graham cracker crust. Topped with whipped cream and fresh lemon zest, they’re ideal for brunch, tea, or summer gatherings. Light, tangy, and perfectly portioned for easy serving.
Ingredients
Graham cracker sheets, crumbs – 7 sheets (about 1 cup)
Unsalted butter, melted – 3 tablespoons
Sugar (for crust) – 1 tablespoon
Salt (for crust) – 1/8 teaspoon
Cream cheese, block-style, room temperature – 12 ounces
Sugar (for filling) – 1/3 cup
Fresh lemon juice – 3 tablespoons
Yogurt (plain or vanilla) – 2 tablespoons
Lemon zest – 1/2 tablespoon
Vanilla extract – 1 teaspoon
Large egg, room temperature – 1 egg
Instructions
Preheat oven to 350°F (175°C)
In a bowl, combine graham cracker crumbs, sugar, and salt.
Add melted butter and mix until the mixture resembles wet sand.
Divide the crust mixture evenly among 6-8 mini cheesecake molds or ramekins and press it into the bottom and up the sides.
In a separate bowl, beat cream cheese until smooth.
Add sugar and mix until fully incorporated.
Stir in lemon juice, yogurt, lemon zest, vanilla extract, and room temperature egg until well combined.
Pour the filling into the prepared crusts, filling each about 3/4 full.
Bake for 15-18 minutes, until the centers appear slightly set (a small portion in the center may still jiggle slightly).
Let cool completely in the pan, then refrigerate for at least 2 hours.
Before serving, top each mini cheesecake with a dollop of whipped cream and a light sprinkle of fresh lemon zest.
Notes
For a gluten-free crust, use gluten-free graham crumbs.
Coconut oil can be used in place of butter for a dairy-free crust, though it will give a faint tropical flavor.
Room-temperature ingredients prevent lumps and ensure a smooth cheesecake texture.
Greek yogurt enhances the tanginess and creaminess of the filling.
Store refrigerated for up to 2 days; these cheesecakes do not freeze well.
- Prep Time: 30
- Cook Time: 18
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg