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Mini Lemon Cheesecakes
Laura

Mini Lemon Cheesecakes

Creamy individual lemon desserts with graham cracker crust and tangy lemon curd topping. Perfect make-ahead treats for any occasion.
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Prep Time 25 minutes
Cook Time 18 minutes
Chilling Time 4 minutes
Total Time 4 hours 43 minutes
Servings: 18 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 0.25 cup granulated sugar for crust
  • 6 tablespoons unsalted butter melted
  • 24 ounces full-fat cream cheese room temperature
  • 0.75 cup granulated sugar for filling
  • 2 tablespoons all-purpose flour
  • 0.25 cup fresh lemon juice about 2 large lemons
  • 2 tablespoons lemon zest finely grated
  • 1 teaspoon pure vanilla extract
  • 3 large eggs room temperature
  • 0.5 cup sour cream room temperature
  • 1 cup prepared lemon curd for topping

Equipment

  • Standard 12-cup muffin pans (2)
  • Paper liners
  • electric mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat oven to 325°F and line two 12-cup muffin pans with paper liners.
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until resembling wet sand. Press 1.5 tablespoons into each liner firmly.
  3. Bake crusts for 5 minutes, then cool completely on wire rack.
  4. Beat cream cheese on medium-low until smooth, about 2 minutes. Scrape bowl frequently.
  5. Add 3/4 cup sugar and flour, mix until combined. Pour in lemon juice, lemon zest, vanilla, and sour cream. Beat on low until just combined.
  6. Add eggs one at a time on lowest speed. Stop mixing as soon as last egg incorporates.
  7. Divide filling evenly among crusts, filling each about 3/4 full.
  8. Bake 15-18 minutes until centers almost set with slight wobble. Turn off oven, crack door, cool 30 minutes in oven.
  9. Transfer to wire rack, cool completely. Refrigerate at least 4 hours or overnight.
  10. Top each with lemon curd before serving. Garnish with fresh berries and mint if desired.

Notes

  • Room temperature ingredients prevent lumps and overmixing
  • Don't open oven door during first 12 minutes of baking
  • Cool gradually to avoid surface cracks
  • Store refrigerated up to 5 days, freeze without toppings up to 2 months
  • Add lemon curd just before serving for best appearance