Lemon Cheesecake Bites – Fresh, Creamy, and Irresistible
These creamy, refreshing mini lemon cheesecakes feature a graham cracker crust and a rich lemon filling. Baked in muffin tins for perfect individual portions — bright, tangy, and easy to make.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes (with chilling)
- Yield: 12 mini cheesecakes 1x
Ingredients
Crust:
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1 cup graham cracker crumbs
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3 tbsp sugar
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4 tbsp melted unsalted butter
Filling:
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16 oz cream cheese, softened
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½ cup sugar
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2 large eggs
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¼ cup sour cream or Greek yogurt
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2 tbsp fresh lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 325°F (160°C). Line muffin tin with 12 paper liners.
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Mix crust ingredients and press 1 tbsp into each liner. Bake 5 minutes.
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Beat cream cheese and sugar until smooth. Add eggs, sour cream, lemon juice, zest, vanilla, and salt. Mix until just combined.
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Spoon filling into liners. Bake 18–22 minutes until centers are just set.
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Cool in pan, then chill at least 3 hours before serving.
Notes
Top with whipped cream or berries. Freeze for up to 2 months. Gluten-free and low-carb options included in variations.