Lemon Cheesecake Bites – Fresh, Creamy & Irresistible
These Mini Lemon Cheesecakes are creamy, tangy, and baked in a muffin pan for the perfect individual dessert. With a buttery graham cracker crust and bright lemon flavor, they’re easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 33 minutes
- 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 butter, melted
Filling:
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16 oz cream cheese, softened
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½ cup sugar
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2 eggs
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2 tbsp lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
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(Optional) ¼ cup sour cream or Greek yogurt
Instructions
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Preheat oven to 325°F. Line muffin tin with paper liners.
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Mix crust ingredients and press into liners. Bake 5–6 mins.
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Beat cream cheese and sugar until smooth. Add eggs one at a time.
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Mix in lemon juice, zest, vanilla, and optional sour cream.
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Divide into liners. Bake 16–18 mins until just set.
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Cool, then chill 2+ hours. Top and serve.
Notes
Use fresh lemon juice and zest for best flavor. Store in fridge for 5 days or freeze for up to 2 months.