Mini Lemon Cheesecakes have a homemade graham cracker crust topped with a creamy cheesecake swirled with lemon curd.
Cheesecake in general is always a good idea, but I think mini cheesecakes are an even better idea. They take less time than a large cheesecake, they are perfectly portioned and so easy to eat.
These Mini Lemon Cheesecakes are the perfect easy dessert, especially for the upcoming summer months!
Ingredients for Mini Lemon Cheesecakes:
Ingredients for homemade graham cracker crust:
- Graham Crackers
- Salt
- Granulated Sugar
- Unsalted Butter
Ingredients for easy lemon curd:
- Granulated Sugar
- Lemon Juice
- Egg
- Egg Yolk
- Unsalted Butter
Ingredients for lemon cheesecake filling:
- Cream Cheese
- Granulated Sugar
- Eggs
- Heavy Cream
- Vanilla Extract
- Lemon Juice
Ingredients for meringue topping (optional):
- Egg Whites
- Granulated Sugar
How to make Mini Lemon Cheesecakes:
Homemade Graham Cracker Crust
STEP 1: Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set it aside.
STEP 2: In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.
Step 3: Use the bottom of a clean cup to firmly press about 1-1 ½ tablespoons of the crumb mixture into each liner.
Step 4: Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
Lemon Curd
Step 1: In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk. The mixture should be pretty smooth.
Step 2: Place the bowl over a small saucepan of simmering water and add the butter.
Step 3: Let the mixture cook over low heat for about 15 minutes, whisking occasionally. Make sure you scrape down the edges well.
Step 4: You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise.
Step 5: Remove the curd from the heat and cover the surface of the curd with plastic wrap. This will prevent the curd from forming a skin on the top. Place the curd in the fridge to cool while you prepare the cheesecake filling.
Lemon Cheesecake Filling
Step 1: Turn the oven down to 300 degrees (F).
Step 2: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Don’t overmix or you’ll add too much air into the mixture.
Step 3: Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
Step 4: Add the heavy cream, vanilla, and lemon juice. Mix until fully combined.
Step 5: Fill each liner up almost to the top. The cheesecakes won’t rise much, so you can fill them up most of the way.
Step 6: Add about a ½ a tablespoon of lemon curd to the top of each cheesecake. Use a knife to swirl it into the cheesecake filling.
Step 7: Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
Step 8: Transfer cheesecakes to the fridge until ready to serve.
Meringue Topping (Optional)
This meringue topping is totally optional. The mini lemon cheesecakes are great without it and I mostly added it for the photos, but it is also delicious if you feel like doing the extra steps!
STEP 1: Combine egg whites and sugar in a heatproof bowl over a saucepan of simmering water.
STEP 2: Whisk constantly until the mixture reaches 175 degrees (F) on an instant read thermometer. The sugar should be fully dissolved.
STEP 3: Transfer the mixture to the bowl of a stand mixer and beat on high speed until stiff peaks form.
Step 4: Transfer the meringue to a piping bag and pipe your desired amount on top of each cooled cheesecake. You can pipe different designs if desired.
Step 5: Use a kitchen torch to toast the meringue.
Can I make mini cheesecakes ahead of time?
Absolutely! These mini lemon cheesecakes freeze and refrigerate really well. I would just wait to add the meringue until you are ready to serve. If you freeze them be sure to take them out of the freezer about an hour before you are ready to serve.
More cheesecake recipes
- Mini Creme Brûlée Cheesecakes- These cheesecakes have a creamy vanilla cheesecake base and a crunchy brûléed sugar topping.
- White Chocolate Cheesecake. This creamy white chocolate cheesecake is always a crowd pleaser! I top it with fresh raspberry sauce.
- Strawberry Cheesecake- This classic cheesecake is topped with a tangy sour cream topping and fresh strawberry sauce.
- Mini Cheesecakes with Caramel Sauce- These creamy mini cheesecakes are topped with a sweet caramel sauce.
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Mini Lemon Cheesecakes
Ingredients
For Crust:
- 6 sheets graham crackers crushed
- pinch of salt
- 1 ½ tablespoons (18 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter melted
For Lemon Curd:
- ⅓ cup plus 1 tablespoon (75 grams) granulated sugar
- ¼ cup (48 grams) lemon juice fresh squeezed
- 1 large (50 grams) egg
- 1 large (15 grams) egg yolk
- 6 tablespoons (90 grams) unsalted butter cubed and softened
For Filling:
- 2 blocks (454 grams) cream cheese room temperature
- ¾ cup (150 grams) granulated sugar
- 2 large eggs room temperature
- ⅓ cup (75 grams) heavy cream room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice fresh-squeezed
For Topping (optional):
- 2 large egg whites
- 2 tablespoons (18 grams) granulated sugar
Instructions
For Crust:
- Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set aside.
- In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
- Use the bottom of a clean cup to firmly press about 1-1 ½ tablespoons of the crumb mixture into each liner.
- Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
For Lemon Curd:
- In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk.
- Place the bowl over a small saucepan of simmering water and add the butter.
- Let the mixture cook over low heat for about 15 minutes, whisking occasionally.
- You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise.
- Remove the curd from the heat and cover the surface of the curd with plastic wrap. Place the curd in the fridge while you make the filling.
For Filling:
- Turn the oven down to 300 degrees (F).
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
- Add the heavy cream, vanilla, and lemon juice. Mix until fully combined.
- Fill each liner up almost to the top.
- Add about ½ tablespoon of the lemon curd to the top of each cheesecake. You will have some curd left over. Use a knife to swirl the curd into the cheesecake filling.
- Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Transfer cheesecakes to the fridge until ready to serve.
For Topping (optional):
- Add the egg whites and sugar to a heat proof bowl. Set bowl over a saucepan of simmering water.
- Whisk constantly for about 8-10 minutes. The sugar should be dissolved and it should reach 175 degrees (F).
- Transfer the mixture to the bowl of a stand mixer and beat on high for about 6 minutes or until the mixture reaches stiff peaks.
- Transfer the meringue to a piping bag and pipe your desired amount on top of each cooled cheesecake.
- Use a kitchen torch to toast the meringue.
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