Mini Lemon Cheesecakes have a homemade graham cracker crust topped with a creamy cheesecake swirled with lemon curd. They are a perfect portion sizes and a great dessert to serve to a crowd!
These Mini Lemon Cheesecakes are the perfect simple dessert recipe, especially for the spring and summer months! 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.
If you're looking for more cheesecake recipes check out this Sopapilla Cheesecake Skillet Cookie, Mini Cinnamon Roll Cheesecakes, or Roasted Strawberry Cheesecake Bars.
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Why You'll Love This Recipe
- The mini cheesecakes are much quicker than a traditional cheesecake without lacking any of the flavor. These Mini Crème Brûlée Cheesecakes are no exception!
- They are the most adorable little desserts. Just like these Mini Chocolate Chip Cookies.
- The mini lemon cheesecakes are the perfect portion size.
- The tangy lemon curd pairs perfectly with the rich and creamy cheesecake.
- These baked cheesecakes seem fancy but are simple to make.
Ingredients
- Graham Crackers will be finely crushed to make the crust. This S'mores Brownie Pie also has a tasty graham cracker crust.
- Lemon Juice will flavor the lemon curd. There is also a delicious lemon curd in my Lemon Lavender Macarons.
- The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The lemon can be replaced with any citrus fruit.
- White chocolate chips can be added to the cheesecake filling to add more flavor. Like in this White Chocolate Cheesecake.
- Meringue can been added to the top of each mini lemon cheesecake.
- You can add the strawberry topping from my Mini Strawberry Cheesecakes to make mini strawberry lemon cheesecakes.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
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. 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.
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 over mix 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. I use the same technique in my Cheesecake Swirled Brownies!
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.
Expert Tips
- Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
- Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.
Recipe FAQs
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.
The ingredients weren't at room temperature when you mixed the batter. It won't affect the taste of the cheesecake, but the texture will be off.
It does! Just take the mini cheesecakes out an hour or two before you are ready to serve them.
Room Temperature: The cheesecake shouldn't be held at room temperature for too long because it is cream cheese based. I wouldn't recommend longer than a few hours.
Refrigerator: If stored correctly in an airtight container the mini cheesecakes will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Mini Lemon Cheesecakes or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
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.
Notes
- Beat at a low speed.Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
- Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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