Mini Lemon Cheesecakes

A perfectly sized portion and no spring form pan.  All you need is a muffin tin and cupcake papers.  These can be frozen for up to one month.  They thaw on the counter in about ten or 15 minutes. This recipe made 10 mini cheesecakes.


  • 3/4 C. graham cracker crumbs
  • 1 T. sugar
  • 1/4 C. melted butter


  • 1 – 8oz. package of cream cheese, softened
  • 1/2 C. sugar
  • 1 t. lemon zest
  • 1 T. lemon juice
  • 1/4 C. sour cream
  • 1 t. vanilla
  • 2 egg yolks


  • 1 C. sour cream
  • 2 T. sugar
  • 1 t. vanilla

Heat the oven to 350 degrees.  Prepare the crust.  Mix the graham cracker crumbs, butter, and 1 T. sugar in a bowl.  Line a muffin tin with 10 cupcake papers.  Distribute the crumbs equally among the papers.  Use your fingers to press the crumbs into the bottom of the cups.  Bake the cups for about 7 minutes, or until the crust begins to brown.

Meanwhile make the filling.  Blend together the cream cheese, sugar, lemon zest, lemon juice, vanilla, 1/4 C. sour cream, and egg yolks until very smooth.  Spoon the mixture into the prepared cups.  This amount of filling filled ten cups about 3/4 full.  It’s ok if the crusts are still hot, it’s all going right back into the oven.  Reduce the oven temperature to 300 degrees and bake the cheesecakes for about 20-25 minutes, or until set.  If you gently touch your finger to the top and it’s no longer wet, then they are done.  While they are baking, combine the sour cream, sugar, and vanilla for the topping  When the cheesecakes are hot out of the oven, spread about two T. of filling over the top of each one and return to the oven for about 7 more minutes.  This will set the topping.  Remove from the oven and cool in the pan.  When cool, remove from the pan and chill for at least an hour before serving.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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6 Responses to Mini Lemon Cheesecakes

  1. Oh so perfect. Having just two people in the house desserts can be a challenge, as in a challenge not to eat them all!

  2. Janae says:

    These look sooo good. I love the fact that they’re little. I always want cheesecake but never want to commit to a full sized one, because even if we have people over there’s always a ton leftover. These are perfect! I’m going to give these a try next time the craving strikes 🙂

  3. I saw these on another lady’s blog and they looked very promising. This just reinforces my thoughts of making these soon…. they look really good….

  4. Pingback: Mini Rhubarb Cheesecakes | swellkid

  5. Pingback: Mini Rhubarb Cheesecakes | swellkid

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