Mini Lemon Cheesecakes
These Mini Lemon Cheesecakes feature a buttery graham cracker crust topped with creamy tangy lemon filling and a glossy homemade lemon glaze. Perfect individual lemon desserts for any occasion.
Equipment
- 24-cup mini muffin pan
- Electric mixer
- Medium mixing bowls
- Small saucepan
- Paper liners
Ingredients
- 24 oz full-fat cream cheese room temperature
- 1¼ cups granulated sugar
- 3 large eggs room temperature
- 2 tablespoons fresh lemon zest about 2-3 lemons
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2⅔ cups graham cracker crumbs
- ⅓ cup granulated sugar for crust
- ⅔ cup unsalted butter melted
- 1 cup granulated sugar for lemon glaze
- 2 large eggs for glaze
- ¼ cup fresh lemon juice for glaze
- 3 tablespoons lemon zest for glaze
- 6 tablespoons butter melted for glaze
Instructions
- Preheat oven to 350°F. Line a 24-cup mini muffin pan with paper liners or grease with non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix with a fork until mixture resembles wet sand.
- Press about 1 tablespoon of crust mixture firmly into the bottom of each muffin cup. Bake for 5 minutes, then remove and let cool.
- Beat cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add sugar and beat until fully incorporated.
- Add whisked eggs one at a time, mixing on low speed just until combined. Don't overmix.
- Stir in lemon juice, lemon zest, and vanilla extract until blended smoothly.
- Divide filling evenly among prepared crusts, filling each cup about three-quarters full.
- Bake at 350°F for 16-18 minutes. Centers should still wobble slightly when gently shaken.
- Cool in pan for 1 hour, then transfer to container and refrigerate for at least 4 hours or overnight.
- For glaze: Whisk eggs, sugar, lemon juice, and lemon zest in saucepan. Add melted butter.
- Cook over medium heat, stirring constantly, until glaze thickens and coats back of spoon, about 5-7 minutes.
- Cool 15 minutes at room temperature, then refrigerate until completely cold. Top chilled cheesecakes with glaze before serving.
Notes
- Use room temperature ingredients for smooth, lump-free batter
- Don't overmix after adding eggs to prevent cracking
- Let cheesecakes cool completely before refrigerating
- Chill overnight for best texture and easier removal
- Use fresh lemon juice for brightest flavor
- Store covered in refrigerator for up to 4 days