Mini Lemon Cheesecakes | A Delightful Treat for Any Occasion

Mini lemon cheesecakes are topped with lemon curd and fresh berries for a bright addition to any summer menu.

Coming from a family that loves cheesecakes, these delightful treats are a staple at many family occasions, from spring birthdays to festive gatherings. Cheesecakes evoke cherished memories of baking with my grandmother, where I would help her in the kitchen, pouring love into every dessert we prepared.

My adorable and easy mini lemon cheesecakes

There’s something undeniably charming about individual desserts. Not only are they adorable, but they also come with built-in portion control, a win-win for any dessert lover! These mini lemon cheesecakes are particularly quick to make – you can have them baking in less than 20 minutes, and they only need about 30 minutes in the oven. Giving them four hours to chill in the fridge means you’ll have delicious cheesecakes ready to serve by dinner!

How to make mini lemon cheesecakes

If you’ve wanted to venture into cheesecake-making but felt daunted by whole cakes, this mini recipe is just the ticket!

Ingredients you’ll need

This recipe simplifies the process by using vanilla wafers instead of preparing a graham cracker crust:

• 2 (8-ounce) blocks room-temperature cream cheese
• 2/3 cup granulated sugar
• Zest of one large lemon
• 2 large room-temperature eggs
• 2 teaspoons vanilla extract
• 1 tablespoon freshly squeezed lemon juice
• 12 vanilla wafer cookies

Making this recipe

This recipe yields 12 mini cheesecakes. Begin by lining a standard muffin tin with paper liners. Preheat your oven to 325°F.

In a bowl fitted with a paddle attachment, beat the softened cream cheese until fluffy, about two minutes. In another bowl, mix the sugar with the lemon zest until the mixture is fragrant, then incorporate that into the cream cheese until light and airy. Add in the eggs, vanilla, and lemon juice, mixing until everything is nicely combined.

Place a vanilla wafer flat-side down at the bottom of each muffin cup, then fill each to about ⅔ full with the cheesecake batter.

Bake for 22-24 minutes, ensuring the centers are nearly set. Afterward, let them cool in the pan before transferring to the refrigerator for at least four hours.

Serving suggestions

Top your mini cheesecakes with homemade lemon curd and fresh raspberries for a delightful touch. They also pair beautifully with a range of toppings like:

• Homemade blueberry or raspberry sauce
• Strawberry pie filling
• Whipped cream

Storage and freezing

Keep these little treats stored in an airtight container in the refrigerator for up to three days. If you’d like to keep them longer, they can be frozen wrapped in plastic wrap and placed in a sealed bag for up to a month. Simply thaw in the refrigerator overnight or allow to sit at room temperature for a couple of hours before serving.