Mini Lemon Cheesecakes

light and fluffy lemon cheesecake atop a buttery graham cracker crust

Hello, sweet friends!

I hope this post finds you and yours well and keeping the faith!

Before we get to today’s recipe let me first start by saying I don’t make cheesecake very often. In fact, it has always been one of those desserts that I made for special occasions only. Like Easter.

I think mostly because baked cheesecake can be a heavy and super-rich dessert. And to be honest, it was for those very reasons that I would only eat a very small piece and often times wouldn’t even finish that.

Well, today I’m sharing a cheesecake that is neither baked or heavy!

Instead, these cheesecakes are light and fluffy and filled with one of my favorite springtime flavors! LEMON! They are also SUPER cute, right?

That is because they are mini cheesecakes! Which as far as I’m concerned is the PERFECT size for something though lighter than normal cheesecake, still pretty rich and decadent!

The best part is they are no fuss, super easy dessert you can whip up in no time at all!

And did I mention they are a no-bake cheesecake?!

They are. So let’s get started!

(Affiliate links are provided for your convenience. You can find our full disclosure here.)

Well, first you’re going to need some paper liners. (You could make them without but it gets a bit messy and I can’t promise they will be as easy to remove from your tins!)

Puffy Lux

Line your muffin tin with the paper liners and then mix up your crust ingredients. It’s just graham crackers, sugar and melted butter! That’s it! Then just fill your paper liners with about 1 Tablespoon each of the mixture and press firmly into the bottom of the liner. (I use the bottom of my 1/4 cup measuring cup.) When they are all filled (12) just set them in the refrigerator to chill while you mix up the filling!

That’s simple too! And I bet you have all of the ingredients right there in your pantry and refrigerator. Cream cheese (of course), whipped heavy cream, vanilla, powdered sugar (can substitute white sugar) and a lemon! Oh and let’s not forget the zest of that lemon! Put it all in a big bowl and whip it until light and fluffy!

Then spoon the cream cheese filling over the crust (fill it up full) and refrigerate the mini cheesecakes overnight!

You could totally eat them plain but I like to top them with fresh whipped cream and fruit to fancy them up a bit. You could use fresh berries (strawberries, raspberries, blueberries), or a spoon full of pie filling like cherry or blueberry would work too!

Here’s the full recipe!

Mini Lemon Cheesecakes

Light and Fluffy Lemon Cheesecake atop a buttery graham cracker crust!

Course Dessert
Cuisine American
Keyword cheesecake, dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 12

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs crushed
  • 2 Tablespoons White sugar
  • 4 Tablespoons melted butter

Filling

  • 8 oz cream cheese room temperature
  • 1/2 cup powdered sugar
  • 1 cup whipped heavy cream
  • 1 teaspoon vanilla
  • 1 Tablespoon fresh lemon juice
  • zest from 1 lemon

****Fresh whipping cream, berries, or pie filling to serve

Instructions

  1. Fill muffin tin with paper liners. Combine crust ingredients in a medium bowl. Mix until crumbs are moistened. Spoon 1 Tablespoon of crumb mixture into each paper liner. Press crumb mixture down firmly with fingers or metal measuring cup. Place in the refrigerator to chill. Meanwhile, combine filling ingredients in a large mixing bowl. Beat until light and fluffy. Spoon filling over the crumb mixture (fill to the top). Smooth top with the flat end of a spoon. Refrigerate overnight. Serve with whipped cream and berries. Mini Cheesecakes can be frozen.

Since it will just be the two of us for Easter this Sunday, I thought these mini cheesecakes would make the perfect sweet treat after our brunch!

Can you freeze the mini cheesecakes?

Yes, you absolutely can. I actually keep the cheesecakes in the muffin tin and place them in the freezer for about an hour. Then I take them out and put them in freezer containers or bags. They last in the freezer for up to 3 months. (In the refrigerator for about 3 days).

But I promise you they won’t last that long! They are that YUMMY!

I hope whatever treat big or small you have this Easter will fill your hearts with joy and be yummy for your tummy!

Looking for more lemon dessert recipes?

 

 

Thanks for stopping by!

Stay Well!

 

 

 

 

 

Share with a Friend

4 thoughts on “Mini Lemon Cheesecakes”

  1. Oh my goodness these look delicious! I love cheesecake but don’t like to make it. My husband always makes one for Christmas, but sometimes I’d like to have it more often. These are perfect! And no-bake? Yes, please!! I had to pin this so I can make them soon! I can make a bunch and freeze them!

    1. Thank you so much, Michelle! No-bake rocks, right!! And yes, definitely freeze them! I did that yesterday and now we will have plenty for those cheese cake craving days!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.