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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.

Recipe Notes

Nutritional information is provided as a convenience. We cannot guarantee the accuracy of the information for any recipe on this site.