Mini Lemon Cheesecakes Recipe

Prepare pan

Preheat oven to 325°F (160°C). Line a 12-cup standard muffin tin with paper liners or lightly grease each well.

Combine crumbs, sugar, melted butter, and grated lemon zest in a medium bowl. Mix until mixture resembles wet sand and holds together when pressed.

Divide crust mixture evenly among the 12 prepared cups (about 2 tablespoons per cup). Press firmly into an even layer using the bottom of a spoon or a small measuring cup to create a compact base.

Bake crusts for 6–8 minutes until set and fragrant. Remove from oven and allow to cool while you make the filling. Leave oven on.

Beat the room-temperature cream cheese in a large bowl or stand mixer with the paddle attachment on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add the granulated sugar and beat until combined and slightly fluffy, about 1 minute.

Add eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing; keep speed low to minimize air incorporation.

Mix in sour cream, lemon juice, lemon zest, vanilla, flour, and salt on low speed until smooth and fully combined. Scrape down bowl and mix briefly to ensure even texture.

Using a small cookie scoop or tablespoon, divide the filling evenly over the cooled crusts, filling each cup nearly to the top (about 2–3 tablespoons filling per cup). Tap the tin gently on the counter to release any air bubbles.

Bake in the preheated 325°F (160°C) oven for 15–18 minutes, or until centers are just set — they should still have a tiny wobble. Avoid overbaking to prevent cracks.

Turn off the oven, prop the oven door open slightly and let cheesecakes cool inside for 20 minutes to reduce shock and minimize cracking.

Remove the tin and let cool completely at room temperature for another 30 minutes, then refrigerate the cheesecakes in the tin (uncovered or lightly covered) for at least 2 hours, preferably 4 hours or overnight, to fully set.

When ready to serve, dust each mini cheesecake lightly with powdered sugar, top with a small dollop of whipped cream and a thin lemon slice or a berry.

To remove from cups cleanly, run a thin knife around the edge of each cheesecake and peel away the paper liner, or lift carefully with a small offset spatula.

Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.