Mini Lemon Cheesecakes

Pallet and Pantry
by Pallet and Pantry
12 servings
15 min

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 nor 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!

To start you just mix up the ingredients for the crust and press the crumb mixture into pretty colored cupcake/muffin paper liners.

while they are chilling in the refrigerator you can beat together the filling ingredients until it's light and fluffy.

Then just spoon the filling over the crust and refrigerate overnight until set.

Add whipping cream and fruit and serve! These mini-cheesecakes can also be made in advance and frozen for a quick dessert or snack!

Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
Show Nutrition Info
Hide Nutrition Info
  • 1 1/2 cups graham cracker crumbs crushed
  • 2 Tablespoons White sugar
  • 4 Tablespoons melted butter
  • 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

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.
Pallet and Pantry
Want more details about this and other recipes? Check out more here!