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May 25, 2022 By Kathryn Donangelo 35 Comments

Mini Lemon Cheesecakes

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Last Updated on September 1, 2022 by Kathryn Donangelo

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These refreshing Mini Lemon Cheesecakes are made with a buttery shortbread cookie crust and a smooth and creamy lemon cheesecake filling. Made in less than 30 minutes and makes the perfect dessert for any occasion.

If you love lemon desserts, be sure to try my Lemon Pie, Lemon Crinkle Cookies, and Lemon Poppy Seed Muffins.

PIN these Mini Lemon Cheesecakes to try later!

mini lemon cheesecakes on a white plate with raspberries on top

Welcome to #LemonWeek 2022, day 3! Hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

If you’ve been following me for a while, you know I LOVE Mini Cheesecakes! I made these Cheesecake Bites years ago and they’ve been one of the most popular recipes on my blog ever since. Other mini cheesecake flavors I’ve made are Snickerdoodle, Funfetti, Oreo, Apple Pie, Chocolate Chip, and Pumpkin. 

These Mini Lemon Cheesecakes are creamy, easy, and have a hint of refreshing lemon flavor.

Made in a cupcake pan so they are the perfect-sized dessert and make the best dessert for birthday parties, pot lucks, gatherings, showers, holidays, or any time you’re craving cheesecake. Top with whipped cream, and fresh berries, or enjoy them just as they are. 

I love making cheesecake bites because they are SO much easier to make than a whole cheesecake. You don’t have to feel as guilty because they are made in a cupcake pan so they are perfectly portioned and make the best dessert for any occasion. 

Mini Lemon Cheesecakes with a bite mark and whipped cream

KEY INGREDIENTS

Cream cheese:  Cream cheese is the base for all cheesecake recipes! Full fat is best for the most decadent texture, but feel free to swap out a reduced-fat option. The cream cheese must be at room temperature and softened in order to get the perfect creamy texture. It will also help all of the ingredients come together. 

Granulated sugar: Sugar balances out the tart flavor of the cream cheese and will add sweetness.

Eggs: Make sure the eggs are at room temperature so it incorporates into the batter. The eggs will add richness and will give the cheesecakes a custard-like texture.

Sour cream: Adds just the perfect amount of tang to the cheesecake flavor. It also adds moisture and will make these bites extra soft. 

Vanilla extract: Adds a warm flavor and enhances the flavors. Pure vanilla extract is always best. 

Shortbread cookies: you can use your favorite shortbread cookies. The buttery flavor of the shortbread cookie compliments the lemon flavors of the cheesecakes. 

Lemons: fresh lemon juice is best for the most refreshing flavors. You will need both lemon zest and lemon juice. 

How to make Mini Lemon Cheesecakes step-by-step

HOW TO MAKE MINI LEMON CHEESECAKES 

MAKE THE SHORTBREAD CRUST. In a food processor, combine the shortbread cookies, melted butter, and sugar. Process for a few minutes until the mixture turns into a crumb-like consistency. Line two REGULAR cupcake baking pans with paper or silicone liners and evenly divide the shortbread cookie crumb mixture among 16 cups. With a spice jar, firmly press onto the cookie mixture to form a crust. Set aside.
 

MAKE CHEESCAKE BATTER. In a large mixing bowl beat together the cream cheese, sugar, and flour with an electric mixer until smooth. Add the sour cream, vanilla extract, eggs, lemon zest, and lemon juice and beat just until combined, scraping down the sides of the bowl often. The cheesecake mixture will be smooth. Be sure not to overmix.

 
FILL. With a tablespoon, spoon the mixture evenly on top of the crusts. Bake for 15-17 minutes or until the centers are set. Let cool completely, and store in the refrigerator until ready to serve. Remove cupcake liners and top with whipped cream (optional).

RECIPE TIPS AND VARIATIONS

For vegan cheesecakes, use your dairy-free cream cheese, butter, and substitute the eggs with cornstarch and vinegar or lemon juice. For gluten-free cheesecake bites, use gluten-free shortbread cookies and gluten-free flour.

If you do not have a food processor, crush the shortbread cookies by sealing them in an airtight bag and smashing them with a rolling pin or another hard object. 

Top the cheesecake bites with lemon curd or drizzle with a light lemon icing to add even more lemon flavor. 

Use a graham cracker crust instead of a shortbread crust for a more traditional-style cheesecake. You can use this graham cracker crust recipe. 

mini cheesecakes stacked on top on white plate

WHY DO MINI CHEESECAKES CRACK? 

If the cheesecake mixture is over mixed, then it can cause the batter to have too many air bubbles which will result in the mini cheesecakes to crack. Be sure not to overmix the cheesecake batter! 

LEFTOVERS AND STORAGE

To Store: Place any leftover cheesecake bites in an airtight container in the refrigerator for up to 1 week. 

To Freeze: Individually wrap each cheesecake with plastic wrap and place them in an airtight container or heavy-duty ziplock bag.  Be sure the cheesecake bites are completely cool before freezing. Freeze up to 3 months. When ready to eat the frozen cheesecake bites, simply defrost on the counter until thawed completely. 

THESE MINI LEMON CHEESECAKES ARE

  • Perfect for summer! I love all things lemon, especially during the summer because it’s so refreshing and satisfying. 
  • Mini-sized and made in a cupcake or muffin pan. I love any dessert that’s mini because you don’t have to feel guilty for eating it since it’s a smaller portion. 
  • Easy to make and can be prepped the day before. These cheesecakes actually taste better the day before because they get more times to chill in the refrigerator and set. 
  • Bursting with sweet, tangy, and refreshing flavors. The shortbread crust makes a perfect combination with the creamy lemon cheesecake filling.

Mini Lemon Cheesecakes

Wednesday #LemonWeek Recipes

    • Lemon Curd Layer Cake by Fresh April Flours
    • Lemon Poke Cake by Blogghetti
    • Lemonade Cake by Hezzi-D’s Books and Cooks
    • Crepes with Lemon Curd and Mascarpone by Art Of Natural Living
    • Braided Lemon Bread with Blackberries by Karen’s Kitchen Stories
    • Chicken Costoletta by Cheese Curd In Paradise
    • Lemon Lush by Devour Dinner
    • Lemon Cheesecake Bars by Best Cookie Recipes
    • Lemon Pudding Cake by The Freshman Cook
    • Lemon Cheesecake Bombs by Simply Inspired Meals
    • One Pot Lemon Garlic Pasta Recipe by The Fresh Cooky
    • Lemon Loaf Cake by A Day In The Life On The Farm
    • Glazed Lemon Poppy Seed Pudding Cookies by The Spiffy Cookie
    • Lemon Blueberry Crumb Bars by An Affair From The Heart
    • Mini Lemon Cheesecakes by Kathryn’s Kitchen Blog
    • Lemon Sorbet by Jen Around The World
    • Lemon Blueberry Waffles by Lemon Blossoms
    • Lemon White Chocolate Chip Cookies by Home Cooked Harvest
    • Lemon Rosemary Marmalade by That Recipe
    • Lemon Crepes by The Redhead Baker
    • Glazed Lemon Bundt Cake by Jonesin’ For A Taste

lemon cheesecakes with lemon zest

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Lemon Cheesecake Bites

These Mini Lemon Cheesecakes are made with a shortbread cookie crust and a smooth and creamy refreshing lemon cheesecake filling. Made in less than 30 minutes and makes the perfect dessert for any occasion.
4.90 from 37 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: lemon cheesecake, lemon cheesecake bites, mini cheesecakes
Servings: 16 mini cheesecakes
Author: Kathryn Donangelo

Equipment

  • Mixing bowls
  • Spatula
  • Muffin pan
  • Cupcake liners
  • Electric mixer

Ingredients

Lemon Cheesecake Filling

  • 12 ounces softened cream cheese (1 1/2 blocks)
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 2 whole eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice

Shortbread Cookie Crust

  • 1 cup shortbread cookies
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

Instructions

To make the shortbread cookie crust

  • Preheat the oven to 350 degrees F. In a food processor, combine the shortbread cookies, melted butter, and sugar. Process for a few minutes until the mixture turns into a crumb-like consistency.
  • Line two REGULAR cupcake baking pans with paper or silicone liners and evenly divide the shortbread cookie crumb mixture among 16 cups. With a spice jar, firmly press onto the cookie mixture to form a crust. Set aside.

To make the mini lemon cheesecakes

  • In a large mixing bowl beat together the cream cheese, sugar, and flour with an electric mixer until smooth.
  • Add the sour cream, vanilla extract, eggs, lemon zest, and lemon juice and beat just until combined, scraping down the sides of the bowl often. The cheesecake mixture will be smooth. Be sure not to overmix.
  • With a tablespoon, spoon the mixture evenly on top of the crusts. Bake for 15-17 minutes or until the centers are set. Let cool completely, and store in the refrigerator until ready to serve. Remove cupcake liners and top with whipped cream (optional).
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

Recipe Notes:
  • To Store Leftovers: Place any leftover cheesecake bites in an airtight container in the refrigerator for up to 1 week. 
  • To Freeze: Individually wrap each cheesecake with plastic wrap and place them in an airtight container or heavy-duty ziplock bag.  Be sure the cheesecake bites are completely cool before freezing. Freeze up to 3 months. When ready to eat the frozen cheesecake bites, simply defrost on the counter until thawed completely. 
  • If you do not have a food processor, crush the shortbread cookies by sealing them in an airtight bag and smashing them with a rolling pin or another hard object. 
  • Use a graham cracker crust instead of a shortbread crust for a more traditional-style cheesecake. You can use this graham cracker crust recipe. 
  • Be sure not to overmix the cheesecake batter! 

Like this recipe? Then you'll love these:

  • Easter Chocolate Chip Cheesecake Bites
    Easter Chocolate Chip Cheesecake Bites
  • Mini Oreo Cheesecakes
    Mini Oreo Cheesecakes
  • Apple Pie Cheesecake Bites
    Apple Pie Cheesecake Bites
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Filed Under: Desserts

Reader Interactions

Comments

  1. blogghetti@gmail.com'Lisa says

    May 25, 2022 at 7:28 am

    So…mini cheesecakes mean I can eat more! I’m in….love the lemon!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:10 am

      5 stars
      Thanks, Lisa! Love how they are mini too!

      Reply
  2. brilliantmeals@gmail.com'Simply Inspired Meals says

    May 25, 2022 at 7:41 am

    These are so cute, would be perfect to serve at tea time.

    Reply
  3. wendyklik1517@gmail.com'Wendy Klik says

    May 25, 2022 at 12:23 pm

    Love these little pop in your mouth cheesecakes.

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:10 am

      5 stars
      Thank you so much!

      Reply
  4. karenkerr@me.com'Karen's Kitchen Stories says

    May 25, 2022 at 2:23 pm

    I love mini cheesecakes! They are so much less stress and there’s portion control!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:10 am

      5 stars
      So much easier too!

      Reply
  5. kathleen@thefreshcooky.com'Kathleen says

    May 25, 2022 at 2:42 pm

    5 stars
    You had me at mini! I love mini anything, but mini lemon cheesecakes, I could eat a dozen! These will be perfect for a shower I am doing soon!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:11 am

      5 stars
      These are so perfect for that occassion! I hope you do make them 🙂

      Reply
  6. hezzidsbooksandcooks@gmail.com'Hezzi-D says

    May 25, 2022 at 6:22 pm

    5 stars
    The perfect bite of cheesecake!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:11 am

      5 stars
      Thank you 🙂

      Reply
  7. homecookedharvest@gmail.com'Tristin says

    May 25, 2022 at 6:59 pm

    5 stars
    These lemon cheesecake bites are delightful! I would definitely eat waaaay too many, lol!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:12 am

      5 stars
      They ares soooo good! 🙂

      Reply
  8. erdeange@yahoo.com'Lynn @ Fresh April Flours says

    May 26, 2022 at 4:42 am

    5 stars
    I love that you used a shortbread crust! Yum!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:09 am

      5 stars
      Thank you so much! It’s so delicious with the shortbread crust!

      Reply
  9. jennifer.sikora1@gmail.com'Jennifer says

    May 26, 2022 at 5:50 am

    5 stars
    I make these all the time and they are so good. Everyone loves them!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 5:59 am

      5 stars
      So happy to hear that, thank you Jennifer!

      Reply
  10. thefreshmancook@hotmail.com'Teri @ The Freshman Cook says

    May 26, 2022 at 3:37 pm

    So pretty, and very cute! Love them! I have to make these.

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:00 am

      5 stars
      I hope you do make them! 🙂

      Reply
  11. ingerjw@live.com'Inger says

    May 26, 2022 at 8:04 pm

    I love mini cheesecakes! I buy my graham crackers pre-crushed!

    Reply
    • Kathryn Donangelo says

      May 27, 2022 at 6:01 am

      5 stars
      That’s a smart idea and a time saver!

      Reply
  12. maps@devourdinner.com'Rebecca says

    May 27, 2022 at 2:47 pm

    5 stars
    Delish! And so easy to make these mini cheesecakes. Great recipe

    Reply
    • Kathryn Donangelo says

      May 29, 2022 at 9:47 am

      5 stars
      Thank you, Rebecca! So glad you liked these 🙂

      Reply
  13. maps@bestcookierecipes.com'Grace says

    May 27, 2022 at 2:47 pm

    5 stars
    If I double the batch then there are plenty for me! YUM

    Reply
    • Kathryn Donangelo says

      May 29, 2022 at 9:46 am

      5 stars
      I highly recommend doubling the batch every time! 🙂

      Reply
  14. rradhoo@gmail.com'Radha says

    May 27, 2022 at 9:46 pm

    Wow! Perfection! Both in looks and flavors! Simply amazing!

    Reply
    • Kathryn Donangelo says

      May 29, 2022 at 9:46 am

      5 stars
      Thanks so much!

      Reply
  15. cheesecurdinparadise@gmail.com'Ashley Lecker says

    May 31, 2022 at 11:42 am

    5 stars
    These are so pretty! That beautiful color compliment with the raspberry is lovely- and tasty!

    Reply
    • Kathryn Donangelo says

      June 1, 2022 at 8:27 am

      5 stars
      Thank you so much, Ashley!

      Reply
  16. arboydrx@gmail.com'Aly says

    July 22, 2022 at 7:39 pm

    I can’t wait to try these, they sound absolutely divine! Question though, in the recipe you say to use 1 cup of shortbread cookies, does that mean 1 cup of crumbs? Thanks!

    Reply
    • Kathryn Donangelo says

      July 25, 2022 at 6:48 am

      5 stars
      Hi Aly, yes you will need 1 cup of actual shortbread cookie crumbs. You’ll need just a little more than a full cup of cookies to get the crumbs you need. I hope that helps and that you love these cheesecake bites. Thank you!

      Reply
      • arboydrx@gmail.com'Aly says

        August 3, 2022 at 7:55 pm

        5 stars
        Yes, thank you so much! I made them with my dad last weekend and he’s not even a big lemon fan and loved them! Absolutely delicious.

        Reply
        • Kathryn Donangelo says

          August 6, 2022 at 6:18 am

          5 stars
          That is so great to hear, Aly! So happy your dad loved them too and thank YOU for trying my recipe! 🙂

          Reply
  17. jrabarry@gmail.com'midwest says

    August 27, 2022 at 2:30 pm

    5 stars
    This is a delicious recipe! I went to a picnic and when people saw I had cheesecake their eyes lit up. This was the first dessert to go. I add a bit of lemon extract for an extra kick and top with fresh whipped cream and blueberries.

    Reply
    • Kathryn Donangelo says

      August 29, 2022 at 6:21 am

      5 stars
      Thank you so much for trying these Lemon Cheesecake Bites! I love the idea of adding more lemon extract 🙂 These are so perfect for a picnic!

      Reply

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