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4.11 from 82 votes

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.
Course: Dessert
Cuisine: American
Keyword: lemon cheesecake, lemon cheesecake bites, mini cheesecakes
Servings: 16 mini cheesecakes

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).

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!