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Mini lemon cheesecake bites with golden graham cracker crusts and creamy lemon filling topped with fresh herbs

Mini Lemon Cheesecake Bites

Tangy and sweet, these bite-sized lemon cheesecakes are perfect for dessert or a snack, with a shortbread crust and a burst of citrus flavor in each bite.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 12 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1 cup sour cream

Method
 

  1. Preheat oven to 325 F and line a mini muffin tin with paper liners.
  2. In a medium bowl, mix together the graham cracker crumbs and sugar, then stir in the melted butter until the crumbs are evenly moistened.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup.
  4. In a large bowl, beat the cream cheese until smooth, then add the granulated sugar and beat until combined.
  5. Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and salt.
  6. Stir in the sour cream, then divide the cheesecake batter evenly among the muffin cups.
  7. Bake for 18 minutes, or until the edges are set and the centers are just slightly jiggly.
  8. Allow the cheesecakes to cool completely in the pan before refrigerating for at least 4 hours.

Notes

For the best flavor, use high-quality ingredients like real lemons and pure vanilla extract. You can also garnish the cheesecakes with a sprinkle of powdered sugar or a slice of lemon, if desired.