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Creamy Mini Lemon Cheesecakes with Easy Zesty Glaze

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These creamy mini lemon cheesecakes feature a rich yet light filling paired with a bright, zesty lemon glaze. Perfect for a quick, refreshing dessert that feels indulgent without heaviness.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (for crust)
  • 16 ounces cream cheese, softened (450g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1/4 cup fresh lemon juice (60ml)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (120g) (can substitute Greek yogurt)
  • 1 cup powdered sugar (120g)
  • 2 tablespoons fresh lemon juice (30ml) (for glaze)
  • 1 teaspoon lemon zest (for glaze)
  • 1–2 teaspoons milk or water (to thin glaze as needed)

Instructions

  1. Preheat oven to 325°F (160°C). Line a mini muffin tin with parchment or silicone liners.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until crumbs are evenly coated and resemble wet sand.
  3. Press about 1 tablespoon of crust mixture into each liner to form an even, compact base. Chill in the fridge for about 10 minutes.
  4. In a large bowl, beat softened cream cheese with 3/4 cup sugar until smooth and creamy, about 3-4 minutes on medium speed. Scrape down bowl as needed.
  5. Add eggs one at a time, mixing just until combined after each addition. Avoid overmixing.
  6. Mix in lemon zest, lemon juice, vanilla extract, and sour cream until just combined. Batter should be silky and slightly thick.
  7. Spoon about 2 tablespoons of filling over each chilled crust, filling nearly to the top.
  8. Bake on middle rack for 18-22 minutes until centers are slightly jiggly but mostly set.
  9. Remove from oven and cool to room temperature, about 30 minutes. Then refrigerate for at least 3 hours or overnight.
  10. To make glaze, whisk powdered sugar, lemon juice, lemon zest, and milk or water until drizzle consistency is reached.
  11. Drizzle glaze over each mini cheesecake just before serving.

Notes

Use room temperature ingredients to avoid lumps and cracks. Do not overmix after adding eggs to prevent cracking. Chill crust before filling to prevent sogginess. Bake until centers are slightly jiggly for creamy texture. Glaze consistency can be adjusted with milk or powdered sugar. If cracks appear, glaze or fresh berries can cover imperfections. For gluten-free, substitute graham crackers with gluten-free crumbs or nuts. For dairy-free, use almond cream cheese and coconut sour cream.

Nutrition

Keywords: mini lemon cheesecakes, lemon glaze, creamy cheesecake, easy dessert, quick cheesecake, zesty glaze, mini desserts, lemon dessert

Find it online: https://eliplate.com/creamy-mini-lemon-cheesecakes-recipe-with-easy-zesty-glaze-tutorial/