Mini Lemon Cheesecakes

Mini Lemon Cheesecakes are the perfect easy dessert for spring and summer. Creamy lemon cheesecake filling on top of a lemon Oreo crust and topped with fresh whipped cream.

If you love lemon and cheesecake, you have to try my Lemon Bar Cheesecake!

I’m obsessed with mini cheesecakes right now. I love a cheesecake but I don’t always like baking them. They take forever to make and then they may or may not crack.

Mini cheesecakes solve both of those issues! And I love how much more portable they are. They are great for taking to a dinner party or a celebration of any kind.

If you love lemon and you love cheesecake, you have to give this easy dessert a try!

Why You’re Going To Love This Recipe

• It’s lemon cheesecake filling on top of lemon oreo crust – it’s so delicious!
• Mini cheesecakes bake so much quicker than a full size cheesecake! Plus, you don’t have to worry about them cracking as easily as a large cheeseake.
• Lemon anything just tastes like spring! These would be perfect for Mother’s Day or any spring dinner party.

Ingredients

• Lemon oreo crumbs – you are going to need about 20 – 22 Oreos to get the crumbs you need.
• Butter – this is going to be melted and mixed with the Oreo crumbs to create the crust.
• Cream cheese – make sure it’s at room temperature so you get a super smooth and creamy cheesecake.
• Granulated sugar
• Greek yogurt – use plain Greek yogurt.
• Lemons – this recipe calls for both the juice and zest of lemons. Plus, they get garnished with lemon slices and more lemon zest.
• Vanilla
• Eggs
• Heavy whipping cream – for the whipped cream.
• Powdered sugar – for the whipped cream.

How To Make Mini Lemon Cheesecakes

1. Prepare. To make the crust, preheat the oven to 350°F. Line a 12-count muffin pan with 12 paper liners. Set aside.
2. Make filling. In a small mixing bowl combine the lemon oreo crumbs and melted butter, stir until completely combined.
3. Assemble. Evenly distribute the mixture into the cupcake liners. Press each one firmly into an even layer.
4. Bake and cool. Bake at 350°F for 5 minutes. Set aside to cool.

• Make filling. Beat the cream cheese and sugar with an electric mixer in a large mixing bowl until smooth. Add the greek yogurt , lemon juice and zest, and vanilla. Mix until combined. Add the eggs and mix until combined.
• Assemble. Evenly distribute the cheesecake filling into the prepared muffin cups.
• Bake. Bake at 350°F for 15-17 minutes, or until the centers of the cheesecakes are slightly jiggly and not cracked.
• Chill. Remove from the oven and let the cheesecakes cool at room temperature. Move to the refrigerator and let them chill for at least 2 hours.
• Make whipped cream. Beat the heavy whipping cream and powdered sugar with an electric mixer in a large mixing bowl until stiff peaks. Use a piping bag or spoon to add whipped cream on top of each cheesecake.
• Decorate. Top with a lemon slice and lemon zest.

How Long Are They Good For?

Lemon cheesecakes will be fine in the fridge for 3 days. Make sure to store them in an airtight container.

I wouldn’t store them with the whipped cream on top, though, because it will deflate and turn into a liquid as it sits. Make a fresh batch when you serve them (or buy canned whipped cream to make it really easy!)

Can You Freeze Them?

You can freeze cheesecake for up to 3 months. Don’t add the whipped cream if you plan on freezing them.

Once completely cool, wrap tightly in plastic wrap and then put it in a freezer ziploc bag or other airtight container.

When you are ready to serve them, let them thaw in the fridge overnight and whip up a batch of fresh whipped cream!

More Lemon Recipes

• Lemon Cool Whip Cookies
• Blueberry Lemon Bread
• Lemon Chess Pie
• Strawberry Lemonade Cupcakes
• Frozen Lemonade Pie

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!