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Mini Lemon Cheesecake Cupcakes

Creamy, tangy mini lemon cheesecakes with a buttery graham cracker crust, topped with fluffy whipped cream.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.75 cup sugar
  • 2 eggs large
  • 0.25 cup sour cream
  • 0.25 cup lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
Topping
  • 1 cup heavy whipping cream cold
  • 0.25 cup powdered sugar
  • 12 slices lemon thinly sliced for garnish

Equipment

  • Muffin Tin
  • Cupcake liners
  • Electric mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 325°F (160°C). Line muffin tin with paper liners.
  2. Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into bottom of liners. Bake for 5 mins.
  3. Beat softened cream cheese and sugar until smooth. Add sour cream, lemon juice, zest, and vanilla.
  4. Mix in eggs one at a time on low speed. Do not overmix.
  5. Fill liners with batter. Bake for 18-22 minutes until centers are just set.
  6. Cool completely, then refrigerate for at least 3 hours.
  7. Whip heavy cream and powdered sugar. Pipe onto chilled cheesecakes and garnish with lemon slices.

Notes

Ensure ingredients are at room temperature to avoid lumps. Substitute lime for a key lime variation.