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Strawberry Lemon Mini Cheesecakes

Creamy mini cheesecakes with a lemon filling and sweet strawberry topping.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 3 tbsp butter melted
  • 2 tbsp sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
Strawberry Topping
  • 1 cup fresh strawberries chopped
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Saucepan

Method
 

  1. Preheat oven to 325°F and line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs, butter, and sugar.
  3. Press crust mixture into each liner.
  4. Bake crusts for 5 minutes.
  5. Beat cream cheese and sugar until smooth.
  6. Add eggs, vanilla, lemon zest, and lemon juice.
  7. Fill liners with cheesecake batter.
  8. Bake 15–18 minutes until centers set.
  9. Cool completely then refrigerate.
  10. Cook strawberries, sugar, and lemon juice in a saucepan.
  11. Add cornstarch mixture to thicken sauce.
  12. Spoon strawberry topping over cheesecakes before serving.

Notes

Top with whipped cream for an extra indulgent dessert.