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Lemon Cheesecake Bites – Easy, Refreshing & Beautifully Styled

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These creamy, tangy mini lemon cheesecakes feature a buttery graham cracker crust and a zesty lemon filling — perfect for spring celebrations, brunch, or bite-sized treats.

Ingredients

Scale

Crust:

  • 1 cup graham cracker crumbs

  • 2 tbsp granulated sugar

  • 4 tbsp melted butter

Filling:

  • 16 oz cream cheese (softened)

  • ½ cup granulated sugar

  • 2 eggs

  • ½ cup sour cream or Greek yogurt

  • ¼ cup fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

Toppings (optional):

  • Lemon curd

  • Whipped cream

  • Fresh berries

  • Lemon zest or mint

Instructions

  • Preheat oven to 325°F and line muffin pan with paper liners.

  • Mix crust ingredients, press into liners, and bake for 5–6 minutes.

  • Beat cream cheese until smooth. Add sugar, eggs, sour cream, lemon juice, zest, and vanilla. Mix until creamy.

  • Fill liners with cheesecake batter. Bake 16–18 minutes until set with slight jiggle.

  • Cool to room temp, then refrigerate 3–4 hours or overnight.

  • Top with lemon curd, berries, or whipped cream before serving.

Notes

Store in fridge up to 5 days. Freeze un-topped for longer storage. Use Meyer lemons for a sweeter twist.

Find it online: https://thefoodaunt.com/lemon-cheesecake-bites-easy-refreshing-beautifully-styled/