The Mini Cheesecake Recipe is made with a sweet and salty crust, cream cheese, honey, vanilla and lemon zest, making it the perfect springtime dessert.
Best Mini Cheesecakes!
If you’re looking for mini cheesecake recipes look no further than these Mini Lemon Cheesecake Cups!
These little bites of heaven are made with the most delicious sweet and salty crust and the filling is a combination of cream cheese and Greek yogurt. Flavor stars include honey, lemon zest, and vanilla, which is what makes them so delicious.
In this post, we will show you how to bake mini cheesecakes to wow your guests. Also, we love that this recipe uses a muffin tin so you don’t need an obscure pan!
Why You’ll Love Them!
Bite-sized
Ready in less than an hour
<200 calories per serving
What you need
crust
You’ll love the sweet and salty crust of these mini cheesecake bites!
- Graham Crackers: As with most cheesecakes, you need graham crackers.
- Ritz crackers: We make these extra special (and salty) ones with some Ritz crackers.
- Butter: Butter holds everything together.
Cheesecake
- Cream Cheese and Greek Yogurt: This mini cheesecake recipe is based on cream cheese and Greek yogurt. The combo is stunningly good.
- Honey: Instead of white sugar we use honey. It’s also delicious with lemon.
- Protein: Egg white helps hold the cheesecake ingredients together.
- Vanilla: adds the perfect touch of lemon.
- Lemon Juice and Zest: You need both lemon juice and zest to really give these mini cheesecakes a lemony kick.
What is the best pan for mini cheesecakes?
Good news! All you need for this recipe is a muffin tin. We used a regular muffin pan, but you can use a mini muffin pan too.
Are Mini Cheesecakes Healthy?
This recipe uses a combination of cream cheese and Greek yogurt and honey instead of white sugar, making these better for you.
Do mini cheesecakes need to be refrigerated?
We recommend storing your cheesecakes in the refrigerator until ready to serve. Store leftover cheesecake in the fridge.
How do you know when mini cheesecakes are ready?
You’ll know your cheesecakes are done when they feel firm in the center.
variations
Add a berry: Sprinkle on freshly chopped berries.
Use a different citrus: This recipe would work perfectly with oranges, tangerines, or even grapefruit.
Exchange extract: Instead of vanilla, use another extract like almond or coconut extract.
storage
Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
Mini Lemon Cheesecakes
This mini cheesecake recipe is perfectly sweetened with honey, flavored with lemon and made with a cream cheese and Greek yogurt filling.
Preparation:15 protocol
Cook:17 protocol
In total:32 protocol
Ingredients
Graham cracker crust
- 7 Graham crackers (whole sheets)
- 9 Ritz Crackers
- 4 tablespoon Butter at room temperature*
Cheesecake
- 8th oz. soft cream cheese
- 1/2 Cup plain Greek yogurt we recommend 2% or 5%
- 1/3 Cup Honey
- 1 big protein
- 2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon Lemon peel
Optional set
- Lemon peel
- Graham cracker crumbs
instructions
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First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Spray liberally with non-stick cooking spray.
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Next, prepare the crust. Place graham crackers, Ritz crackers and butter in a high-speed food processor. Process on high until mixture forms a crumble.
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Spoon 1-2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to bake 12 mini cheesecakes. Scoop the crumble into the pan with a spoon.
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Bake the graham cracker crust at 350ºF for 5 minutes.
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While the crust is baking, prepare the cheesecake filling. Place the Greek yogurt in a high-speed food processor and process until smooth. Then add the softened cream cheese and process again until combined. Next, add the honey, vanilla extract, lemon juice, and lemon zest again. Finally add the egg whites and pulse the food processor until just combined.
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Once the crust is ready, remove it from the oven. Place about 1.5-2 tablespoons of the cheesecake mix into each mini cheesecake.
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Cover the lemon filling with lemon zest or graham cracker crumbs.
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Bake mini cheesecakes for 10-12 minutes or until firm to the touch.
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Allow the cheesecakes to cool for at least 15 minutes before removing from the muffin tin. Then refrigerate for at least 2 hours before serving.
Tips & Hints
If the graham cracker crust doesn’t stick together when you try to form it into a ball, add another tablespoon of butter.
Be sure to let the lemon cheesecake cups cool completely before removing them from the muffin liners or you’ll end up with a gooey mess.
nutritional information
Calories: 183kcal Carbohydrates: 17G Protein: 3G Fat: 12G Fiber: 0.4G Sugar: 11G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.