Mini Lemon Cheesecakes

24  Ratings
  • 30 min prep
  • 2 hr 30 min total
  • Makes 12 servings, 1 cheesecake each.

With vanilla wafer crusts and lemony cream cheese fillings, these mini cheesecakes baked in muffin cups are delightful dessert treats.

Mini Lemon Cheesecakes Recipe


  • 40 NILLA Wafers, finely crushed (about 1-2/3 cups crumbs)
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 3 tsp. grated lemon zest, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 Tbsp. lemon juice


  • Preheat  oven to 350°F. Mix wafer crumbs, butter and 2 tsp. of the lemon peel until well blended. Spoon about 2 Tbsp. of the crumb mixture into each of 12 greased or paper-lined medium muffin cups. Press crumb mixture firmly onto bottom and up side of each cup to form crust.
  • Beat  cream cheese with electric mixer on medium speed until creamy. Gradually add sugar and remaining 1 tsp. lemon peel, beating after each addition until well blended. Add egg and lemon juice; beat just until blended. Spoon batter evenly into crusts.
  • Bake  40 minutes or until lightly browned. Turn oven off. Let cheesecakes stand in oven for 20 minutes, leaving door slightly ajar. Remove to wire rack to cool. Refrigerate at least 1 hour before serving.
  • Remove  from paper liners before serving. Store leftover cheesecakes in refrigerator.

Recipe Tips

SubstitutePrepare as directed, using Neufchatel cheese.

Special ExtraGarnish with fresh strawberries and mint sprigs just before serving.


Nutrition Information

Makes 12 servings, 1 cheesecake each.

Nutrition per serving:

    • Calories 210 
    • Total fat 13 g
    • Saturated fat 7 g
    • Cholesterol 50 mg
    • Sodium 170 mg
    • Carbohydrate 20 g
    • Dietary fiber 1 g
    • Total sugars 15 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 8 %DV
    • Vitamin C 30 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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