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Mini Lemon Cheesecake

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Mini lemon cheesecake recipe. Super rich, creamy, and citrusy cheesecake, in a cute mini size. Make yours today | rasamalaysia.com

Mini lemon cheesecake recipe. Super rich, creamy, and citrusy cheesecake, in a cute mini size. Make yours today!

Easy homemade mini lemon cheesecake recipe.

Recently, my picky eater—the 22-month old toddler—has started to take a liking to cheese, which makes me very happy.

I have started making more toddler foods for him with cheese.

As he is very active and practically can’t sit still, our pediatrician told us to feed him a lot of protein, foods like cheese, meat, peanut butter, etc.

Delicious mini lemon cheesecake topped with berries.

I experimented with this mini lemon cheesecake and he loved it.

He ate one of them as soon as it was done, and asked for “more more.”

Nothing makes me happier than him eating well and continues to grow.

Anyway, this mini lemon cheesecake is a recipe from my friend’s blog at Cuisine Paradise.

I am sure many of you remember the cute Mickey Bento she wrote as a guest post on Rasa Malaysia.

I love visiting the blog, especially for baking recipes.

Closed up cute mini lemon cheesecake.

These mini lemon cheesecakes are not only great for toddlers, they are great for the grown-ups, too.

I just love that they are so pretty, and mini-size is always a crowd pleasure. Check out the recipe below and I hope you get to try them yourself.

If you have a little picker eater at home, please share your ideas what you cook for them.

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Mini Lemon Cheesecake Recipe

Mini lemon cheesecake recipe. Super rich, creamy, and citrusy cheesecake, in a cute mini size. Make yours today.

Course Dessert
Cuisine Baking
Keyword Mini Lemon Cheesecake
Prep Time
Cook Time
Total Time
Servings 12 people
Calories 207 kcal
Author

Ingredients

Crust:

  • 3/4 cup graham cracker crumbs (7 graham crackers)
  • 1 tablespoon brown sugar, packed
  • 3 tablespoons unsalted butter, melted

Filling:

  • 12 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tablespoon lemon zest
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice

Toppings:

  • Blueberry
  • Raspberry
  • Lemon slices

Instructions

  1. In a bowl, add in the graham cracker crumbs, brown sugar and butter. Mix well. Divide the crumbs and press into bottom of the 12 soufflé baking cups. Refrigerate the crust.
  2. Preheat the oven at 350°F.
  3. Attach the metal blade to your food processor. Pulse the cream cheese until smooth. Scrap the side of the bowl with a spatula as needed. Add in the sugar and pulse again until smooth. Next, add the sour cream and lemon zest and pulse until smooth.
  4. Add 1 egg at a time and pulse until combined. Lastly, add the vanilla extract and lemon juice. Scrap down the side and give it a few more pulses until smooth.
  5. Remove the baking cups from the refrigerator. Place them in a muffin pan. Scoop the filling mixture into the baking cups.
  6. Bake them for 20-22 minutes or until the centers are firm. Remove the cupcakes from the muffin pan to cool completely on a cooling rack.
  7. Chill the cupcakes in the refrigerator for at least 2 hours or overnight. Garnish with the fruit toppings before serving.

Recipe Notes

I used the 3.25 oz soufflé paper baking cups.

Nutrition Facts
Mini Lemon Cheesecake Recipe
Amount Per Serving (12 people)
Calories 207 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 82mg 27%
Sodium 145mg 6%
Potassium 74mg 2%
Total Carbohydrates 15g 5%
Sugars 11g
Protein 3g 6%
Vitamin A 11.1%
Vitamin C 2.5%
Calcium 4.4%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.
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40 COMMENTS... read them below or add one

  1. What brand is ur graham cracker? I dont know where to find it in m’sia… and i search it in so many grocery stores, still cant find it..

    Reply

  2. Hi, I have this recipe only for a regular pan. It’s a perfect recipe. When you are talking about soufflé paper cups are you meaning the kind you would bake cupcakes in. Thanks

    Reply

  6. I tried baking this mini cheesecake yesterday and it turned out well. But some of the cakes sink a bit maybe is due to i used tube cream cheese and not block one. I replaced Graham with digestive biscuits as i could not find Graham at stores.

    Thank you for sharing the recipe. Next i will try brownie butter cake !! :)

    Reply

  13. Very good recipe :)
    How did you remove the cheesecake from the paper cups that you used? What if I use glass cups? How can I remove the cheesecake from that before serving?

    Reply

  16. My 19-month-old is kind of picky but I think mostly because I want to cut down on the sugar, salt, and unhealthy/unnecessary grease in his food. He loves 番薯葉 and steamed egg custard. He hates meat and anything that looks messy on a plate…still trying to figure out a better and healthy way to give him his meat…

    Reply

  17. Oh, she loves muffins , soft breads…I need a good, no fail carrot cake and zucchini bread recipes. I try to hide veggies in baked goodies.

    Reply

  18. I have a 20month old and she is pretty picky as well. She loves hardboiled eggs, chicken, mini pasta shapes, shitake mushrooms, baked sweet potatoes, red bean barley sweet congee…luckily, she does eat green leafy, broccoli, cauliflower. She won’t eat carrots, tomato, spaghetti sauce, zucchini, bell peppers…some days are better than others.

    Reply

    • Graham crackers are a type of crunchy biscuits/cookies that made out of wheat flour and sweetened with honey. It is very common crust for American cheesecake. It can be eaten out of the box, to make smores and to make pie crust.

      Reply

  20. A really really fussy and picky toddler we have here!!! Extremely difficult to get her to eat veges and for some reason cheese as well!!! Luckily she loves her fruits! And fish!!! I make pan fry John dory fillets for her about twice a week with a pinch of salt and she eats it with rice. Love all the ideas esp the meatballs by Meg will give that a try will also give your lemon cheesecake a try!!!!

    Reply

    • Hi Kathy, I don’t think you can because the one in the tub has air whipped into it to make it more spreadable while the cream cheese block is more thick. Your cream cheese cake may fall if you use the spreadable type just because it has too much air.

      Reply

      • good thing i waited for your response, you saved me from a possible failure…thanks so much…another lesson learned from Rasa Malaysia… :)

        Reply

    • What is mean 12oz cream cheese? 12pk of block cream cheese? My oven very small need to back 2 or 3time … Can I bake the cheese cake this way .? Will put outside for a few hour than bake for the balance one ..

      Reply

  24. I make meatballs for my toddler. Minced chicken, grated apple, finely chopped broccoli florets/French beans, grated carrot, grated cheese, panko. Shaped into mini balls then pan fry over low heat with olive oil. My kiddo loves it, even my hubby! For adults can consider adding some spices like curry powder, cumin etc for added flavor :)

    Reply

  25. I make meatballs for my toddler. Minced chicken, grated apple, finely chopped broccoli florets/French beans, grated carrot, grated cheese, panko. Shaped into mini balls then pan fry over low heat with olive oil. My kiddo loves it, even my hubby! For adults can consider adding some spices like curry powder, cumin etc for added flavor :)

    Reply

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