Mini Lemon Cheesecakes

Easy peasy lemon squeezy!

Yield: 6 mini cheesecakes

You will need:

  • 6 mini pie crusts, I like Keebler graham pie crusts but you can also make your own!*
  • 2 (8 ounce) packages of cream cheese, room temperature
  • 2 eggs
  • 2/3 cup sugar
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • Zest of one lemon

*If you make your own you will need 3/4 cup graham cracker crumbs, 4 tablespoons melted butter, and a pinch of salt or a tablespoon of brown sugar (if you want a salty/sweet or just sweet crust)


  • Preheat oven to 350 degrees and prepare graham cracker crusts. I like to put the Keebler crusts on a cookie sheet to make it easier to take them out of the oven.
  • In a large bowl, mix the cream cheese and sugar until fluffy and smooth.
  • Add in one egg at a time and mix for about 30 seconds.
  • Add in the vanilla extract, lemon extract, and lemon zest. Mix again until combined.
  • Scoop/pour the mixture into the crusts, filling just up to the edge.
  • Bake for 20-25 minutes until the centers are set but a little jiggly. The edges of the cheesecakes should be slightly golden brown.
  • Remove from the oven and let rest until the cheesecakes are room temperature, then transfer them to the refrigerator. Let the cheesecakes chill in the refrigerator for at least 3 hours, then enjoy!

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