Gluten Free, Dairy Free, Soy Free
This simple, muffin pan dessert is easy to make and under 200 calories. Filled with lemon juice and zest, creamy cheesecake tops a thin, buttery graham cracker layer that's not too firm or crumbly. Plus, it's done in only 20 minutes!
Why I Love This Recipe
Tanginess from lemon juice and zest balances and brightens up these Lemon Mini Cheesecakes to keep them from being overly sweet. They are also so quick and easy to make!
This rustic recipe is a go to for a simple potluck or cookout dessert. I also like that it's nice enough to serve company but also simple enough to quench a weeknight craving!
Cheesecake of any variety is an absolute favorite of mine! I love the rich, creamy texture of this dessert. Lemon Mini Cheesecakes are actually the very first recipe I created back in 2013. At that time we weren't aware of my husband's food sensitivities so they were originally not dairy free.
Since then, I have re-vamped this recipe to the dairy free version I'm posting today! It's such a nostalgic recipe for my husband and I, and I'm excited to be able to share it with all of you!
Gluten free graham crackers
It is difficult to find gluten free graham cracker crumbs in the stores that I frequent. I've also had trouble finding gluten free graham crackers that are also dairy and soy free. So, in this recipe I put these gluten free graham crackers in a food processor to grind to a fine crumb. Please note this brand of graham crackers are gluten, soy, and diary free, it does contain nuts.
Topping suggestions
Even though I prefer to eat this dessert as is, it's also delicious topped with fresh fruit, jam, or chocolate drizzle.
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📖 Recipe
Lemon Mini Cheesecakes {Dairy Free, Gluten Free}
Equipment
- 1 muffin pan
- 12 muffin liners
- 1 Medium bowl
- 2 small bowls
- measuring cups and spoons
- 1 electric hand mixer
- wooden or silicone spoons or spatulas
- 1 fork
- medium piping bag optional
Ingredients
- ¾ cup gluten free graham cracker crumbs*
- 3 tablespoon dairy free butter melted
- 1 8 oz dairy free cream cheese**
- ½ cup white sugar
- 2 whole eggs
- 1 egg white
- 2 tsp pure vanilla
- ¼ cup pure lemon juice
- zest from 1 lemon
Instructions
- Pre heat oven to 375℉ and put muffin liners in pan.
- In a small bowl, use a fork to mix graham cracker crumbs and melted butter until well combined. It should look similar to kinetic sand.
- Scoop a heaping teaspoon of graham cracker mixer into each muffin liner and use your fingers to press down in liner.
- In a medium mixing bowl, cream cream cheese and sugar together on MED-LOW.
- Add eggs and egg whites one at a time and mix in on MED-LOW until fully incorporated.
- Add pure vanilla, lemon juice, and zest. Mix on MED-LOW until fully incorporated.
- Place cream cheese mixture in a medium piping bag or use a spoon to fill muffin liner just over ⅔ full of cream cheese mixture.
- Bake 15 minutes until puffy and set. Let cool to room temperature. Eat immediately or refrigerate and serve chilled.
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