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Stack of Lemon Mini Cheesecakes with cheesecakes and linen napkin in the background,

Lemon Mini Cheesecakes {Dairy Free, Gluten Free}

Katie AdamsKatie Adams
A balance of decadent cream cheese and bright, tangy lemon comes together for the perfect bite in this quick dessert!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 193 kcal

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.
    Graham cracker crust pressed into a lined muffin pan.
  • 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.
    Cream cheese mixture with eggs in a glass mixing bowl.
  • Add pure vanilla, lemon juice, and zest. Mix on MED-LOW until fully incorporated.
    Cream cheese and lemon mixture in glass mixing bowl.
  • 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.

Notes

*I put these gluten free graham crackers in a food processor to grind to a fine crumb. 
**I like kitehill  or Miyoko's brand cream cheese. Dairy free cream cheeses tend to contain more liquid so make sure to drain any excess before using. Be aware, both these brands do contain nuts. Violife makes a nut free, dairy free cream cheese, however I have never used it. I do eat a lot of their dairy free nut free cheese products and the quality is always very good. 
 

Nutrition

Calories: 193kcalCarbohydrates: 22gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 151mgPotassium: 38mgFiber: 2gSugar: 13gVitamin A: 1IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword dairy-free, easy, gluten-free, lemon recipes, quick, summer recipes
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