Mini Lemon Cheesecake

Super creamy and zesty cheesecake in a bit of size. Make it now!

My 22-month-old finicky eater has recently developed a taste for cheese, which makes me extremely pleased.

More cheese-based toddler meals are now a regular occurrence in my kitchen.

He is so energetic that our pediatrician advised us to feed him many protein-heavy meals like cheese, pork, and peanut butter, among other things.

This small lemon cheesecake was my experiment, and he devoured it.

He savored a piece while they were still warm and asked for another.

When he’s healthy and growing, there’s nothing better than that.

The recipe for this little lemon cheesecake comes from Cuisine Paradise, a blog run by a friend of mine.

Many of you may recall her adorable guest article on Rasa Malaysia about Mickey Bento.

I particularly enjoy browsing the blog for baking recipes.

These tiny lemon cheesecakes aren’t just for the little ones; they’re also a hit with the big kids.

Just because they’re so beautiful and petite is always a crowd-pleasing factor. Please check out the recipe below, and I hope you have a chance to make them for yourself!

I’d love to hear what you cook for your picky eaters if you have any.

Not only are these tiny lemon cheesecakes perfect for little ones, but the adults will love them, too.

Just because they’re so beautiful and petite is usually a crowd-pleasing bonus. See the recipe below, and I hope you get to make this cake yourself.

Please share your recipes for picky eaters if you happen to have one at home.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 207 calories.



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


  • 12 oz. (350 g) cream cheese, room temperature
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 3 eggs


  • Raspberry
  • Lemon slices
  • Blueberry


  1. Add the brown sugar, graham cracker crumbs, and butter to a bowl and mix thoroughly. Make sure everything is well-combined. Each of the 12 soufflé pans should have a layer of crumbs on the bottom. Make sure the crust is chilled before slicing it.
  2. Preheat your oven for up to 176°C.
  3. Attach the food processor’s metal blade. Cream the cheese in a food processor until it’s smooth. If necessary, use a spatula to scrape the bowl’s side. Pulse again to incorporate the sugar. Then, combine the sour cream and lemon zest in a food processor until smooth.
  4. Add one egg at a time and pulse until incorporated. Add the vanilla and lemon juice to the end. After more pulses, scrape down the side and smooth it out.
  5. Take the baking cups out of the freezer. Put them in muffin tins and bake them. Fill the baking cups with the filling mixture.
  6. After 20-22 minutes, the centers should be set. On a cooling rack, remove the cupcakes from the muffin tin and allow them to cool completely.
  7. Refrigerate the cupcakes for at least two hours, if not overnight. Before serving, sprinkle the fruit toppings on top.


  • 3.25 oz soufflé paper baking cups were perfect for the recipe!.
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