Christmas Mini Lemon Cheesecake Bites

Let’s gather the ingredients for these Christmas Mini Lemon Cheesecake Bites. Don’t worry these are pantry-friendly ingredients that you’ll likely already have on hand, making this a convenient holiday treat.

8 oz cream cheese softened – This is the base of your creamy, luscious filling. You want it soft and room temperature for the best texture.
1/4 cup fresh lemon juice – Freshly squeezed is key here for the tangy zing that makes these bites so refreshing!
2 tbsp honey – Adds the perfect amount of sweetness to balance the tartness of the lemon. Plus it gives a hint of floral flavor that works wonders with the cream cheese.
Zest of 1 lemon – It brings the lemon flavor to the next level. Trust me the zest makes all the difference!

12 graham cracker crumbs – These form the base of your mini cheesecakes. They’re simple crunchy, and delicious.
2 tbsp melted butter – This will hold the crumbs together to create a firm flavorful crust.

Fresh berries strawberries, blueberries, or raspberries – These add a pop of color and a burst of fresh flavor to each mini cheesecake bite.

Preheat your oven to 350°F (175°C). Grab a mini muffin tin and spray each cup with a little non-stick cooking spray or line with cupcake liners. This makes it so much easier to remove the mini cheesecakes once they’re baked.

In a small bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are well-coated in the butter, creating a crumbly mixture. Spoon about one tablespoon of this mixture into each muffin cup and press it down firmly using the back of a spoon. This forms the crunchy base for your cheesecake.

Now, in a separate bowl, beat together the softened cream cheese, lemon juice, honey, and lemon zest. You can use a hand mixer or a stand mixer to achieve a smooth, creamy texture. It should be silky and well-combined, with no lumps remaining.

Spoon the cheesecake mixture over the crust in each muffin cup, filling them almost to the top. Make sure the mixture is evenly distributed.

Bake the mini cheesecakes in your preheated oven for 10 to 12 minutes. They should look set around the edges but still slightly jiggly in the center. Let them cool completely on a wire rack.

Once the cheesecakes have cooled, place them in the fridge to chill for at least 2 hours or until ready to serve. This step is crucial for getting the perfect cheesecake texture. When you’re ready to serve, garnish each bite with a fresh berry (or two!) on top.

Tips for Making the Best Mini Lemon Cheesecake Bites

Don’t skip the chilling step! This allows the cheesecake filling to firm up properly and develop the best texture.
Use room temperature cream cheese. If the cream cheese is cold, it won’t blend smoothly and can result in lumps.
Make ahead: These mini cheesecakes can be made a day or two in advance, which makes them a great option for holiday prep. Just store them in an airtight container in the fridge until you’re ready to serve.
Experiment with different toppings: Try adding a sprig of mint, a dusting of powdered sugar, or even a drizzle of white chocolate for a more decadent twist.