Go Back
To make mini lemon cheesecakes, you need some simple ingredients that pack a punch of flavor. Here’s what you’ll need: - 1 cup digestive biscuits, finely crushed - 1/4 cup unsalted butter, melted - 16 oz (450g) cream cheese, softened at room temperature - 1/2 cup granulated sugar - 2 large eggs, ideally at room temperature - Zest of 2 medium lemons - 1/4 cup freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1/4 teaspoon salt - Fresh berries and mint leaves for garnish Each ingredient plays a role in creating that perfect balance of sweetness and tartness in your cheesecakes. The digestive biscuits provide a crunchy base, while the cream cheese brings that rich, creamy texture. The lemon zest and juice add a burst of citrus that brightens the flavor. For a lovely touch, I love garnishing with fresh berries and mint leaves. They not only add color but also enhance the flavor. You can find the full recipe in the earlier sections, which guides you through each step clearly. Enjoy making these delightful treats! - Preheat your oven to 325°F (160°C). - Line a muffin tin with paper liners. Getting your oven ready is easy. Just set it to 325°F. Make sure you line the muffin tin with paper liners. This helps when you take the cheesecakes out later. - Combine crushed biscuits and melted butter. - Press mixture into muffin liners for the crust. For the crust, grab some biscuits and crush them finely. Mix these crumbs with melted butter. You want a sandy texture. Then, press about one tablespoon of this mixture into each muffin liner. This gives a solid base for your cheesecakes. - Beat cream cheese and sugar until smooth. - Add eggs, lemon zest, lemon juice, vanilla, and salt. Now, let’s make the filling. In a big bowl, beat softened cream cheese and sugar until it’s smooth. Next, add in the eggs one by one. Mix them well after each addition. Then, fold in lemon zest, lemon juice, vanilla, and a pinch of salt. Your filling should be creamy and combined well. - Pour filling over crust and bake for 18-20 minutes. - Cool and chill cheesecakes before serving. Pour the creamy mixture over your crust in each muffin liner. Fill them about three-quarters full. Bake in your preheated oven for 18 to 20 minutes. The centers should jiggle a bit, but not be runny. After baking, let them cool for about 15 minutes at room temperature. Finally, move them to the fridge to chill for at least two hours. This helps them set perfectly. For the full recipe, check out the details above. To make a great crust, press the mixture firmly. Use your fingers or the back of a spoon to pack it down. A firm crust holds together well. Chilling the crust before adding the filling helps it stay in shape. This extra step makes a big difference. Start with room-temperature cream cheese. This helps it blend smoothly. Beat the cream cheese and sugar together until there are no lumps. It should be creamy and light. Mixing well ensures a smooth filling that tastes fantastic. After baking, let the cheesecakes cool at room temperature. This gives them time to set. Once they are cool, move them to the fridge. Chilling them for at least two hours helps the flavors meld. You can even make these treats a day ahead. They taste even better after sitting! For the full recipe, check the recipe section. {{image_4}} You can play with flavors in your mini lemon cheesecakes. Try different citrus zest, like orange or lime. This change adds a unique twist to your dessert. You can also add chocolate chips for a fun surprise. Swirling in fruit purees, like raspberry or blueberry, can create a beautiful look and taste. If you need a gluten-free option, it’s easy to adapt. Swap out the digestive biscuits for gluten-free crackers. Make sure all your other ingredients are gluten-free too. This way, everyone can enjoy these tasty treats without worry. When you serve your mini cheesecakes, make them extra special. A dollop of whipped cream on top adds creaminess. You can also top them with fresh berries for color and flavor. A fruit compote can give a sweet and tangy taste that pairs well with lemon. For the best experience, serve them chilled after they set. Check the Full Recipe for more details on this delightful dessert! Store any leftover mini lemon cheesecakes in an airtight container. This keeps them fresh and tasty. If you can, keep toppings like berries and mint leaves separate. This helps maintain their texture and flavor. You can freeze these cheesecakes for up to three months. Just make sure to thaw them in the fridge before serving. For the best taste, enjoy them within the first month of freezing. This way, you keep that fresh lemon flavor. Yes, they can be made a day in advance and stored in the refrigerator. This is great if you want to save time on the day of your event. Just make sure to cover them well to keep them fresh. Centers should be slightly jiggly but not runny when removed from the oven. This indicates that they will set nicely as they cool. If they look too firm, they may overbake. Yes, low-fat cream cheese can be used, but the texture may vary slightly. They might not be as rich, but they will still taste good. This recipe yields 12 mini lemon cheesecakes. Perfect for sharing with friends or family at gatherings. Graham crackers or any other sweet biscuit can work as a substitute. You can even try crushed cookies for a fun twist. These mini lemon cheesecakes are a delight. You start with a simple crust made from digestive biscuits, then mix a creamy filling with fresh lemon flavor. I shared tips for a perfect texture and ways to make this dessert your own. With my advice, you can enjoy these treats any time. Remember, they freeze well, so make extra! Enjoy experimenting with different flavors and toppings, and most importantly, share them with friends and family. Your next dessert project awaits!

Mini Lemon Cheesecakes

Satisfy your sweet tooth with these easy and delicious Mini Lemon Cheesecakes! Bursting with zesty flavor, they feature a buttery crust and creamy filling that's simple to make. Perfect for any occasion, these treats are sure to impress family and friends. Ready to dive into the full recipe? Click through to discover step-by-step instructions and tips for creating your own batch of these delightful lemony desserts!
Print Recipe Pin Recipe

Ingredients
  

1 cup digestive biscuits, finely crushed

1/4 cup unsalted butter, melted

16 oz (450g) cream cheese, softened at room temperature

1/2 cup granulated sugar

2 large eggs, ideally at room temperature

Zest of 2 medium lemons

1/4 cup freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Fresh berries (such as raspberries or blueberries) and mint leaves for garnish

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners to facilitate easy removal of the mini cheesecakes.

    In a medium mixing bowl, combine the crushed digestive biscuits with the melted butter. Stir the mixture until the crumbs are fully coated and have a sandy texture.

      Using your fingers or the back of a spoon, press approximately 1 tablespoon of the crust mixture into the bottom of each muffin liner. Ensure the crust is compact and even for a sturdy base.

        In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until the mixture is smooth, creamy, and free of lumps.

          Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the mixture.

            Gently fold in the lemon zest, freshly squeezed lemon juice, vanilla extract, and salt. Mix until all ingredients are combined and the batter is creamy.

              Carefully pour the cheesecake mixture over the biscuit crust in each muffin liner, filling them about three-quarters full to allow room for rising.

                Bake in the preheated oven for 18-20 minutes or until the centers of the cheesecakes are slightly jiggly but not runny. They will set further as they cool.

                  Remove the muffin tin from the oven and let it cool at room temperature for about 15 minutes. Then, transfer the cheesecakes to the refrigerator and chill for at least 2 hours or until they are fully set.

                    Once chilled, gently lift the mini cheesecakes out of the muffin tin by grasping the paper liners. Top each cheesecake with fresh berries and a sprig of mint for an attractive presentation.

                      - Prep Time: 15 minutes | Total Time: 2 hours 35 minutes | Servings: 12