Mini Lemon Cheesecakes

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These mini Lemon Cheesecakes topped with Lemon Curd are a delightful blend of sweet, tangy, creamy, and crispy. They’re fantastic for parties, desserts, or enjoying during afternoon tea. If you’re a fan of lemon’s zesty flavor, you absolutely have to give these lemon cheesecake bites a try!

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Indulge in the tangy sweetness of our Mini Lemon Cheesecakes, delightful individual treats bursting with citrus flavor. Picture creamy and velvety cheesecake filling infused with the zest of fresh lemons, nestled atop a buttery graham cracker crust. Each bite-sized cheesecake is a perfect balance of tanginess and sweetness, with the refreshing lemon flavor shining through. Topped with a dollop of whipped cream and a twist of lemon zest, these mini cheesecakes are not only delicious but also visually appealing. Whether enjoyed as a dessert at a party or as a sweet treat for yourself, our Mini Lemon Cheesecakes are sure to brighten any occasion.

Why You Will Love This Recipe:

  • You will adore this recipe because it delivers a burst of tangy lemon flavor, which we just can’t get enough of! These Lemon Curd Cheesecakes start with a simple base made of just two ingredients: biscuits. Then, they’re topped with a lemon cheesecake batter and finished off with a wonderfully tangy lemon curd topping.
  • What really sets this recipe apart is the lemon curd. It’s not overly sweet, so it gives the cheesecakes an extra punch of tanginess. This tanginess really enhances the flavor of these mini cheesecakes.
  • These Bite-Size Lemon Cheesecakes are perfect for enjoying during afternoon tea, serving at gatherings, parties, or holiday celebrations, or simply as a delightful everyday dessert. Plus, they can be made ahead of time and stored in the fridge for a few days, making them a convenient option for busy days!

INGREDIENTS

These Mini Lemon Cheesecake Bites are crafted from just a handful of simple ingredients:

  • For the crust, you’ll need a mixture of Digestive Biscuits (or any of your favorite biscuits/cookies or graham crackers) and melted Unsalted Butter.
  • The Cheesecake Batter calls for Cream Cheese, Sour Cream, Lemon (both juice and zest), Sugar (I prefer Caster Sugar/Fine White Granulated Sugar), and Eggs. It’s crucial to have all these ingredients at room temperature before mixing.
  • For the Lemon Curd, you have the option to use a store-bought one, but I prefer making my own for a tangier flavor. To whip up your own tangy lemon curd, gather Egg Yolks, Sugar, Lemon Juice/Zest, and Butter.

VARIATION

  • If you’re feeling adventurous, you can try swapping out the lemons for other citrus fruits like Meyer lemons, limes, oranges, or even grapefruits.
  • Additionally, you can play around with different types of biscuits/cookies for the base, such as graham crackers, to add a unique flavor twist. This recipe offers plenty of room for customization and experimentation!

FAQS

Can I use a different type of cookie or biscuit for the base?
Yes, absolutely! you can use any type of cookie or biscuit that can be crumbled into small crumbs. Graham crackers work well too. You can even try gingerbread cookies or Speculoos (Biscoff) cookies for a flavorful twist, like I did with my Biscoff Cheesecake.

Can I top the mini cheesecakes with something else?
While I highly recommend lemon curd for a tangy finish, if you prefer something sweeter, you can simply use whipped cream or toasted meringue as toppings.

Should I use a Mini Cheesecake Pan?
You can if you have one, but I find using a muffin pan simpler. You don’t need to use paper liners with a cheesecake pan, but make sure to lightly grease the edges of the pan.

How do I know when the Mini Cheesecakes are done?
It’s all about the wiggle test! After abour 20 mins of baking, gently shake the muffin pan. If the centers of the cheesecakes are firm and don’t wobble, they’re ready. If they still wobble, leave them in the oven for another 3 to 5 minutes.

TIPS FOR SUCCESS

  • Make sure all the ingredients for the cheesecake cream are at room temperature before mixing them. If the cream cheese, sour cream, or eggs are too cold, you might end up with lumps in the batter.
  • Be careful not to over-mix the cheesecake cream ingredients, as this could add too much air to the batter. Too much air can cause the mini lemon cheesecakes to expand too much in the oven and then sink or crack when they cool down.
  • To prevent the mini cheesecakes from sinking, bake them at a low temperature and on the lowest rack of your oven. After baking, turn off the oven and let the cheesecakes cool down inside before transferring them to room temperature and then the fridge. This gradual cooling helps prevent sudden temperature changes, which can cause sinking.
  • Wait until the cheesecakes are completely cooled and chilled in the fridge before removing the paper liners. If you try to remove them when the mini lemon cheesecakes are still slightly warm, they may stick to the liners.

STORING & FREEZING

  • Store these mini lemon cheesecakes in the fridge, where they’ll stay fresh for up to 3 days. If you’re preparing them ahead of time, it’s best to add the lemon curd topping just before serving to maintain the best texture.
  • While you can freeze these cheesecakes (though they’re best enjoyed fresh), it’s essential to leave off the lemon curd topping. Add the topping fresh when you’re ready to serve.

Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!

Biscoff Cheesecake

Chocolate Cheesecake

Lemon Cheesecake

Blueberry Cheesecake Crumb Cake

 

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