Mini Lemon Cheesecakes

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Mini Lemon Cheesecakes

These Bite-Size Lemon Cheesecakes are perfect for enjoying 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!

Prep Time: 25 minutes
Cook Time: 20 minutes
Resting Time:3 hours
Total Time: 3 hours 45 minutes
Servings: 15 cheesecakes

Ingredients

Biscuit Crust

  • 75 grams (5tbsp.) Unsalted Butter – melted
  • 150 grams (1 1/2 cup crumbs) Digestive Biscuits

Lemon Cheesecake Batter

  • 500 grams (16 oz) Cream Cheese – at room temperature
  • 150 ml (1/2 cup + 2 tbsp) Sour Cream – at room temperature
  • 2 Lemons, juice & zest – 75ml / 5 tbsp of juice
  • 80 grams (1/3 cup) Caster Sugar – or fine white granulated sugar
  • 2 Eggs – at room temperature

Lemon Curd Topping

  • 2 Egg Yolks
  • 80 grams (1/2 cup) Caster Sugar – or fine white granulated sugar
  • 1 1/2 Lemons, juice & zest – 65ml / 4 tbsp + 1 tbsp of juice
  • 40 grams (2 2/3 tbsp) Unsalted Butter – at room temperature, cut into small cubes

Instructions

Biscuit Crust

  1. Melt the butter in the microwave and set it aside to cool. Use a mixer or food processor to blend the biscuits/cookies into very small crumbs. Mix the melted butter with the crumbs until combined.
  2. Place paper liners in your muffin pan. Scoop a small amount of the biscuit crumbs into each liner and press down firmly until flat and tightly packed. Place in the fridge to set.
  3. For the lemon cheesecake batter, preheat your oven to 140°C/285°F and position the oven rack on its lowest level.
  4. In the bowl of your mixer (or a large mixing bowl if using a hand mixer), combine the cream cheese, sour cream, lemon juice, and zest until smooth.
  5. Mix in the sugar, then add the eggs one at a time on the lowest speed, stopping as soon as combined to avoid adding too much air into the batter.
  6. Pour the lemon cheesecake batter over the chilled biscuit crusts, being careful not to overfill them. Gently tap the muffin pan on a hard surface to remove any air bubbles.
  7. Bake for 20 to 25 minutes, then turn off the oven and let the cheesecakes cool inside for 30 minutes. Remove from the oven and let them cool completely at room temperature before placing them in the fridge to fully set.

Lemon Curd Topping

  1. In a small pot, whisk together the lemon juice, lemon zest, egg yolks, and sugar. Turn the heat to low and whisk until the sugar dissolves and the liquid slightly thickens.
  2. Add the cubed butter gradually, whisking until fully melted before adding more. Continue whisking on low heat for 5 to 15 minutes until the curd thickens and is fully cooked.
  3. Taste the curd and adjust the sweetness if necessary.
  4. Pour the mixture through a fine mesh sieve to remove any cooked egg bits and ensure a smooth curd.
  5. Let the curd cool for a few minutes, then pour about 1 tablespoon over each chilled cheesecake (remove the liners first), spreading it with the back of a spoon if needed. Return the cheesecakes to the fridge to set for at least 1 hour.
  6. Optionally, garnish with a sprinkle of lemon zest just before serving.

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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.