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Lemon and Cream Mini Cheesecakes are easy-baked treats with a buttery biscuit base and smooth filling. Perfect for entertaining or simple desserts at home.
These Lemon and Cream Mini Cheesecakes are creamy, lightly tangy, and perfectly portioned for any occasion. A simple baked dessert with a buttery biscuit base and smooth filling.
Why you will love and enjoy these Lemon and Cream Mini Cheesecakes
- Easy to make with simple ingredients you probably already have
- Perfect little portions that feel just right after any meal
- Smooth, creamy texture with a fresh hint of lemon
These Cream Mini Cheesecakes come out smooth and lightly tangy with a buttery base. A simple recipe worth keeping on hand.
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Lemon and Cream Mini Cheesecakes
- Prep Time: 15 minutes
- Refrigerator Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 10–12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
Lemon and Cream Mini Cheesecakes keep things simple but still feel like a proper dessert. The lemon gives just enough lift without overpowering.
Ingredients
- 1 cup (approx) – 250 g cream cheese, softened (Philadelphia works well)
- 1/3 cup castor sugar
- 1 large egg, room temperature
- 2 tbsp lemon juice
- 5 tbsp cream (at least 35% fat)
- 1 1/2 to 2 cups – 200 g Tennis biscuits, crushed
- 1/2 cup (approx) – 100 g butter, melted
- Optional for topping
- Whipped cream
- Fresh fruit
- Icing sugar for dusting
Instructions
- Preheat your oven to 320⁰F (160⁰C).
- If your oven isn’t fan forced, go up slightly to 338⁰F (170⁰C).
- Line a muffin tin with paper cases.
- Crush 200 g Tennis biscuits until fine.
- Mix with 100 g melted butter until it looks like damp sand.
- Spoon the mixture into each paper case and press it down firmly using the back of a spoon or a small glass. Set aside.
- In a bowl, beat 250 g softened cream cheese and 1/3 cup caster sugar with an electric mixer until smooth and creamy. Scrape the sides once or twice, no lumps allowed.
- Add 1 egg and beat just until combined. Don’t overmix, as it can lead to cracks later.
- Add 2 tbsp lemon juice and 5 tbsp cream and mix again gently until smooth. The batter should look silky, not airy.
- Spoon the filling evenly over the biscuit bases, filling each about three-quarters full.
- Bake at 320⁰F (160⁰C) for 20 minutes.
- The centres should still have a slight wobble when you jiggle the tray.
- Turn off the oven and let them sit inside with the door slightly open for about 10 minutes. This helps prevent cracking, although a few cracks won’t ruin anything.
- Remove and cool completely, then refrigerate for at least 2 hours until firm.
- Once chilled, remove from the paper cases.
- Top with whipped cream, fruit, and a light dusting of icing sugar if you like.
Notes
Created, prepared, tried, and tested by Gail
Additional Information
- Can this be frozen? Yes, freeze without toppings in an airtight container for up to 2 months. Thaw overnight in the fridge.
- Storage: Store in the fridge in a sealed container for up to 4 days.
Substitutes
- Tennis biscuits: Use graham crackers or digestive biscuits
- Cream cheese: Full-fat works best; a low-fat cream cheese can affect texture
- Cream: Use whipping cream; avoid anything below 35% fat
- Lemon juice: Lime juice works for a slightly different flavour
Mini Cheesecakes are an easy way to serve a classic dessert in smaller portions. They’re smooth, lightly tangy, and simple to prepare.
Lemon and Cream Mini Cheesecakes offer a balanced dessert that’s creamy without feeling heavy. The biscuit base adds texture while the lemon keeps the flavour fresh, making them an easy choice for both everyday treats and serving guests.
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