• Kids Kitchen

Mini Lemon Cheesecakes

These are delicious mini servings of baked cheesecake. If you want to try a different flavour just replace the lemon juice and zest with vanilla paste or extract. This recipe makes 8 mini cheesecakes. The quantities can be easily doubled.


6 digestive biscuits (roughly 90g)

30g butter, melted

200g full-fat cream cheese

50g double cream

40g caster sugar

1 egg

Juice ½ lemon

Zest 1 lemon


  1. Preheat oven to 180 degrees Celsius/Gas mark 6.

  2. Line a cupcake or muffin tin with 8 cases.

  3. Crush the biscuits in a zip-lock bag with a rolling pin.

  4. Stir the melted butter into the biscuits until it is absorbed.

  5. Press the biscuit crumb into the base of the cases using the end of a rolling pin or bottom of a small glass. Bake in the oven for 4 minutes.

  6. Whisk the cream cheese with the sugar then add the whipping cream and whisk for 4-5 minutes until thick.

  7. Add the lemon juice and lemon zest and whisk for half a minute. Add in the egg and whisk for a further half a minute. Do not over-whisk. The mixture should be thick and creamy.

  8. Pour 2-3 tablespoon of the mixture in on top of the biscuit base until it is completely used up.

  9. Bake for 18 – 20 minutes until the middle of each cheesecake only slightly wobbles.

  10. Cool for 30 minutes at room temperature then refrigerate for at least 2 hours or overnight. Do not attempt to remove the cases until refrigeration is complete.

  11. Decorate with berries and icing sugar.

186 views0 comments

Recent Posts

See All