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Creamy Mini Lemon Cheesecakes

Delightful bite-sized cheesecakes with a zesty lemon flavor, perfect for family gatherings or any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed digestive biscuits
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
For the filling
  • 16 oz cream cheese, softened Ensure it is at room temperature.
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1 zest zest of one lemon For extra flavor.
Optional toppings
  • whipped cream
  • fresh berries
  • extra lemon zest

Method
 

Preparation of crust
  1. Preheat your oven to 325°F (165°C).
  2. In a medium bowl, combine the crushed digestive biscuits, melted butter, and sugar until the mixture resembles wet sand.
  3. Press this mixture evenly into the bottom of a muffin tin or mini cheesecake pan.
  4. Bake for 10 minutes, then allow to cool.
Make the filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Gradually add in the sugar, ensuring no lumps remain.
  3. Crack in the eggs one at a time, mixing until just combined.
  4. Stir in the lemon juice, zest, and vanilla extract until creamy.
Assemble the cheesecakes
  1. Pour the cheesecake filling evenly into the cooled crusts, filling each cup about 3/4 full to allow room for expansion.
Bake
  1. Place the muffin tin back in the oven and bake for about 18-20 minutes. The edges should look set while the center remains slightly jiggly.
Chill
  1. Remove from the oven and let cool at room temperature before covering with plastic wrap and refrigerating for at least 2 hours, or overnight for best results.
Serve
  1. Once chilled, pop the mini cheesecakes out of the pan, and serve with your choice of toppings.

Notes

For best results, use room temperature cream cheese and avoid overbeating the eggs to prevent cracks in the filling. They can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 2 months.