Mini Lemon Cheesecakes

Mini lemon cheesecakes are the perfect treat paired with whipped cream, berries and homemade blueberry sauce! 

Mini Lemon Cheesecakes

Biscuit Base:
  1. 150g or 10 digestive biscuits, crushed – this is 1 and 3/4 cups of graham cracker crumbs
  2. 70g unsalted butter, melted and cooled slightly

Lemon Cheesecake:
  1. 450g (1lb) cream cheese, softened
  2. 130g (2/3 cup) caster or granulated sugar
  3. Zest from 1 large lemon
  4. 1 tablespoon lemon juice
  5. 2 large free-range eggs, at room temperature
  6. 2 teaspoons vanilla extract

Blueberry Sauce:
  1. 150g (1 and 1/2 cups) fresh or frozen blueberries
  2. 1 tablespoon lemon juice
  3. 2 tablespoons icing (confectioners’) sugar

  • Preheat oven to 170°C / 150°C Fan / 325°F/ Gas Mark 3. Line a 12-hole muffin tin with paper cases. Set aside.
  • To make the biscuit base: Combine the biscuit crumbs and melted butter until combined. Evenly distribute the biscuit crumbs between the paper cases – approx. 1 tablespoon or so in each. Press down slightly into an even layer. Bake for 5 minutes until toasted slightly then remove from the oven and leave to cool slightly.
  • To make the cheesecake: Beat the softened cream cheese for about a minute until smooth. In a small bowl combine the sugar and lemon zest. Using your fingertips rub the lemon zest into the sugar until it’s fragrant. Add the lemon sugar to the cream cheese and beat again for another minute or two until the mixture is fluffy. Add the lemon juice, eggs and vanilla and beat until smooth and all the ingredients are thoroughly combined. Scrape down the sides and bottom of the bowl. Spoon the cheesecake on top of the pre-baked biscuit bases. Bake for 22-24 minutes or until the cheesecakes completely set in the centre. Once the cheesecakes are baked place the tray on top of a wire rack and leave to cool completely to room temperature. Once cool chill in the fridge for at least 4 hours or preferably overnight.