These mini lemon cheesecakes are creamy, zesty, and tangy. They're topped with lemon curd, dollops of whipped cream, and have a crunchy gingersnap crust. They're made in a muffin tin and are the perfect individual sized mini cheesecakes! Mini lemon cheesecakes are really easy to put together and bake - no fussy waterbaths required.
These are the perfect sweet, tangy, zesty, and creamy lemon treat for the lemon lover.
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🍋 Why you'll LOVE this recipe
- Lemon flavor: The cheesecakes are packed full of zesty and tangy lemon flavor. Both the cheesecake and the lemon curd are so lemon-ey!
- Easy: Mini cheesecakes are easy and no fuss to make. You don't need a waterbath - just a muffin tin. And they bake so quickly too.
- Individual sized: Cute and convenient sized cheesecakes makes them perfect for large parties and tea parties.
- Crunchy gingersnap crust: The crust is spiced, crunchy, and pairs so perfectly with the creamy lemon cheesecake.
These mini cheesecakes were inspired by my mini oreo cheesecakes that have a whole oreo at the bottom of every cheesecake!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
👩🍳 How to make mini lemon cheesecake
Gingersnap crust step by step
Prep: Preheat the oven to 320°F (160°C). Line a 12 hole muffin tin with muffin liners.
Step 1: Combine crust ingredients. Use a tablespoon to divide the crust mixture between the lined muffin tin cavities. I added one heaping tablespoon into each spot.
Step 2: Press the crust mixture well into each muffin tin. Pack it in tightly using the bottom of a small glass.
Bake the crusts in the preheated oven for 8 minutes. Remove from the oven and let cool while you work on the cheesecake filling. Don't turn the oven off.
Crust tip: Baking the crusts separately ensure that they stay crunchy underneath the cheesecake
Lemon cheesecake batter step by step
Step 1: Zest the lemon into a large bowl or stand mixer. Add sugar and rub the mixture together with your fingers or an electric mixer until fragrant and moistened.
Step 2: Add softened cream cheese and blend just until smooth and creamy. Scrape down the bowl frequently to prevent a lumpy batter.
Step 3: Add one egg and mix just until incorporated. Add the second and mix just until incorporated too. Scrape down the bowl and mix briefly again.
Step 4: Add lemon juice, vanilla extract, and salt into the cheesecake batter. Mix to incorporate.
Step 5: Divide the batter between the baked crusts. Bake the cheesecakes in the preheated oven for 16 minutes. The tops should be puffed and not shiny, the edges set, and the middles jiggly. Turn the oven off and prop the oven door open slightly. Leave the cheesecakes in the oven for 10 minutes. Then, remove the cheesecakes from the oven and let cool completely inside the muffin tins.
Step 6: Once at room temperature, remove the cheesecakes from the muffin tins. Refrigerate for at least 2-3 hours (or overnight) to allow the cheesecakes to set and for the flavors to develop. The cheesecakes can be made and baked the day before to give them enough time to chill and set.
Toppings step by step
Step 1: Top each cheesecake with a spoonful of lemon curd. Spread it out all the way to the edges.
Step 2: Pipe a dollop of homemade whipped cream onto each cheesecake. Instructions on how to make whipped cream with the full recipe and ingredients are in the recipe card at the bottom of this page.
✔️ Expert mini cheesecake tips
- Use room temperature ingredients. This helps ensure a smooth cheesecake batter which will create a smooth and creamy cheesecake.
- Don't overmix the batter once the eggs are added. This can add too much air which will cause the cheesecake to rise and collapse too much in the oven.
- Use muffin liners! This prevents the cheesecakes from sticking to the pan and ensures easy release. I used disposable parchment muffin liners.
- Don't overbake: These cheesecakes bake up really quickly and are ready once they're puffed up and still jiggly.
- Chill the cheesecakes: This will set the texture and develop the flavor. They need at least 2-3 hours in the fridge after they cool down.
🥄 Make ahead and storage
These mini lemon cheesecakes will keep well refrigerated in an airtight container for up to 4 days. It's best to pipe the whipped cream on before serving so that it doesn't melt in the fridge.
These cheesecakes are also great to freeze for up to 2 months in an airtight container. The lemon curd and whipped cream topping also freezes well.
❔ Why rub lemon zest and sugar together?
Rubbing lemon zest and sugar together helps release the beautiful lemon oils in the lemon zest. This gives the mini lemon cheesecakes so much natural lemon flavor!
Rubbing lemon zest and sugar together really amplifies the lemon flavor without requiring lemon extract to boost the lemon flavor.
🎂 You don't need a water bath for mini cheesecakes
Typically, I recommend baking cheesecakes using a waterbath. Waterbaths help ensure even baking, especially with larger cheesecakes which do not bake evenly on their own.
Mini cheesecakes are smaller and bake through a lot quicker than large, full sized cheesecakes. They're baked at a much lower oven temperature which also helps them bake through more evenly.
For a no bake, no fuss option - you can try my no bake lemon curd cheesecake.
📖 Recipe FAQs
Yes, you can use your favorite crunchy cookies for this recipe. Graham crackers, shortbread cookies, oreo crumbs all work great! I prefer gingersnap cookies for this recipe because I love the combination of fragrant gingersnaps and tangy lemon together. Ginger and lemon is such a delicious combination!
Cheesecake needs time to set and firm up in the fridge. As all of the fats become solid again, the flavors develop and deepen. This is super important in getting a cheesecake that has the perfect flavor and texture.
I love baking cheesecake crust separately - this helps the crust stay crunchy under the cheesecake for longer. It also develops the crust flavor and makes it taste more rich and delicious.
🍋 More related recipes
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📖 Recipe
Mini Lemon Cheesecakes
Equipment
- paper muffin liners
Ingredients
Crust
- 1 cup gingersnap cookies ground (170g, 6oz)
- ¼ cup butter melted
- 1 tablespoon granulated sugar
Cheesecake Filling
- ¾ cup granulated sugar
- 1 lemon zested
- 16 oz cream cheese softened
- 2 large eggs room temperature
- ¼ cup lemon juice freshly squeezed (from about 1 lemon)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
Toppings
- lemon curd homemade or storebought
- ½ cup heavy whipping cream cold
- 1 teaspoon granulated sugar
- ¼ teaspoon pure vanilla extract
Instructions
Crust
- Preheat the oven to 320°F (160°C). Line a 12 hole muffin tin with muffin liners. Crush the gingersnap cookies with a rolling pin or in a food processor.
- Combine crust ingredients - crushed gingersnap cookies, melted butter, and granulated sugar. Use a tablespoon to divide the crust mixture between the lined muffin tin cavities. I added one heaping tablespoon into each spot. Press the crust mixture well into each muffin tin. Pack it in tightly using the bottom of a small glass.1 cup gingersnap cookies, ¼ cup butter, 1 tablespoon granulated sugar
- Bake the crusts in the preheated oven for 8 minutes. Remove from the oven and let cool while you work on the cheesecake filling. Don't turn the oven off.
Cheesecake Filling
- Zest the lemon into a large bowl or stand mixer. Add sugar and rub the mixture together with your fingers or an electric mixer until fragrant and moistened.¾ cup granulated sugar, 1 lemon
- Add softened cream cheese and blend just until smooth and creamy. Scrape down the bowl frequently to prevent a lumpy batter.16 oz cream cheese
- Add one egg and mix just until incorporated. Add the second egg and mix just until incorporated too. Scrape down the bowl and mix briefly again.2 large eggs
- Add lemon juice, vanilla extract, and salt into the cheesecake batter. Mix to incorporate.¼ cup lemon juice, 1 teaspoon pure vanilla extract, ⅛ teaspoon sea salt
- Divide the batter between the baked crusts. Bake the cheesecakes in the preheated oven for 16 minutes. The tops should be puffed and not shiny, the edges set, and the middles jiggly. Turn the oven off and prop the oven door open slightly. Leave the cheesecakes in the oven for 10 minutes. Then, remove the cheesecakes from the oven and let cool completely inside the muffin tins.
- Once at room temperature, remove the cheesecakes from the muffin tins. Refrigerate for at least 2-3 hours (or overnight) to allow the cheesecakes to set and for the flavors to develop. The cheesecakes can be made and baked the day before to give them enough time to chill and set.
Toppings
- Place a large dollop of lemon curd onto each chilled cheesecake. Spread it to the edges and set the cheesecakes aside while you make the whipped cream.lemon curd
- Place a bowl for mixing the cream into the freezer for 5 minutes to cool down. This will help you whip the cream to stiff peaks.
- Pour the cream into the chilled bowl. Add sugar and vanilla to the cream. Using a whisk attachment, beat the cream until it reaches stiff peaks and holds its shape well. Don’t overmix it or it will be grainy.½ cup heavy whipping cream, 1 teaspoon granulated sugar, ¼ teaspoon pure vanilla extract
- Transfer the whipped cream into a piping bag with an open star piping tip. Alternatively, you can use a disposable bag with the tip cut off.
- Pipe a large dollop of whipped cream onto each mini lemon cheesecake. Serve and enjoy!
Video
Notes
-
- Use room temperature ingredients for a perfectly creamy cheesecake
- Don't overmix the batter once the eggs are added. Mix just until each egg is incorporated.
- Use muffin liners to prevent the cheesecakes from sticking to the pan and ensure easy release - I used disposable parchment muffin liners.
- Don't overbake the cheesecakes. They're ready once they're puffed up and still jiggly.
- Chill the cheesecakes to set the texture and develop the flavor.
Evi
I am obsessed with your lemon curd, i made this one a while back and brought it to my work. They still talk about it! (I couldn’t find the same cookies in my store but it was still really good)