Mini Lemon Cheesecakes

Mini Lemon Cheesecakes is a dessert recipe ready in 1 h 15 min. It makes 12 servings, each 370 kcal with 5 g protein. Intermediate level, 10 ingredients.

Recipe by @anayet_vanille, adapted and measured by Cookpath.

  • 1 h 15 mintotal
  • Intermediatelevel
  • 370kcal a serving
  • 5 gprotein
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Mini Lemon Cheesecakes

What is Mini Lemon Cheesecakes

Small baked cheesecakes on a crushed biscuit base with a white chocolate cream cheese filling, topped with lemon curd and raspberries.

How to make Mini Lemon Cheesecakes

Tips from the cook

  • Press the crumbs down firmly in each cup, so the bases hold when you lift the cheesecakes out.
  • Use cream cheese at room temperature, so the filling beats smooth.
  • Mix only briefly after adding the eggs, so the cheesecakes do not puff and crack.
  • Take them out when just set, with a slight wobble in the middle.
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Meal prep and storage

Cool completely before adding the lemon curd. Keeps 4 days in the fridge.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Mini Lemon Cheesecakes substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Plain biscuits1 option
  • Gluten-free digestive-style biscuits 1:1 by weight

    May need a bit more butter.

Butter2 options
  • Vegan/dairy-free butter block 1:1 by weight

    Soft tub margarine fails in pastry and cheesecake base.

  • Olive oil use about 3/4 as much by volume

    Not for creaming or pastry; base goes oily.

White chocolate2 options
  • Homemade dairy-free white chocolate (cacao butter, sweetener, cashew or almond butter in place of milk powder) 1:1 by weight; page recipe

    Still tree nuts.

    Still contains tree nuts.

  • Vegan white chocolate (cacao butter, plant milk, sweetener) 1:1 by weight; check label

    Plant milks can be almond or soy.

Cream cheese2 options
  • Dairy-free cream cheese (tofu/oat/coconut based) 1:1 by weight

    Cashew versions carry nuts.

    Still contains soy.

  • Silken tofu blended with lemon and coconut oil 1:1

    Needs chilling.

    Still contains soy.

Eggs1 option
  • Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)

    Not in shakshuka, omelette, Caesar.

Lemon curd1 option
  • Vegan lemon curd: sugar, lemon juice, plant milk, cornstarch, lemon zest, vegan butter 1:1 by volume

    Uses almond or soy milk and vegan butter: pick the plant milk and butter that suit the allergy; thinner set than egg curd.

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