Mini Lemon Cheesecakes

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



These mini lemon baked cheesecakes are deliciously indulgent without being overly sweet. They’re a few bites of pure cheesecake heaven.

It’s safe to say that I love cheesecake. I think that is pretty evident with the amount of cheesecake recipes I share. But as much as I love those cheesecake recipes they often make really big cheesecakes, which is way too much for us to eat so I often end up slicing up pieces to a give to my family to help out!

These mini cheesecakes are a little less intimidating to make than regular cheesecakes. They don’t need to be cooled in the oven and are less likely to crack. Plus, mini bakes are cuter and because they’re smaller that means you can eat more than one and they’re even easier to share.


To make these cheesecakes, start by lining a 12-hole muffin tin with paper cases. The cheesecakes start off with a buttery digestive biscuit base, which is made by combining biscuit crumbs with melted butter to bind it.

The lemon cheesecake is made by beating cream cheese with lemon sugar. The lemon sugar is made by rubbing the sugar and lemon zest together with your fingertips. Sounds weird, but it helps release the natural oil from the lemon, which flavours the sugar beautifully. After beating the cream cheese and sugar until fluffy add a tablespoon of lemon juice and a couple of eggs and drop of vanilla extract. That’s the cheesecake topping ready to go!

Scoop a few tablespoons of the cheesecake mixture onto the pre-baked biscuit bases and then pop the tray in the oven and bake for 22-24 minutes or until the cheesecakes are almost set in the centre.


(Makes 12)


Biscuit Base:

150g or 10 digestive biscuits, crushed – this is 1 and 3/4 cups of graham cracker crumbs

70g unsalted butter, melted and cooled slightly

Lemon Cheesecake:

450g (1lb) cream cheese, softened

130g (2/3 cup) caster or granulated sugar

Zest from 1 large lemon

1 tablespoon lemon juice

2 large free-range eggs, at room temperature

2 teaspoons vanilla extract

Blueberry Sauce:

150g (1 and 1/2 cups) fresh or frozen blueberries

1 tablespoon lemon juice

2 tablespoons icing (confectioners’) sugar


1.  Preheat oven to 170°C / 150°C Fan / 325°F/ Gas Mark 3. Line a 12-hole muffin tin with paper cases. Set aside.

2. 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.

3. 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.

4. To make the blueberry sauce: Place the blueberries, lemon juice and icing sugar in a small saucepan. Heat gently and cook for a few minutes until the blueberries break down and the sauce has thickened. You can leave the sauce with chunks of blueberry in it or you can strain it through a sieve like I did. Chill the sauce until cool – I usually make mine ahead of time and chill it overnight.

5. To serve, remove the cheesecakes from the paper cases. Top with whipped cream, fresh berries and a drizzle of homemade blueberry sauce.

Cheesecake filling from here

DSC09270 (2)

Topped with a drizzle of my homemade blueberry sauce (recipe above), these cheesecakes combine my favourite flavour combo lemon and berries. They’re fresh and the perfect cheesecake for spring and summer. I know you’re going to love these as much as we did! 🙂

A Virtual Bridal Shower for Meriem of!

Thank you to Nora of A Clean Bake for organising the bridal shower and getting us all together to celebrate Meriem. 5 bloggers and myself are sharing recipes including flavour combos that are made for each other. Check out the menu below and enjoy all the delicious recipes from my friends!

A Virtual Bridal Shower Menu:

Paleo Brookies from A Clean Bake

Yellow Cake Cupcakes with Chocolate Buttercream for Two from An Edible Mosaic

Mocha Cupcakes  from Baking a Moment

Peanut Butter and Chocolate Cupcakes from Blahnik Baker

Cheese and Charcuterie Board from Hall Nesting

Mini Lemon Cheesecakes from What Jessica Baked Next

Enjoy! Congratulations Meriem!


Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 

Raspberry Vanilla Cheesecake Cupcakes

I think you all know by now how much I just love cheesecake, right? Cute little vanilla cheesecake cupcakes topped with a pretty swirl of whipped cream, raspberries and chocolate curls. Light, fluffy, creamy a beautiful, delicate dessert. I dare you not to eat the whole batch! Because they’re so small you can eat more than one without feeling guilty, or at least that’s what I tell myself! 😉

raspberry vanilla cheesecake cupcakes

When I found this amazing recipe on one of my favourite food blogs I couldn’t wait to give it a go! They were absolutely delicious little bites of creamy cheesecake bliss. These cheesecake cupcakes are a few bites of total deliciousness and complete and utter dessert heaven for any cheesecake lover like me.

You won’t believe how easy this recipe was, plus how quick they are to make! Pretty, delicious and simple recipes are always the way to my heart!

These cute cheesecakes didn’t hang around for long and my taste testers requested trying one just a few hours into chilling. And even before all the swirling of cream and toppings they got the big thumbs up, which is always  the sweet sign of success!

(Makes 12)


Biscuit Base –

9 digestive biscuits (135g of crumbs), crushed – you can alternatively use graham cracker or regular milk cookies

60g (4 tablespoons) unsalted butter, melted and cooled slightly

Vanilla Cheesecake –

500g (16 ounces) full-fat cream cheese, softened to room temperature

130g (2/3 cup) caster sugar

2 large free-range eggs

2 teaspoons vanilla extract


1. Preheat your oven to 170°C/ 150 Fan/ 325°F/ Gas Mark 3.

2. Mix together the biscuit crumbs with the melted butter until well combined. Press the biscuit crumbs into the muffin cases. Bake for 5 minutes just to toast slightly. Once cooked, take out of the oven and leave to cool in tin. Line a 12-hole muffin/cupcake tin with 12 paper liners.

3. Whilst the biscuit bases are cooling make the filling. In a stand mixer fitted with a paddle attachment or alternatively a large mixing bowl with an electric mixer beat the cream cheese for to soften. Then gradually add the sugar and once it’s all added continue to mix for another minute. Add the eggs and vanilla and mix through – at this point make sure you scrap down the sides of your mixer to ensure the batter and ingredients are all well incorporated.

4. Spoon about 3 tablespoons of the cheesecake mixture into each prepared mini cheesecake base, making sure you fill 2/3 of the way up.

5. Bake for 22-24 minutes or until the centres are just set. Once set take out of the oven and leave to cool in the tin completely. Refrigerate for at least 4 hours or overnight.

When ready to serve swirl with whipped cream and top with each cheesecake cupcake with a raspberry and some chocolate curls.