Mini Lemon Cheesecakes
Member recipe

Mini Lemon Cheesecakes

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(10 ratings)

Member recipe by


Serves 1 - 12 Cakes

This is a great recipe- a combination of smooth creamy sweet cheese, zingy lemon and crunchy biscuit base. However it is so versatile, you can add any flavourings and change it to suit your tastes (however I think the lemon tastes best!). I made up this recipe whilst searching out a good snack. This recipe makes 12 mini cheesecakes.

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  • You need:
  • For the Cheese cake:
  • - 2 tubs of 200g Cream Cheese (I use Philedelphia)
  • - 50g of icing sugar (a good shaking)
  • - 2 lemons (juice and rind)
  • - Splash of double cream (if your cheesecake seems runny, add more of this and stir so more air is incorporated into it, however if it is thick, this is good, the thicker the better!)
  • For the biscuit base:
  • - Chunk of butter (50-75g)
  • - Half a pack of digestive biscuits (150g ish, you can use any biscuits, however)


    1. Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
    2. Heat up your butter until it is melted (either on the hob or in the microwave).
    3. Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
    4. Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
    5. Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!

Comments, questions and tips

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22nd Apr, 2019
Really quick and easy recipe. I used ginger nuts for the base which worked really well. I made a few days ahead and froze them. Froze individually then popped in a freezer bag. Defrosted really quickly and held up in the heat. I was worried they’d melt to nothing but they held their shape. Going to make a batch to keep on hand in the freezer for a handy pudding
28th Jun, 2018
These were great, I absolutely loved them and they were a hit with my friends. However, I realised after I made them that they probably didn’t need as much lemon juice as the recipe recommends. Also, although this is probably just common sense, it’s better to put a little more butter in than a little less, or the bottom will crumble quite a bit.
vintagemunchkin's picture
2nd Apr, 2018
This was my first attempt at cheesecake and it turned out perfectly. The tartness of the lemon cuts through the creaminess of the cheesecake. The texture was lovely and it was quick and simple. Winner for Easter Sunday!
11th Dec, 2016
First attempt at a cheesecake for a dinner party we hosted. What a success - everyone went back for seconds. Definitely will be trying this again.
16th Jun, 2016
I loved them! They're just as creamy and lemony as they can get! They make an awesome dessert, and a good little sweet snack; I'm eating one right now!
19th Oct, 2014
Great recipe made after a roast lamb dinner and they were so light and refreshing after the lamb. I'll be making these again and again and so so easy :) thanks
3rd Jan, 2013
Yum, I have also made this with lime and replaced digestive with ginger biscuit, give a great crunch and a little kick. Quick and easy recipe and being individual make a great simple dessert for a dinner party
22nd Apr, 2015
Hi, I would like to know if I can use lemon cud instead of the 2 lemons ?
16th Jun, 2016
Also good: put 7 gram crackers in a Ziploc bag, crunch up the crackers, and mix it with the butter for the crust.
16th Jun, 2016
I tried this recipe and it was... AMAZING! But for my taste they were too lemony. So, I tried the recipe again with one lemon, and it was a perfect amount lemon, and the right amount sweet.