Mini Baked Lemon Cheesecakes

These little delights are super easy to make and a great bite sized treat for dinner guests. It will satisfy your sweet cravings without weighing you down. Perfect for parties!

Mini Baked Lemon Cheesecakes


  • 12 superwine biscuits, finely crushed
  • 50g unsalted butter, melted
  • Zest of 1 lemon
  • 1 Tbsp lemon juice
  • 250g regular cream cheese, at room temperature
  • 1/2 cup caster sugar
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs
  • White chocolate, to serve
  • Fresh blueberries, to serve


Heat oven to 140°C. Line a  large muffin tin with your choice of muffin cases.

Combine biscuit crumbs in a bowl with melted butter and zest of one lemon. Divide crumbs among cases and press down well with the back of a teaspoon.

In a clean bowl, beat cream cheese and sugar with an electric mixer until light and fluffy. Beat in sour cream, lemon juice and vanilla. Lastly, beat in eggs just enough to combine.

Spoon mixture over biscuit bases. Bake for 15-20 minutes or until just set. Remove to cool then place in fridge until required.

Serve cold with grated white chocolate and fresh blueberries.

Makes 12.

Recipe adapted from Cafe Secrets TV Show.



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