Easy mini cheesecakes

    45 min

    This is a delicious recipe that is perfect for an on-the-go snack.

    499 people made this

    Serves: 6 

    • 5 tablespoons digestive biscuit crumbs
    • 1 tablespoon caster sugar
    • 1 tablespoon butter, melted
    • 1 (200g) tub cream cheese, softened
    • 4 tablespoons caster sugar
    • 1 1/2 teaspoons lemon juice
    • 1/2 teaspoon grated lemon zest
    • 1/4 teaspoon vanilla extract
    • 1 egg

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 170 C / Gas mark 3. Grease a 6 cup muffin tin.
    2. In a medium bowl, mix together the biscuit crumbs, sugar and butter with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
    3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
    4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake in the preheated oven for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews in English (446)


    These were not good  -  19 Jul 2011


    Absolutely delicious! I'm not usually a fan of cheesecake but my daughter was desperate for some and I refuse to buy what I can make... well this has to be the best thing I've made in ages! I'm not keen on lemon-flavouring so I used rosewater instead (not that you could taste it). I also left the cakes in the oven for about double the time as I used deep muffin cases - wow! Caramelised topping! Thank you Meagen for this recipe.  -  13 May 2013


    I made a single batch of these to test the recipe, before making 2 dozen to take to an event. The first ones came out perfectly - at 25 minutes I wasn't sure they were done, but took them out anyway, figuring if they didn't set up I could bake the next ones longer. They tasted great after cooling and chilling, so I made the bigger batch the next day exactly the same - only difference was I used foil cupcake liners instead of paper - and they were full of cracks after 25 min! The next pan I checked at 15 min, and some of them were already starting to crack so I took them out. So beware, if you try the foil liners, they cook MUCH faster - but they do look a little nicer (the ones that didn't crack!) since the liner doesn't get all soggy looking. Oh, and I left out the lemon zest because I didn't have fresh lemons on hand, and didn't want too strong a lemon flavor. Yummy, thanks for a great recipe!  -  29 May 2008  (Review from Allrecipes US | Canada)