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Mini Lemon Cheesecakes

We bloomin’ love a cheescake, especially when it’s flavoured with zingy lemon but make them mini and that’s the cherry on the cake! (Or should we say the lemon on the cheesecake 😉)


  • Grease a cupcake/muffin tin with coconut oil. Melt the butter, crush the digestive biscuits and mix together. Press the biscuit mixture into the prepared tin and use a spoon to flatten the base. Place in the fridge to chill.

  • Whip the double cream until soft peaks form, add the cream cheese, sugar, lemon zest and lemon juice. Whisk together until thick.

  • Spoon the mixture on top of the cheesecake bases, pushing down with the back of a spoon, smooth the top and place in the fridge for 1 hour.

  • Using a knife, spread lemon curd on top, add lemon slices to garnish and return to the fridge for 2 hours. Once set, carefully remove the cheesecakes from the tray and keep on a plate in the fridge until ready to serve.

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