Mini Lemon Cheesecake

Mini lemon cheesecakes… I found this recipe on youtube by joy of baking. It looks delicious and simple enough to bake , so i gave it a try. Sure enough it was delicious! I especially loved the lemon curd. Everyone at home loved it , except my dad who doesn’t like cheese. My first attempt was made in a muffin pan and I didn’t even have muffin cups so i had to line it with aluminum foils. It didn’t matter because the most important thing is that it was yummy!

This is the finished look with the lemon curd on top.

2nd attempt. I bought some paper cups…

Even more lemon curd!

3rd attempt…. Trying to be a little creative. I placed some blueberry jam as decoration.

This is a great recipe and I am sure there will be the 4th and 5th and 6th attempts not too far in the future.


Lemon Curd  (Joy of baking)


80ml Lemon Juice

3 large eggs

3/4cup / 150g Sugar  ( I use 90g ) (tried again using only 60g)

4tbsp / 56g butter at room temperature

1tbsp / 4g Lemon zest 

Lemon Curd: 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. 

Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). 

This will take approximately 10 minutes. 

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.


nice and sour! 


Individual cheese cake (Joy of Baking)


1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits (I used 150g)

1 tablespoon (15 grams) granulated white sugar (omit)

4 – 5 tablespoons (55-65 grams) butter, melted (I used 80g)


2 – 8 ounce (454 grams) packages of full fat cream cheese, room temperature (I used 500g)

2/3 cup (130 grams) granulated white sugar ( I use 85g)

1/8 teaspoon salt

2 large eggs, room temperature

1 teaspoon pure vanilla extract (I used Lemon juice)

1/2 teaspoon grated lemon zest

1/2 cup (120 ml) sour cream, room temperature ( I used 150ml)

Preheat oven to 300 degrees F (150 degrees C)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 (I manage to get 15 – 17) (muffin cups. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer , beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 

Bake for about 18 – 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight)

Top with lemon curd or drizzle melted chocolate n place fresh strawberries. 

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