You will love these cute little Lemon Mini Cheesecakes! They have a lemony creamy cheesecake filling, with a luscious homemade raspberry swirl.
Perfect for any occasion, whether you savor one or can’t resist having five. These are a fantastic make-ahead treat.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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If you’ve been around this site for any length of time, then you’ll know that cheesecake and I are in committed relationship. I don’t think I’ve ever met one I didn’t like, and I’ve certainly never made one that I didn’t love.
Aren’t you lucky that I share them all with you? I mean the recipes. Not the cheesecake. I’m not THAT generous. Speaking of which, Mini Pumpkin Cheesecakes With Gingersnap Crust are pretty epic too!
They don’t take terribly long to make, so you could do some different types – a batch with different fresh fruit or berries (blueberry, strawberry, blackberry), or maybe a chocolate ganache or chocolate sauce swirl, some chocolate chips or some lemon curd.
Make a few different types in the same batch and you’ll have a whole pile of different mini desserts on a platter for guests!
The fact that they’re tiny, means if you have more willpower than us, you have portion control with these easy mini cheesecakes.
Whatever. They have eggs and fruit in them, they’re practically BREAKFAST, right? That’s my story. That’s what I’m rolling with.
You CAN use a mini muffin pan, but I would recommend using cupcake liners, or you won’t be able to get them out. If you want them pretty like mine, I use this Mini Cheesecake Pan
Why you’ll love this mini cheesecake recipe:
- Uncomplicated. Baking individual cheesecakes takes less time than making a traditional cheesecake in a springform pan water bath.
- Easy to change up and make your own. Use your favorite toppings!
- Flavor. Delicate lemon with the sweet raspberry swirl is irresistible.
- Portion control. Well, that’s if you stick to 1. Best of luck with that.
- Great for Sharing: With 18 mini cheesecakes from the recipe, it’s a great recipe for sharing with family and friends.
Frequently Asked Questions
Do I need a special pan for mini cheesecakes?
While a mini cheesecake pan is convenient, you can also use a muffin tin or silicone molds to make mini cheesecakes.
Can I freeze mini cheesecakes?
Yes! Wrap them individually and store in an airtight container for up to 3 months.
How do I remove mini cheesecakes from the pan without damaging them?
Run a knife around the edge of each cheesecake to loosen it before removing from the pan. For silicone molds, simply push up from the bottom.
What to serve with cheesecake
Extra fresh raspberries, whipped cream and a couple of mint leaves look super cute. A dusting of powdered sugar looks great too.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
Change up the swirl and use blueberry, strawberry or blackberry puree.
If you don’t have a mini cheesecake pan, no worries. Use a mini muffin tin with paper liners.
What to do with leftovers
Store in an airtight container in the refrigerator for 3-4 days
Freezing instructions
Cool and chill the cheesecakes, then wrap individually in plastic wrap and put in a freezer bag. Thaw in the refrigerator until ready to eat.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Raspberries. Fresh or frozen, it makes zero difference for the puree.
- Sugar. Plain white sugar (we use this in the puree AND the cheesecake).
- Vanilla Wafer Cookies. You’ll need 48 mini ones, or 24 regular sized wafer cookies. You can also use graham crackers or premade graham cracker crumbs if you prefer.
- Butter. I use salted butter.
- Cream Cheese. Use full fat, low fat cream cheese will work, but won’t taste as good. You’ll need room temperature cream cheese for best results, so leave it out on the counter to soften before using.
- Cornstarch. This is used for thickening the pudding.
- Lemon Zest. This gives it that yummy lemon flavor!
- Eggs. Large ones! This is what makes the cheesecake set.
- Salt. I use kosher salt. Salt intensifies food’s other flavors. it’s not just for savory dishes!
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Small pot for cooking raspberries and sugar.
- Blender or food processor for pureeing raspberries (optional) and for crushing cookies and mixing with melted butter. If you don’t have one, just add the cookies to a zipper bag and smash them with a rolling pin.
- Stand mixer.
- Measuring spoons and cups.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 325°F
Make the raspberry sauce
Place the raspberries and sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes.
Puree in a blender or food processor, and cool (pureeing is optional).
Make the crust
In a food processor, crush the vanilla wafers or graham crackers until they are fine crumbs. Add the melted butter and pulse a few times until combined.
Grease or spray a mini cheesecake pan. Add about a tablespoon of the mixture into the each of the wells, and press down to compress. Bake for 10-12 minutes, remove from the oven and cool.
Make the batter
In an electric mixer fitted with the paddle attachment or an electric hand mixer, add cream cheese, sugar, cornstarch and lemon zest, mix together on low speed then increase slowly and beat until smooth.
Add the eggs, one at a time, beating in between additions (scrape down the sides of the bowl if you need to). Stir in the salt.
Assemble
Divide the mixture equally between the wells of the pan. (I have 2 pans – and this will make approximate 18 cheesecakes.
Using a measuring spoon, add about a half teaspoon of berry sauce to each cheesecake, and swirl into the batter using a toothpick, or a fork.
Bake, cool then chill
Bake cheesecakes for 20 minutes, or until set around the edges.
Cool, then refrigerate for 4 hours before unmolding from the pans.
Devour.
More delicious recipes:
- No Bake Blueberry Cheesecake. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
- Coconut Pineapple Cheesecake (Minis). Coconut Pineapple Cheesecake minis – have pecans in the crust, sweet flavor in the creamy pineapple cheesecake layer, and the coconut on top completing the deliciousness… oh MY.
- Caramel Pecan Cheesecake (No Bake!). Impress your holiday crowd or your weekend guests with this spectacular no-bake caramel pecan cheesecake! It’s made with a buttery crumbly crust and a creamy smooth cheesecake filling topped with a gooey crunchy topping made from pecans and caramel sauce!
- Apple Crisp Cheesecake. Apple crisp cheesecake is a mouthwatering, showstopper of a Fall dessert that is so easy to make! With a buttery graham cracker crust, a creamy brown sugar, and cinnamon cheesecake filling, topped with an apple crisp topping, this no-bake cheesecake definitely deserves a spot on your holiday dessert menu!
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Update: This recipe was originally published in May of 2017. It was updated and republished in November of 2023.
Lemon Mini Cheesecakes with Berry Swirl
Recommended Equipment
- Stand Mixer (or hand mixer)
Ingredients
For the Berry Swirl
- 4 ounces fresh or frozen raspberries
- 2 tablespoons white sugar
For the crust
- 48 mini vanilla wafer cookies (or 24 regular size)
- 3 tablespoons melted butter
For the cheesecake batter
- 1 lb softened cream cheese
- 3/4 cup white sugar
- 1 tablespoon cornstarch
- 2 teaspoon lemon zest
- 3 large eggs
- pinch of salt
Directions
Get prepped
- Preheat the oven to 325°F
Make the raspberry sauce
- Place 4 ounces fresh or frozen raspberries and 2 tablespoons white sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes.
- Puree in a blender or food processor, and cool (pureeing is optional).
Make the crust
- In a food processor, crush 48 mini vanilla wafer cookies until they are fine crumbs. Add the3 tablespoons melted butter and pulse a few times until combined.
- Grease or spray a mini cheesecake pan. Add about a tablespoon of the mixture into the each of the wells, and press down to compress.
- Bake for 10-12 minutes, remove from the oven and cool.
Make the batter
- In a stand mixer, add 1 lb softened cream cheese, 3/4 cup white sugar, 1 tablespoon cornstarch and 2 teaspoon lemon zest and beat until smooth.
- Add 3 large eggs, one at a time, beating in between additions (scrape down sides if you need to).
- Stir in the pinch of salt.
Assemble
- Divide the mixture equally between the wells of the pan. (I have 2 pans – and this will make approximate 18 cheesecakes.
- Using a measuring spoon, add about a half teaspoon of berry sauce to each cheesecake, and swirl into the batter using a toothpick, or a fork.
Bake, cool then chill
- Bake for 20 minutes, or until set around the edges.
- Cool, then refrigerate for 4 hours before unmolding from the pans.
Devour.
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Notes
Freezing instructions
Cool and chill the cheesecakes, then wrap individually in plastic wrap and put in a freezer bag. Thaw in the refrigerator until ready to eat.Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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