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Mini Lemon Cheesecakes with fresh Strawberries

25 minutes
15 minutes
40 minutes
24 mini cheesecakes
Course Dessert


  • 2 (250 g) blocks of cream cheese
  • 1/4 cup sugar
  • 1/2 cup sour cream
  • 2 Tbsp all purpose flour
  • 2 Tbsp of finely grated lemon zest
  • 1/4 cup lemon juice
  • 3 large eggs
  • Nilla Wafers
  • Fresh Strawberries, washed and diced

For Lemon Curd

  • 8 large egg yolks
  • Finely grated zest of two lemons
  • 1/2 cup plus 2 Tbsp of freshly squeezed lemon juice
  • 1 cup sugar
  • 1/8 tsp salt
  • 1 1/4 sticks (10 Tbsp) unsalted butter, cold, cut into pieces


For the Lemon Zest (from Martha Stewart's Baking Handbook)

  • Combine yolks, lemon zest, lemon juice, and sugar in a heavy bottom saucepan; whisk to combine. Cook over medium high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.
  • Remove saucepan from the heat. Add salt and butter, one piece at a time, stirring until smooth. Cover with plastic wrap, pressing it directly to the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

For the mini Cheesecakes:

  • Preheat oven to 350 degrees.
  • Line 24 muffin tins with liners and fill with Nilla Wafers.
  • Combine cream cheese and sugar and mix well with hand mixer. Combine until smooth.
  • Add in sour cream, flour, zest and juice and mix well.
  • Add in each egg, beating just until each egg is combined.
  • Pour cheesecake mixture evenly into each prepared muffin tin.
  • Bake in preheated oven for 15-18 minutes or until tops of cheesecakes lightly browned and firm.
  • Cool.
  • After they are cool, cover tops of each mini cheesecake with 1-2 tablespoons of lemon curd (depending on how lemony you want them!)
  • Add diced strawberries on top and a little lemon zest if desired.