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Mini Lemon Cheesecakes topped with homemade lemon curd and fresh raspberries creates the perfect dessert for any Mother’s Day celebration.

I come from a cheesecake obsessed family. Whether it’s mini cheesecakes in jars for a spring birthday party or a pumpkin cheesecake on Thanksgiving, a cheesecake of some variety graces our table for almost every occasion. It’s one of those desserts that immediately takes me back to being a kid and baking with my Nana.

Perched up on a kitchen stool, I’d help her every step of the way. From sifting cups of flour and cutting shapes into pie dough to rolling up the perfect pumpkin roll, I was always her right hand girl. Many times, we’d bake the day away and then deliver our sweet treats to neighbors, church friends, and family. I loved every minute of it. In that kitchen is where my love for baking began.

When McCormick asked me to bake and share a recipe that reminded me of my mom or grandma, I knew exactly what I wanted to share with you – yep, you guessed it – cheesecake. And since Mother’s Day is just around the corner, I thought Easy Mini Lemon Cheesecakes would be the perfect way to celebrate the day.

lemon cheesecake recipeI’m always been a fan of individual desserts. They’re super cute and come with built in portion control, which is definitely a good thing for this cheesecake loving girl! With a short list of ingredients and about 30 minutes, you’ll have perfectly baked cheesecakes that are full of spring flavors and fit for any Mother’s Day brunch.

Nana always used McCormick vanilla extract, it was a staple ingredient in all of her baked goods. And there’s no question why – McCormick’s Pure Vanilla Extract has been one of America’s essential baking ingredients for over a century. Starting with a staff of three in 1889, McCormick has grown to become the country’s largest producers of extracts. Every time I pick up a bottle of McCormick vanilla extract, I’m reminded of our time in Nana’s kitchen.

Mini Lemon Cheesecakes

Ingredients:

  • 2 8-ounce packages cream cheese, softened
  • 2/3 cup granulated sugar
  • zest of one large lemon
  • 2 large eggs, room temperature
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 tablespoon freshly squeezed lemon juice
  • 12 vanilla wafers
  • 1 cup homemade lemon curd
  • fresh raspberries

Directions:

  1. Preheat oven to 325°F. Line 12 muffin cups with paper baking liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes.
  3. In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until sugar becomes moist and fragrant. Add lemon sugar to cream cheese and mix until light and fluffy. Add eggs, vanilla and lemon juice; beat well.
  4. Place a wafer in the bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.
  5. Bake 22 to 24 minutes or until centers are almost set.
  6. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.).
  7. Refrigerate 4 hours or overnight.
  8. Just before serving, garnish cheesecakes with lemon curd and fresh raspberries.
Recipe adapted from McCormick Easy Mini Cheesecakes All images and text ©

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Disclosure: This is a sponsored post written by My Baking Addiction on behalf of McCormick® Pure Vanilla Extract . The views and opinions expressed on My Baking Addiction are purely my own.

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37 Comments

  1. Barbara Lauer says:

    How do you make the Lemon Curd?

  2. Anindita Mou says:

    These look amazingly delicious! Love it

    1. Jamie says:

      Thanks so much for stopping by!

  3. Amy @ Chew Out Loud says:

    These are super adorable! Lemons and raspberries…perfecto. And we are lemon curd fiends around here. I have some in the fridge as I type. Love the look of these lemony treats. :)

    1. Jamie says:

      Amy-
      Thanks so much for stopping by!

      -Jamie

  4. Susan says:

    What sort of wafers do you put in the bottom, do you need to cut them to fit?

    1. Jamie says:

      Any vanilla wafer, like you would use for banana pudding would work. You shouldn’t have to cut them. Thanks for stopping by.

      -Jamie

  5. JoJo says:

    We had problems with this recipe as soon as we started to beat the marscapone it separated
    I have made many baked cheesecakes and this has not happened before…anyone else have this problem?

    1. Jamie says:

      Jojo-
      This recipe calls for cream cheese, not mascarpone, so unfortunately, I am unable to problem solve with you since I have never attempted this substitution. Thanks for stopping by.
      -Jamie

  6. John B... says:

    I just made these a couple of days ago… I had a bunch of limes, so went with lime curd, blueberries and a touch of whipped cream instead… I made the vanilla wafers ’cause they are quick and easy… I also baked them in my large muffin pan which allowed them to spread out a bit more and sit a little lower… Quick, easy and well worth the effort! :)

  7. sabi says:

    hi. i want to try this recipe. can u pls tell me how much grams is 8 ounce cream cheesr or how much table spoon it wl be. thanks n looking forward to hear from you

    1. Jamie says:

      Sabi-
      According to Google, 8 ounces of cream cheese equals 250 grams.
      -Jamie

  8. Natalie J Vandenberghe says:

    My Mom loved lemon–especially with raspberries! #flavorstory

  9. Mary Trask says:

    My Mom developed my love of cinnamon very young. She always put a little extra in all her recipes . Esp. Doughnuts, pies, cookies etc. but my fondest memory was she always used her extra pie crust to butter and add sugar and cinnamon. A special treat I continue today.
    #flavorstory

  10. Sarah says:

    #flavorstory I grew up eating homemade dinners and I’m very blessed to have had the beautiful mother I did. I always remember one of my favorite things Mom made for tea time, a pound cake with a hint of saffron and orange. I can still smell it in the air when I think of her. Thank you Mom, my love for baking began with you and that pound cake. You’ll be forever in my heart. XOXO