Mini Lemon Cheesecakes

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

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 24 minutes


  • 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


  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

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.

33 Responses to “Mini Lemon Cheesecakes”

  1. Bonnie M — May 8, 2014 at 9:29 pm

    The most important ingredient my mom bakes with is love! Somehow everything always tastes better when she makes it. #flavorstory


  2. Courtney — May 8, 2014 at 10:23 pm

    For many years now, my mom has put a little drizzle of butter and some sprinklings of McCormick Vegetable Supreme or Salad Supreme onto cooked vegetables (especially green beans) at dinner time, and we had no problem eating our veggies! It may be a simple trick, but it sure works! #flavorstory


  3. Stephanie — May 8, 2014 at 10:55 pm

    My mom has always made what are called Natillas. They are a traditional New Mexican dessert. Almost like a vanilla custard/pudding. As far back as I can remember, it was McCormick vanilla, about a teaspoon or more at the very end of cooking. Happy Mother’s Day to all those wonderful mommies! #flavorstory


  4. Caryn — May 9, 2014 at 5:08 am

    After relocating temporarily to the Netherlands, I was DEVASTATED at the thought of leaving all of my McCormick grilling spices back in America. You see, I grew up with the grill being on all summer…. my mom preparing the meats and then my father throwing them on. They just don’t have that same tradition here. I missed it so much that it got to the point where I used to “export” personal supplies of McCormick Grill Mates whenever I would visit America haha. Nothing beats the taste of home :) #flavorstory


  5. Suzy Kaminski — May 9, 2014 at 5:34 am

    It is very unfortunate, but not every little girl has a Mom to bake with, I wanted to change that in my life as a very young Wife & Mom. I had no recipes to carry down to my children, but decided to make new memories of our own,so McCormick was one of the places I went to for recipes in magazines and on packages of McCormick packaged spices and products. My daughter and I got started on our first Pumpkin Pie I ever tried to make. All the spices were just purchased and very aromatic. As I opened each one, we both sniffed them to see which one was our favorite. The pie turned out so perfect, the aroma filled the house with a Rockwell Thanksgiving if a painting could smell. To this day, I always use McCormick spices and Pure Vanilla and when I open them, I remember…


  6. Kate — May 9, 2014 at 6:59 am

    I was fortunate to have a mother with a flare for cooking. She transported is around the world with flavors from Persia, Italy, France and even her traditional British & American food. She took the time and care to make amazing, delicious meals. I always remember her rotating rack of McCormick spices billowing over & her humming while whipping up her latest creation! She loved her family and showed it with her flavors and zest for life! #flavorstory


  7. Bryn — May 9, 2014 at 7:03 am

    My favorite breakfast was cinnamon sugar toast made by my mom. So simple, but i still think hers is the best. I still use McCormick cinnamon every morning in my coffee and make the same toast for my girls. #flavorstory


  8. These are so full of colour! Yum!!


  9. carol clark — May 9, 2014 at 11:09 am

    #flavorstory My grandmaw always made pecan pie from scratch and coconut pie it was like never assuming it would be there you knew it was going to be there she was kind and loving and always had to have mccormick seasoning in her meals couldnt and wouldnt cook a pot roast with out it and one day i tried it without it i was like no wonder maw we laughed she was a special lady and will always have a spot in my heart


  10. Diane — May 9, 2014 at 12:31 pm

    My mom always made tapioca pudding and I loved it when she took it off the stove and added the Mc Cormick vanilla to it. I loved the smell of the vanilla and always tasted anything left on the spoon. Her homemade tapioca was wonderful!! #flavorstory


  11. Katie — May 9, 2014 at 12:51 pm

    I remember that when I was little, I used to “help” my mom bake cookies. Before she put in the McCormick® Pure Vanilla Extract, she’d always let me smell it, because I insisted that it was the GREATEST smell in the world (I distinctly remember spreading my arms wide and twirling as I said it). When I asked to taste it too, my mom told me that it’s best when it’s all mixed up with everything else…but I still wanted to try it. So one time, when her back was turned, I took a little taste. And found out what I should have known all along…mom’s always right! Even now when I bake, I always sniff the vanilla extract before I use it and smile, remembering all the great times baking with my mom. #flavorstory


  12. Rena — May 9, 2014 at 1:22 pm

    My #flavorstory has to be cinnamon. Its my favorite spice and one my mom used a lot of in her banana cake that I love so much! She once brought me a warm one when she picked me up from the airport after summer camp!


  13. Wow, these photos are amazing! Love the colors and the shiny lemon curd :)
    I’m also a fan of individual desserts. I don’t like to share my desserts ;)


  14. Lisa — May 9, 2014 at 3:33 pm

    Christmas fudge! My mother-in-law would make the most amazing flavors of fudge every Christmas. About twenty different kinds.


  15. Lisa — May 9, 2014 at 3:35 pm

    Need to add #flavorstory to the above post


  16. wendy — May 9, 2014 at 6:02 pm

    I stumbled upon your blog and cannot wait to make the vanilla cupcakes. I have a question though, will I need to spray the cupcake liners with pam to keep the cupcakes from sticking to the wrapper? I made some cupcakes earlier this week (different recipe) and they stuck quite a bit…and wondered if it was because I did not spray the cupcake liners. Thanks!


    • Jamie — June 19, 2014 at 10:50 pm

      Wendy, I always spray my liners lightly with cooking spray to prevent sticking. It’s become a habit.
      – Jamie

  17. Annette — May 9, 2014 at 6:47 pm

    # flavorstory MY absolute favorite cake when I was little was pineapple and coconut. I looked forward to not only the exquisite taste, but delicious smells wafting through the house. It is still a favorite of mine today. #flavorstory


  18. Jeanne — May 9, 2014 at 8:58 pm

    My Mom made peanut squares at Christmas time. These little cake squares with a vanilla frosting and finely ground peanuts embedded on top of the frosting – my absolute favorite. So – I am in my 60’s and back 50 years ago I still remember the McCormick vanilla. I think it was the only vanilla you could buy back then at the grocery store. That is my #flavorstory !!!


  19. These cheesecakes look so good! I love the colours!


  20. Rebecca — May 10, 2014 at 6:47 pm

    My mom made these mini cheesecakes all time growing up. Now they are my sis’s “signature” dish. #flavorstory


  21. Sarah — May 13, 2014 at 8:05 am

    #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


  22. Mary Trask — May 13, 2014 at 8:11 pm

    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.


  23. Natalie J Vandenberghe — May 14, 2014 at 12:17 am

    My Mom loved lemon–especially with raspberries! #flavorstory


  24. sabi — May 15, 2014 at 1:45 am

    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


    • Jamie — July 3, 2014 at 12:46 pm

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

  25. John B... — May 17, 2014 at 1:00 pm

    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! :)


  26. JoJo — May 18, 2014 at 3:48 am

    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?


    • Jamie — May 18, 2014 at 8:41 am

      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.

  27. Susan — August 16, 2014 at 5:11 am

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


    • Jamie — August 16, 2014 at 4:54 pm

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


  28. Amy @ Chew Out Loud — November 14, 2014 at 1:50 pm

    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. :)


    • Jamie — November 14, 2014 at 7:40 pm

      Thanks so much for stopping by!


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