Skip to Content

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

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 ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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.

Previous
Mother's Day Brunch Recipes
blueberry scone recipe
Next
Blueberry Scones

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Barbara Lauer

Sunday 19th of July 2020

How do you make the Lemon Curd?

Jamie

Monday 27th of July 2020

Hello! You can find the lemon curd recipe here: https://www.mybakingaddiction.com/fundamentals-simple-microwave-lemon-curd/ Happy baking! Jamie

Anindita Mou

Wednesday 16th of May 2018

These look amazingly delicious! Love it

Jamie

Wednesday 16th of May 2018

Thanks so much for stopping by!

Amy @ Chew Out Loud

Friday 14th of November 2014

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

Friday 14th of November 2014

Amy- Thanks so much for stopping by!

-Jamie

Susan

Saturday 16th of August 2014

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

Jamie

Saturday 16th of August 2014

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

-Jamie

JoJo

Sunday 18th of May 2014

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

Sunday 18th of May 2014

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.