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How to make mini cheesecakes... step-by-step video

How to make the perfect mini cheesecake: cook's tips

  • Swap lemon zest for mint sprigs, fruit coulis, compote or a drizzle of chocolate for a twist.

How to store mini cheesecakes: Will keep covered in the fridge for 2-3 days.

Can it be made in advance? Make ahead and keep chilled for up to 2 days.

Mini cheesecakes


  • 150g digestive biscuits
  • 75g unsalted butter
  • 300g full-fat soft cheese
  • 75g golden caster sugar
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • seasonal berries, to serve


  • STEP 1

    Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Split between six dessert glasses or ramekins, press down firmly with the back of a spoon, then chill in the fridge while you make the topping.

  • STEP 2

    Whisk the soft cheese in a large bowl using an electric whisk until smooth. Add the sugar, vanilla and most of the lemon zest, then whisk again.

  • STEP 3

    Spoon the cheesecake mixture over the biscuit bases, then smooth out with a teaspoon. Chill for at least 3 hrs until set. Sprinkle over the remaining lemon zest and berries to serve.


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