Easy lemon cheesecake

Make these individual cheesecakes with an easy biscuit base and a few simple ingredients.

  • 15 mins preparation
  • 5 mins cooking
  • Makes 12 Item
  • Print


Easy lemon cheesecake
  • 185 gram butternut biscuits
  • 180 gram cream cheese, chopped, at room temperature
  • 1/3 cup lemon curd
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon caster sugar
  • 1 lemon, sliced, to serve


Easy lemon cheesecake
  • 1
    Arrange 4 biscuits on a microwave-safe plate. Microwave on medium-high (70%) power 15-20 seconds, until softened.
  • 2
    Use your fingers to gently press each biscuit into a recess of a 12-hole shallow patty pan. Repeat with remaining biscuits. Allow to cool.
  • 3
    In a small bowl, using an electric mixer. beat cream cheese and lemon curd together until smooth. Stir zest and vanilla through. Spoon 1 tablespoonful of mixture into each biscuit base. Chill until required.
  • 4
    Heat a small frying pan on medium. Sprinkle caster sugar over lemon slices. Cook, turning, 2-3 minutes, until caramelised. Allow to cool before topping each cheesecake with a caramelised lemon slice. Keep chilled.


The biscuit bases will harden on cooling.

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