Dessert

Mini Cheesecakes with Lemon Zest and Strawberry Confiture Recipe

ByHugo Harnd December 15, 2025December 15, 2025

Introduction

These Mini Cheesecakes are a delightful treat, perfect for any occasion. With a buttery graham cracker crust and a creamy, tangy filling, they’re easy to make and even easier to enjoy. Top them with fresh fruit and strawberry confiture for a beautiful finish.

The image shows several mini cheesecakes arranged closely on a white plate with a decorative edge. Each cheesecake has three layers: a crumbly light brown base, a thick creamy off-white middle cheesecake layer with vertical ridges from the baking cup, and a glossy dark red or purple fruit topping filling the center. On top of the fruit layer, fresh berries are placed; some cheesecakes have sliced bright red strawberries, others have dark blue blueberries, and a few have deep red raspberries. The cheesecakes are close together and the focus is sharpest on the closest cheesecake with strawberries, while the background ones softly blur. The white marbled surface under the plate is faintly visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 oz biscuits or graham crackers
4 tablespoons butter, melted
10.5 oz cream cheese, room temperature
1/2 cup sour cream
1/2 cup sugar
2 eggs
1 tablespoon lemon juice
Lemon zest from one lemon
1 teaspoon vanilla extract
3-4 tablespoons strawberry confiture or strawberry chia jam
Fresh fruits for decoration

Instructions

Step 1: Preheat the oven to 360°F (180°C).
Step 2: Crush the biscuits finely using a food processor or place them in a Ziploc bag and crush with a rolling pin. Mix the crumbs with melted butter until combined.
Step 3: Divide the crumb mixture evenly among 12 muffin cups and press firmly into the bottom to form the crust. Bake for 5-8 minutes, then remove from the oven and set aside.
Step 4: Lower the oven temperature to 325°F (165°C).
Step 5: In a large bowl, beat cream cheese and sugar until creamy. Add vanilla extract, lemon juice, lemon zest, and sour cream, then beat until smooth.
Step 6: Add eggs one at a time, beating just until combined after each addition.
Step 7: Divide the filling evenly between the prepared crusts in the muffin cups.
Step 8: Bake for 15 minutes. Remove from oven and allow to cool to room temperature, then refrigerate for at least 4 hours to set.
Step 9: Before serving, spread a spoonful of strawberry confiture or strawberry chia jam on top of each cheesecake and garnish with fresh fruits.

Tips & Variations

Use gluten-free biscuits if you need a gluten-free crust option.
For a healthier topping, substitute strawberry confiture with strawberry chia jam.
Try different fresh fruits like blueberries, kiwi, or raspberries for varied flavors and colors.
Make sure the cream cheese is at room temperature to avoid lumps in the filling.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, consume within this time. Reheat is not recommended, but allow to sit at room temperature for 10 minutes before serving if too cold.

How to Serve

A small round cheesecake on a white plate with two clear layers and fresh fruit on top: the bottom layer is a light brown crumb crust with a crumbly texture, the thick middle layer is creamy pale yellow cheesecake with a smooth surface, and on top is a thin layer of dark red berry jam holding fresh fruit pieces including two bright red strawberry halves, two deep purple blueberries, and two red raspberries placed closely together. The plate sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare and refrigerate them up to 3 days in advance. This makes them a convenient dessert for parties or special occasions.

Can I freeze mini cheesecakes?

Yes, you can freeze them. Wrap each cheesecake individually in plastic wrap and place in a freezer-safe container. They can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.