Lemon and White Chocolate Mini Cheesecakes

Deliciously creamy white chocolate and zesty lemon mini cheesecakes, with a hidden lemon curd centre and whipped cream topping.

These cheesecakes have a yummy crunchy biscuit base, topped with a smooth and creamy lemon and white chocolate cheesecake, with a lemon curd surprise centre and a yummy whipped cream topping. They're deliciously light and have the perfect taste of sweet white chocolate and zingy lemon. They make great bite sized desserts for sunny spring or summer weekends.

This recipe makes nine mini cheesecakes or one larger cheesecake. They need to be stored in the fridge and are best eaten within four days or they can be frozen for longer. You could also swap the lemon in this recipe for orange or lime to make different flavoured cheesecakes.

Makes nine mini cheesecakes

Biscuit base ingredients;                    

250g biscuits - I used ginger biscuits

75g vegan butter

Cheesecake ingredients;

150g vegan cream cheese

100g vegan double cream

55g icing sugar

1 tsp cornflour

130g white chocolate

Zest and juice of one lemon

You will also need;

9 tsp vegan lemon curd + 1 tbs - find my recipe below

100g vegan double cream

9 thin slices of lemon to decorate

15g finely chopped white chocolate to decorate 

You will also need; a large mixing bowl, spoon, small microwavable bowl, mini loose base cake tin, electric hand whisk, food processor or sandwich bag and rolling pin, knife, piping bag - optional, piping nozzle - optional

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How to make your cheesecakes;

1. Crush the biscuits into small crumbs using a food processor or by putting them into a sandwich bag and crushing with a rolling pin

2. Melt the vegan butter and mix into the crushed biscuits

3. Evenly spoon the biscuit mixture into the loose base mini cake tin and firmly press down evenly with the end of a rolling pin or small spoon

4. Put the cake tin in the fridge or freezer to start setting while you make the filling

5. Place the white chocolate in a small microwavable bowl and heat in small blasts, stirring in between, until nearly melted

6. Leave the chocolate to sit in the bowl and let the residue heat melt the rest of the chocolate. Set aside to cool while you make the rest of the filling

7. In a large mixing bowl, add the cream cheese, icing sugar and cornflour and whip until fluffy using the hand mixer

8. Add the cream and mix again until you can feel the cream begin to whip and the mixture start to thicken

9. Check that your chocolate is cooled.  The bowl should not feel warm and the chocolate should be as cool as possible but still runny

10. Add the melted chocolate, lemon juice and lemon zest to the filling mixture and continue whipping until all the chocolate is incorporated and the mixture is thick and fluffy

11. Get your baking tin out of the fridge and add a tsp of lemon curd to the middle of each biscuit base

12. Pipe or spoon the cheesecake filling mixture on top and gently smooth out using the back of a spoon

13. Put the tin back in the fridge or freezer to set the cheesecake mixture

14. Add 100g vegan double cream and 1 tbs of lemon curd to a bowl and whip together until the cream is thick, fluffy and pipeable

15. Add the whipped lemon cream to a piping bag and add a little swirl to the top of each cheesecake or just use a small spoon to add a blob of cream

16. Decorate the cheesecakes with a sprinkle of finely chopped white chocolate and a slice of lemon

17. Pop the tin back in fridge until needed

18. Just before serving, carefully remove each cheesecake from the tin by pressing up on the loose base and popping the cheesecake out

19. Now they are ready to eat!

Tips & Tricks!

• This is my easy lemon curd recipe; The Easiest Vegan Lemon Curd Recipe

• I used Nush vegan cream cheese, Elmlea plant double cream and Moo Free white chocolate

• You can easily swap out the lemon in this recipe for orange or lime to make different flavour cheesecakes

• This is my mini loose based tin; https://amzn.to/40wqb63

• An electric hand whisk is really needed to whip up the cheesecake filling and whipped cream. You may be able to whip it by hand with a large spoon or whisk but my arms are not strong enough for that! - https://amzn.to/3IgAt4O