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Mini lemon & raspberry cheesecakes with a biscuit base, lemon and raspberry cheesecake filling and even more delicious!

When I say that these cheesecakes are basically just summer in a individual mini form I am not lying… These little cheesecake nuggets are sweet, fun, easy to make and incredibly moreish and I am utterly in love! 

Biscuit Base

A biscuit base for a cheesecake like this is so simple to make, and I’ve used it many many times before as you will all know. 

My go-to biscuit for a cheesecake base is a digestive because I just love them, but so many other biscuits also work. A delicious flavour you can add to a cheesecake like this is ginger with gingernuts, or you could go completely mad and use Oreos or even custard creams. 

Generally when I use digestives I use a 2:1 ratio of biscuits to butter but sometimes you do need less butter depending on what biscuit. Shortbread, filled biscu8its like oreos, chocolate covered biscuits etc need about 2/3 of the amount otherwise the biscuit mix will be too wet.

Lemon & Raspberry

So obviously the theme of the recipe is lemon and raspberry and its one of the lightest and fruitiest ways to enjoy a cheesecake and I am obsessed. The sharpness of the lemon and raspberry also brings a sweetness and it’s just a glorious combination. 

I tend to use lemon extract in bakes because its easy, there’s no fruit going to waste, and a bottle of extract lasts for ages… but lemon zest and juice works really well as well. You can do either, and results are the same! However, if you want it extra lemony, use all three! 

For the raspberries I tend to use fresh raspberries because frozen raspberries will often produce liquid once they have thawed, and this can prevent the cheesecakes from setting. You can thaw frozen raspberries, remove the excess liquid and then use them – but I would still say fresh is best. 

I also, as always, use freeze dried raspberries because they are tasty, and beautiful to decorate with. 

Cheesecake Filling

The cheesecake itself is similar to all no-bake cheesecakes I write about as it has to be – only full fat ingredients, and fairly simple ingredients at that. A full fat cream cheese, sugar and double cream create a really basic cheesecake, and then you can mix up the flavours; the lemon and raspberry! 

I tend to use any full-fat soft cream cheese, but some can have more excess liquid floating in the packet which you need to remove. You can also use a full-fat mascarpone if you fancied something sweeter and less tart, and this work incredibly well, also. 

I live in the UK so I use double cream, but you basically need the fattest liquid cream that there is in your area. I tend to add the liquid cream into the mix and whip it until its thick, but you can definitely whip the cream separately to stiff peaks and fold through the mixture if you prefer. 

Baking Tin

As this is a mini cheesecake recipe, I use the same tin as always – this 12 hole mini cake tin. I find this tin is one of the easiest things to use as it has strange edges, and is the perfect size for the amount of ingredients. Some 12-hole cake tins can vary in size so be careful, but as they are no-bake it doesn’t really cause a problem for these cheesecakes. 

I don’t tend to line the tin because it would be too annoyingly to cut out so many small circles, but you 100% can if you wish! I find the non-stick part of the tin makes it super easy to get the cheesecakes in and out and off the base. Also, top tip, you can freeze the mini cheesecakes for 30-60 minutes before removing just to make it a smidge easier. 


For desserts like these mini lemon & raspberry cheesecakes its so easy to decorate them however you fancy. I know mine look a bit fancy, but honestly the decoration is so simple and I love it! A little swirl of freshly whipped cream, some fresh raspberries, freeze dried raspberries and lemon zest just look stunning! 

I always tend to use cream that I have whipped to soft peaks myself as the UHT squirty cream deflates after minutes as it’s not designed for this sort of thing, but if you are serving them immediately then it is totally fine!

Tips & Tricks

These delicious mini lemon & raspberry cheesecakes are really quick to make, but yes you have to wait for them to set. Luckily as they are individual they set far quicker than the larger counterpart cheesecakes such as my regular lemon and raspberry cheesecake

If you want to make any other mini cheesecakes you can use this post as inspiration, or my mini chocolate orange cheesecakes or my mini easter cheesecakes

For this recipe I use:

Mini Lemon & Raspberry Cheesecakes!

Mini lemon & raspberry cheesecakes with a biscuit base, lemon and raspberry cheesecake filling and even more delicious!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Lemon, Raspberry
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12 Cheesecakes
Author: Jane's Patisserie


Biscuit Base

  • 200 g digestives
  • 100 g unsalted butter (melted)

Cheesecake Filling

  • 300 g full-fat soft cream cheese/mascarpone (room temp)
  • 50 g icing sugar
  • 150 ml double cream
  • 1 tsp lemon extract or (zest & juice of half a lemon)
  • 200 g raspberries



For the Biscuit Bases

  • Blitz the biscuits in a food processor and mix the biscuits with the melted butter. 
  • If you want to line the mini cake tin, do this now. Portion the biscuit mixture between the 12 mini cake moulds and then press down firmly with a spoon. 

For the Cheesecake Filling

  • In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and lemon extract until smooth.
  • Whip the double cream separately in another bowl to stiff peaks and fold through the mixture, or pour the double cream into the cheesecake mixture and whip it all together until thick.
  • Fold through the raspberries!
  • Pour/spoon the mixture between the 12 cheesecakes and smooth over.
  • Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.

For the Decoration

  • Carefully remove the cheesecakes from the tin.
  • Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes. 
  • Sprinkle over some grated lemon zest, raspberries and freeze dried raspberries.


Find my other recipes on my Recipes Page!

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J x

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  1. V S Chalmers on November 27, 2023 at 10:41 pm

    5 stars
    Made half the portion today using my six cup sylicon cupcake mold. I used manderins and lime essence instead. They pop out beautifully. I put them in the freezer as part of my Christmas cooking. Tonight my husband decided he wanted to try one. He has now eaten 3 of them. Looks like I’ll be making him some more and hiding them. I’m going to do a dairy free version for myself. 🍹🎄🤶🎄

  2. Deborah Shepherd on May 5, 2023 at 6:56 am

    Silicone muffin pans work perfectly. Popped in the freezer to firm up a little.( so I could handle them without getting them squashed)

  3. Alesia on April 29, 2023 at 9:07 pm

    Hi, would it work if I use blueberries instead of raspberries to make blueberry and lemon cheesecakes? (I don’t have any raspberries at the moment). Thank you x

  4. Reya on April 19, 2023 at 11:40 am


    How would i change these to lotus biscoff cheesecakes? I am not sure how much biscoff spread to add and how much biscuits and butter i need for the base.

    Also the same for Oreo cheesecakes – what would be the recipe.

    Thank you.

  5. Elaine Woods on March 27, 2023 at 10:00 am

    Heads Up! Top Tip re the mini cake tins.:
    I bought pkt of the small waxed jam pot discs from Hobbycraft (but readily available on home preserving stalls ie Lakeland).
    They sit perfectly In Bases of the 12xhole mini tins.

  6. Diane thompson. on March 21, 2023 at 11:39 am

    Any tips on getting the cheesecakes of the discs mine wouldn’t come of

    • Jane's Patisserie on March 23, 2023 at 2:12 pm

      Hiya! I use a sharp knife to slide them off – next time you can try greasing or lining them! Hope this helps! x

  7. kym on January 17, 2023 at 8:51 am

    can you half the cheese cake recipes
    thank you

    • Jane's Patisserie on January 18, 2023 at 10:09 am

      Hiya! For mini ones, this should be fine. Hope this helps! x

  8. Melissa on December 22, 2022 at 1:18 am

    5 stars
    Hi Jane! Can you make them the night before and leave on the whipped cream topping or will it come down over the night?

    • Jane's Patisserie on December 23, 2022 at 11:48 am

      Hiya! No, it should be fine! Hope this helps! x

  9. Lorraine on October 27, 2022 at 7:13 am

    Hi Jane do these freeze well? Also are any of your choc cheesecake recipes work well as mini ones? Many thanks

    • Jane's Patisserie on October 27, 2022 at 3:19 pm

      Hiya! Yes absolutely, and of course! Take a look at my mini Terrys chocolate orange cheesecakes. Hope this helps x

  10. Jane Hutchinson on September 16, 2022 at 10:54 am

    5 stars
    Hi Jane, Love your cheesecake recipes, i’m working my way through them! I would love to try a coffee one, do you have a recipe?

    • Jane's Patisserie on September 22, 2022 at 1:46 pm

      Hiya! Sadly not – however it is on my to do list! Hope this helps! x

  11. Ann fowler on August 19, 2022 at 10:42 am

    Hi can you use frozen raspberries many thanks

    • Jane's Patisserie on August 22, 2022 at 4:05 pm

      Hiya! Take a look at the blog post – I discuss this exact issue! Hope this helps! x

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