Mini Lemon Cheesecake by Irene Chan-Whitlam

3/4 cup graham cracker / digestive biscuits crumbs (7 graham crackers)
1 tablespoon brown sugar, packed
3 tablespoons unsalted butter, melted

12 ounces cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
1 tablespoon lemon zest
3 eggs
1 teaspoon vanilla essence
3 tablespoons lemon juice


In a bowl, add in the graham cracker / digestives biscuits crumbs, brown sugar and butter. Mix well. Divide the crumbs and press into bottom of the 12 soufflé baking cups. Refrigerate the crust.

Preheat the oven at 180°C

Beat the cream cheese until smooth. Scrap the side of the bowl with a spatula as needed. Add in the sugar and beat again until smooth. Next, add the sour cream and lemon zest and beat until smooth.

Add 1 egg at a time and beat until combined. Lastly, add the vanilla essence and lemon juice. Scrap down the side and beat until smooth.

Remove the baking cups from the refrigerator. Place them in a muffin pan. Scoop the filling mixture into the baking cups.

Bake them for 20-22 minutes or until the centers are firm. Remove the cupcakes from the muffin pan to cool completely on a cooling rack.

Chill the cupcakes in the refrigerator for at least 2 hours or overnight. Garnish with the fruit toppings before serving.