Mini Baked Lemon Cheesecake

You might have tried various flavours of cheesecakes. But, I bet you wouldn’t have tried this Lemon Cheesecake. Give it a shot.

Course Dessert
Keyword Cheesecake
Prep Time 15 minutes
Cook Time 25 minutes


For the crust:

  • 1 cup Biscuit / Graham Crackers
  • 3 tbsp Sugar
  • 1/4 tsp Salt
  • 3 tbsp Butter

For the filling:

  • 150 g Cream Cheese (room temperature)
  • 1/4 cup Sour cream (for instant homemade, mix 1/2 tsp lime juice to heavy cream)
  • 1/3 cup Sugar
  • 1/4 tsp Ossoro's Vanilla Bourbon Essence
  • 1/4 tsp Ossoro's Indian Lemon Essence
  • 2 Eggs
  • 1 tbsp All purpose Flour /Maida
  • 1 tbsp Lime Juice
  • 1 tsp Zest Lime

For topping:

  • 1 cup Whipped Cream
  • 2 drops Ossoro's Indian Lemon Essence


  1. Preheat the oven to 180 C. Prepare a muffin tray with liners.

To make Crust:

  1. Break the biscuits, sugar and salt in a mixer grinder.

  2. Make it crumbly and then mix in melted butter.

  3. Spoon 1 tbsp crumbs in prepared muffin tray.

  4. Press and make it compact using a spoon.

  5. Bake it for 5 minutes and reserve.

To make filling:

  1. Using an electric beater, beat the Cream Cheese and sour cream till smooth.

  2. Add in Sugar and beat it.

  3. Add in Eggs and mix till combined.

  4. Add the Flour, juice and zest. Mix till combined.

  5. Fill in the muffin tray just 3/4th of each.

  6. Bake for 20-25 min until the edges are slightly golden brown.

  7. Once baked, let it cool inside the oven keeping a cloth to the door, so that its not completely closed.

  8. After the cheesecakes reached room temperature, keep in fridge for 2 hours and chill it completely.

  9. Mix the whipped cream with Essence and top these mini cheesecakes.

  10. Enjoy!