Creamy, bright, citrusy, and just enough sweet, these best blender mini lemon cheesecakes are the perfect, any time of year dessert. If you’re afraid of making cheesecake from scratch have no fear, with just a few simple ingredients, the Vibe Blender System, and our tips below, this recipe is hard to mess up!
Crushing biscuits: The Vibe Blender makes biscuit crumbs in seconds. Before you begin, make sure the blender jug is completely dry. The blades do the job best when not overloaded, so work in two batches. If biscuit crumb clumps under the blades, use a blunt butter knife to poke it out.
Cream cheese: If you are going to have cheesecake, you want it to be decadently creamy. Choose full fat cream cheese (no reduced fat versions cut it) or even better, make your own by dripping homemade yogurt overnight. Learn how here.
Room temperature: If using store bought cream cheese, leave it out on the bench until it’s properly soft. This will make blending it easier and quicker.
Do not over blend: Add the cheesecake ingredients into the jug in the order listed and blend on a low speed. Cheesecake mixture is delicate and must not become too aerated otherwise it may sink or crack in the oven. It’s also very important not to over mix. Just blend until smooth and creamy and well incorporated.
Cool in the oven: The most important thing you can do to prevent the mini cheesecakes from cracking is to leave them in the oven to cool slightly once baked. We recommend at least 30 mins to an hour with the door slightly ajar. Then let them cool to room temperature before removing them from the moulds.
Garnish: Top with swirls of whipped cream and sprinkle with lemon zest. For extra tang consider whipping homemade cultured cream. For a sweet contrast top with fresh berries.
Make ahead: Cheesecakes taste best chilled so a day (or 2) in the fridge only makes them better.
180 grams digestive biscuits, graham crackers, or similar sweet biscuit.
70 grams butter, melted.
1/3 cup cream or sour cream
500 grams dripped yogurt cheese or full fat cream cheese at room temperature
100 grams (1/2 cup) caster sugar
3 tablespoons fresh lemon juice
Zest of one lemon
1 teaspoon vanilla extract
1. Preheat oven to 160 C/320 F
2. Set a silicon muffin mould onto a baking tray. If you don’t have a silicon muffin mould. Insert 12 paper liners into a muffin tray.
3. Break up half the biscuits into the Vibe Blender jug. Secure the lid on, then ‘pulse’ several times. Tip the crumb into a large mixing bowl then repeat with the remaining biscuits.
4. Pour melted butter over the crumb and mix well. It should resemble wet sand.
5. Spoon the crumb mixture equally into the silicon muffin moulds.
6. Press the mixture into the bottom of each mould, making sure to create a firm even base. Use your fingers or the back of a spoon.
7. Bake for 5 minutes.
8. Wipe inside the Vibe Blender Jug with a clean towel to remove any remaining biscuit crumb.
9. Add all the cheesecake ingredients into the jug in the order listed.
10. Choose ‘smoothie’ mode, then toggle the speed to a low setting (2 bars). Blend for 20 seconds then stop and open the lid. Scrape down the sides, then blend for a further 10 seconds or until the ingredients are incorporated and the mixture is smooth.
11. Spoon the cheesecake filling into the moulds.
12. Tap the tray on the bench a few times to remove pockets of air.
13. Bake for 20 minutes. You want the mini cheesecakes to be slightly soft in the centre.
14. Turn off the oven and leave the door slightly ajar for 30-60 minutes. If your oven door won’t stay open, leave it closed.
15. When completely cool, remove the mini cheesecakes from the moulds.
16. Top with whipped cream and lemon zest. Learn how to whip cream in the Vibe Blender here.
17. Store mini lemon cheesecakes in an airtight container in the fridge for 5 days.