Lemon Cheesecake Cupcakes

These lemon cheesecake cupcakes are the perfect bite-sized treats combining a buttery Biscoff cookie crust with a creamy lemon cheesecake filling. I love how the tangy lemon flavor balances beautifully with the sweet, spiced notes of the cookie base. Each cupcake feels like a refreshing, mini indulgence.

Why You’ll Love This Recipe

I adore this recipe because it’s light yet decadent at the same time. The individual cupcake portions make serving simple, and they chill perfectly for make-ahead desserts. The combination of lemon and Biscoff cookies creates a refreshing twist on classic cheesecake flavors. Plus, they look elegant topped with a little lemon curd or whipped cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Biscoff Cookie Crusts
▢18 whole (141 g) Biscoff cookies
▢1 teaspoon (4 g) granulated sugar
▢3 Tablespoons (42 g) unsalted butter melted

Lemon Cheesecake Filling
▢¾ cup (177.44 ml) heavy whipping cream cold
▢10 ounces (283.5 g) cream cheese room temperature
▢¼ cup (60 g) sour cream
▢½ cup (100 g) granulated sugar
▢¼ teaspoon vanilla extract
▢1 tablespoon lemon zest about 1 medium lemon
▢1 tablespoon lemon juice about ½ of 1 medium lemon
▢lemon curd optional, for topping
▢whipped cream optional, for topping

Directions

1. I preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
2. I crush the Biscoff cookies finely in a food processor, then mix them with sugar and melted butter until combined.
3. I press about one tablespoon of the crust mixture into the bottom of each cupcake liner and bake for 5 minutes. After that, I let them cool while I prepare the filling.
4. In a separate bowl, I whip the cold heavy cream until stiff peaks form, then set it aside.
5. In another large bowl, I beat the cream cheese, sour cream, and sugar until smooth and creamy.
6. I add vanilla extract, lemon zest, and lemon juice, mixing until well incorporated.
7. I gently fold the whipped cream into the lemon mixture until smooth and fluffy.
8. I divide the cheesecake filling evenly among the prepared crusts and smooth the tops.
9. I refrigerate the cupcakes for at least 4 hours, or until fully set.
10. Before serving, I top each cupcake with a dollop of lemon curd or whipped cream if desired.

Servings and Timing

This recipe makes about 12 lemon cheesecake cupcakes. It takes around 25 minutes to prepare, 5 minutes to bake the crusts, and at least 4 hours to chill.

Variations

I sometimes swap the Biscoff cookies for graham crackers or vanilla wafers for a milder flavor. For a more intense lemon kick, I add extra lemon zest or drizzle lemon glaze over the top. When I want a fruity twist, I top them with blueberry or raspberry compote instead of lemon curd.

Storage/Reheating

I store the lemon cheesecake cupcakes in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them (without toppings) for up to 2 months. When ready to serve, I thaw them overnight in the refrigerator. These cupcakes are best served cold, so I don’t reheat them.

FAQs

How do I prevent cracks in the cheesecake filling?

I make sure not to overbeat the batter and to chill the cheesecakes slowly, which prevents cracking.

Can I make these cupcakes without a mixer?

Yes, but I prefer using a hand or stand mixer for a smoother texture. A whisk and some elbow grease also work fine.

Can I use store-bought lemon curd?

Absolutely, I often use store-bought lemon curd to save time.

How long should I chill the cheesecakes before serving?

I chill them for at least 4 hours, but overnight is even better for the perfect texture.

Can I make them ahead for a party?

Yes, I make them a day in advance and keep them refrigerated until serving time.

What can I use instead of Biscoff cookies?

I substitute graham crackers, digestive biscuits, or gingersnaps for different crust flavors.

Can I use light cream cheese?

Yes, but I find that full-fat cream cheese gives a richer, creamier result.

How can I make these more lemony?

I add more zest or a bit of lemon extract for an extra burst of citrus flavor.

Can I bake the cheesecake filling?

These are no-bake cheesecakes, but if I prefer a baked version, I bake them at 325°F for about 15–18 minutes.

Can I turn this recipe into a full-size cheesecake?

Yes, I press the crust into a 9-inch springform pan and chill or bake the filling accordingly, adjusting chilling or baking time.

Conclusion

I love how these lemon cheesecake cupcakes bring together tangy lemon flavor and buttery Biscoff crust in perfect harmony. They’re refreshing, elegant, and simple to make ahead for any occasion. Whether topped with whipped cream or a swirl of lemon curd, they always impress.

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