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Lemon Cheesecake Cupcakes

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These Lemon Cheesecake Cupcakes feature a buttery Biscoff cookie crust topped with a creamy, tangy lemon cheesecake filling. They’re refreshing, elegant, and perfect for make-ahead desserts or special occasions.

Ingredients

18 whole (141 g) Biscoff cookies

1 teaspoon (4 g) granulated sugar

3 tablespoons (42 g) unsalted butter, melted

3/4 cup (177 ml) heavy whipping cream, cold

10 ounces (283 g) cream cheese, room temperature

1/4 cup (60 g) sour cream

1/2 cup (100 g) granulated sugar

1/4 teaspoon vanilla extract

1 tablespoon lemon zest (about 1 medium lemon)

1 tablespoon lemon juice (about 1/2 medium lemon)

Lemon curd, optional, for topping

Whipped cream, optional, for topping

Instructions

  1. Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
  2. Crush Biscoff cookies finely in a food processor, then mix with sugar and melted butter until combined.
  3. Press about 1 tablespoon of crust mixture into each cupcake liner and bake for 5 minutes. Let cool completely.
  4. Whip cold heavy cream until stiff peaks form; set aside.
  5. In a large bowl, beat cream cheese, sour cream, and sugar until smooth and creamy.
  6. Add vanilla extract, lemon zest, and lemon juice; mix until well incorporated.
  7. Gently fold whipped cream into the lemon mixture until smooth and fluffy.
  8. Divide cheesecake filling evenly among prepared crusts and smooth the tops.
  9. Refrigerate cupcakes for at least 4 hours, or until fully set.
  10. Before serving, top with lemon curd or whipped cream, if desired.

Notes

Chill for at least 4 hours for best texture; overnight is ideal.

Store in an airtight container in the fridge for up to 5 days.

Freeze (without toppings) for up to 2 months; thaw overnight before serving.

Substitute Biscoff cookies with graham crackers, digestive biscuits, or gingersnaps.

For extra lemon flavor, add more zest or a drop of lemon extract.

Nutrition

Find it online: https://justsosavory.com/lemon-cheesecake-cupcakes/