Easy Lemon Cheesecake Cups with a spoon stuck in
Sweet Treats

Easy Lemon Cheesecake Cups


You guys!! These Easy Lemon Cheesecake Cups are a twist on my previously posted Strawberry Cheesecake Mini Dessert Cups. As I promised in that recipe, I also have a version developed with lemon curd… And this is exactly what you are seeing here today 🤩🍋.

Easy Lemon Cheesecake Cups photographed on a dark background shot from above

I have been making a version of this recipe for years. But truthfully, I never really bothered to write it down… what does that mean? Two things: First of all, when you are re-doing it again you have to start from memory-scratch 🤣. Second, if your friends ask you for the recipe – you are unable to provide it to them 🤪. Jokes aside though, loads of lemon curds are made with eggs, and I wanted to create a curd-version that would also be suitable for vegans. The vegan part totally did happen – the recipe is beautiful.

Easy Lemon Cheesecake Cup on a dark background with crunchy ginger cookie crumbs scattered around

What is lacking a bit (and you can likely see that in the pictures as well) is the yellow color. Said yellow color comes mainly from the egg yolk with which lemon curd is usually made. Obviously, if we are leaving that out it becomes a bit less “vibrant”. Absolutely do not worry though – the taste is not altered whatsoever. They taste absolutely beautiful. We had friends over and we devoured the cups after I had finished shooting them 😍. For the curd-consistency (can you tell – this is a very scientific process here 😂) I relied on my stable friend: Locust bean gum powder. This little gem manages to firm up and stabilizes liquids whilst not becoming “clunky” or altering the taste. So worth getting some – I promise!!!

Easy Lemon Cheesecake Cups with a spoon stuck into photographed from a three-quarter angle

Why are these Easy Lemon Cheesecake Cups good for you?


These little bright yellow gems are an absolute powerhouse in terms of their nutritional profile!! They are awesome to draw out the flavour (I kid you not – when my husband asks “what do you think is missing” in a dish in terms of flavor, I usually answer a squeeze of Lemon 🤣). You can usually find Lemons year-round in supermarkets, but they tend to be at their perfectly ripe state between May to August.

Easy Lemon Cheesecake Cups on a dark background with crunchy ginger cookies crumbled around them

Lemons contain antioxidant and anti-cancerous properties. Amongst others, they can influence whether cells either decide to divide or die. Lab and animal tests have shown that something called “limonoids” fight cancer in the skin, mouth, breast, colon, and stomach. Citrus fruits, including Lemons, contain very long-acting limonoids (called limonins – I know super inventive…). To put it into perspective, they contain about as many limonins as they contain vitamin C. Limonins also appear to have quite a long bioavailability in the body. In one study, they were at their peak in terms of presence six hours after consumption with some traceability being able to be shown up to twenty-four hours after consumption. In comparison, phenols in green tea and chocolate (also anti-cancerous) are only present for ca. 4 – 6 hours.

Lemon slices, photographed on a dark background

Last but not least (I know I say this so often but it begs to repeat), Lemons are an excellent source of vitamin C. If you are a regular here on the blog, you know the amazing benefits of vitamin C. It acts as an antioxidant and vitamin at the same time. When traveling through our bodies, it neutralizes free radicals. These free radicals – longer term – cannot only cause common Western diseases. They are also oftentimes responsible for a lot of inflammation, and swelling in the body. Intake of vitamin C has therefore also been linked to a reduction of pain in osteoporosis, and arthritis. Last but not least, it is essential for strong immunity, especially during the cold and flu season. What is there more to say than: “Lemon up, buttercup 😉”.

Easy Lemon Cheesecake Cups with a spoon stuck into photographed up close

How can I adjust these Easy Lemon Cheesecake Cups to my dietary requirements?

This recipe is gluten-free, nut-free, and vegetarian. If you would like to make this recipe vegan, simply swap the cream cheese for some non-dairy-based cream cheese. Due to the grains used in the Crunchy Ginger Cookies, this recipe is, sadly, not suitable for the paleo lifestyle.

Easy Lemon Cheesecake Cups on a dark background with crunchy ginger cookies crumbled around them

Other Recipes with Lemon on the Blog

Let’s face it… this blog is called Life & Lemons for a reason 😉. There are so many delicious recipes with lemon on the blog!! Why not try

Easy Lemon Cheesecake Cups on spoons on a dark background

And there you have it for this week 🤩. I hope you enjoy these individual Easy Lemon Cheesecake Cups. They are so fun, delicious, and easy to make. A true joy for a summery (or even in winter 😉) dessert. As always, please let me know how you got on with the recipe, either by posting in the comments below and/or by rating the recipe. Happy cheese-caking everyone 🤗. By the way – the lemon curd part of the recipe was originally inspired by Joyous Health’s Creamy Lemon Macadamia Nut Tart.

Easy Lemon Cheesecake Cups

4 from 3 votes
Recipe by Ann Robejsek Course: Dessert, sweet treatCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



These Easy Lemon Cheesecake Cups are everything you want in a lemon cheesecake without the needed work in the kitchen. Enjoy!


  • For the crunch layer
  • 4 4 Crunchy Ginger Cookies

  • For the cream cheese layer
  • 3 packs 3 (ca. 600 gr.) cream cheese

  • 6 tbsp 6 maple syrup

  • 1/2 tsp 1/2 vanilla powder

  • a little bit of locust bean gum powder (optional, if your cream cheese is too soft)

  • For the lemon layer
  • 1/2 cup 1/2 lemon juic

  • zest of 2 lemons

  • 1/4 cup 1/4 maple syrup

  • 4 tbsp 4 coconut oil

  • 1 tbsp 1 coconut butter

  • 1 tsp 1 vanilla powder

  • 1/2 tsp 1/2 locust bean gum powder

  • a tiny bit of turmeric

How to

  • For the crunch layer
  • Crumb the Crunchy Ginger Cookies finely, so that they create the base and middle layer. You could also use another gluten-free ginger cookie, but I found that these work incredibly well in this recipe
  • For the cream cheese layer
  • Add the cream cheese, along with the maple syrup, and vanilla powder to a bowl and mix. If you are using a really soft cream cheese, add a tiny bit of locust bean gum powder at the time. This will allow it to firm up. Setting it aside in the fridge will also help to firm up
  • For the lemon layer
  • Add the lemon zest, lemon juice, maple syrup, coconut oil, coconut butter, vanilla powder, and a tiny bit of turmeric to a pot and set on medium heat. Whisk until the the coconut oil and coconut butter have melted.
  • Take off heat and add the locust bean gum powder. Whisk well. The lemon curd layer should firm up within 2 – 3 minutes. If not, you can add a tiny bit more gum powder, but be careful to not make it too thick. It should still be able easily coming off a spoon
  • To assemble the Easy Lemon Cheesecake Cups
  • To assemble, simply layer the crunch layer, the cream cheese layer, and the lemon layer twice in small mini dessert cups and decorate with some further crunchy ginger cookie crumbs. These dessert cups can be eaten straight away or refrigerate for up to a day. I do find them fresh (with most crunch the cookies) best though. ENJOY!

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