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Individual lemon amaretti cheesecake topped with lemon zest. Tried & Tested

Mini lemon amaretti cheesecakes

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2.833 stars based on 6 ratings

These adorable mini zesty cheesecakes are a great way to finish off a dinner party. The lemon and amaretti truly compliment each other and will leave you wanting more.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:medium

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Ingredients

For the base

  • 100g 3½ oz Amaretti biscuits
  • 50g 1⅞ oz Butter (unsalted)

For the filling

  • 450g 16 oz Mascarpone cheese
  • 250ml 8½ fl oz Double cream whisked to soft peaks
  • 1 1 Lemon(s) zest and juice
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3tsp 3tsp Lemon curd

For the decoration

  • Lemon zest fine strips
  • 100g 3½ oz White chocolate melted

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Stand 4 x 9cm mould rings on a baking sheet which has been lined with greaseproof paper.

  2. Classic mode Step 2

    Place the crushed biscuits into a mixing bowl. Melt the butter over a low heat and stir into the biscuit crumbs until well combined. Press the biscuit mixture into the base of the ring moulds and place in the fridge to set while you make the filling.

    Ingredients for this step

    • 100g 3½ oz Amaretti biscuits
    • 50g 1⅞ oz Butter (unsalted)
  3. Classic mode Step 3

    Put the mascarpone in a bowl and beat until soft and smooth. Add the whipped cream, lemon zest, juice and the sugar and mix well.

    Ingredients for this step

    • 450g 16 oz Mascarpone cheese
    • 250ml 8½ fl oz Double cream whisked to soft peaks
    • 1 1 Lemon(s) zest and juice
    • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  4. Classic mode Step 4

    Divide this mixture between the four moulds and spread over the biscuit bases. Spoon a little lemon curd on top of each cheesecake and level off.

    Ingredients for this step

    • 3tsp 3tsp Lemon curd
  5. Classic mode Step 5

    Put the cheesecakes in the fridge to chill for a few hours, alternatively they can be place in the freezer.

  6. Classic mode Step 6

    When you are ready to serve, use a blow torch to gently warm the moulds and remove the cheesecakes from the mould. Place them onto plates. Decorate with a drizzle of white chocolate and some fresh lemon zest.

    Ingredients for this step

    • 100g 3½ oz White chocolate melted
    • Lemon zest fine strips