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Mini lemon curd cheesecakes with cream chick on top.

Mini Lemon Cheesecakes

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5 from 1 review


Mini Vegan Lemon Curd Cheesecakes are packed full of tart, zesty lemon flavour, decorated with a fun whip cream chick for easter, so fun!


Units Scale

Ingredients for the base

  • 110g of Doves Farm Organic Oat Flour
  • 30g of whole oats
  • 1/2 teaspoon of Doves Farm Baking Powder
  • 30g of caster sugar
  • 50g of dairy-free butter ( + extra for making the buttery biscuit base, see step 7)

Ingredients for the lemon curd

  • 3 tablespoons of corn flour + 2 tablespoons of water
  • 100g of dairy-free butter/margarine
  • 100g of caster sugar
  • 170ml of lemon juice
  • 3 small unwaxed lemons (zest)
  • 100g of vegan condensed milk
  • Pinch of turmeric (or drop of yellow food gel)

Ingredients for the cheesecake filling

  • 125g of cashew nuts (soaked and drained, see step 1)
  • 280g of vegan cream cheese
  • 75g of icing sugar
  • 50g of coconut cream (thick white cream from a can of coconut milk)
  • 1 teaspoon of vanilla extract

Ingredients for the decoration

  • 220ml of dairy-free whipping cream
  • Food gels (yellow, orange and black)


Method (base)

  1. Preheat oven to 180°C fan and line a baking tray with grease proof paper.
  2. Add the Doves Farm Organic Oat Flour, whole oats, baking powder, sugar and butter into a food processor and pulse until it’s well combined. It should come together and feel slightly tacky. You may want to add in a tiny splash of dairy-free milk to help it come together.
  3. Roll out the dough on a lightly floured worktop until approximately 2-3mm thick.
  4. Use a small round cookie cutter to chomp out the shapes and place on the line tray. They don’t spread out much so you can place them close together. 
  5. Bake in the middle of the oven for 10-12 minutes, or until the sides start turning a golden brown. They will feel slightly soft in the middle if you press them with your finger, thats fine, they’ll firm up as they cool and turn deliciously crisp.
  6. Remove from the oven and allow to cool fully. 
  7. Once cool, crumble the biscuits in a small bowl, melt a few tablespoons of butter and gradually add it into the biscuit crumbles. You want the texture to be like wet sand, it should stick together without feeling dry to the touch. This will make for an intact buttery biscuit base.
  8. Add 1 + ½ tablespoons of the base mixture into loose base mini cheesecake tins or cookie cup tin.
  9. Press down with the end of a flat spoon or utensil / clean hands to compact. The more compact, the less likely it will crumble when removed from the tin.
  10. Set aside while you make the lemon curd and filling.

Method (lemon curd)

  1. In a small bowl, add in the corn flour and water. Stir together into thick paste.
  2. Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk and a pinch of turmeric into a medium sized saucepan.
  3. Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
  4. Pour curd into a heat proof jar or bowl, cover and place aside to cool down.
  5. You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken. 
  6. Transfer into a piping bag for ease, or you can use add it to the cheesecakes using a spoon.

Method (cheesecake filling)

  1. The cashew nuts will need to be soaked overnight in water. Simply add them into a bowl, cover with water and set aside. Drain fully before use.
  2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream and vanilla. Whizz up on high speed for around 5 minutes until smooth. Add some more cream cheese if needed. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
  3. Equally pour some of the mixture into each tin, swirling lemon curd throughout the layers. Repeat until all the cheesecakes are layered with lemon curd and cheesecake filling. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
  4. Place into the fridge overnight to set.
  5. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15-20 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
  6. Add a swirl / bulb of lemon curd to the top of each cheesecake, spread out.

Method (cream chick decoration)

  1. In a stand mixer with balloon whisk attachment or bowl with an electric hand whisk, whip up the whipping cream until thick.
  2. Transfer ¾ into a bowl and colour with yellow food gel. Transfer into a piping bag fitted with a medium round tip nozzle.
  3. With the remaining cream, colour half black and half orange. Transfer into separate piping bags and snip off the tips.
  4. Pipe bulbs of yellow cream in the ‘chick’ shape. Pipe on two black dots for the eyes and orange beak and feet.
  5. Serve and enjoy! 
  6. Store in the fridge to keep firm, allow to fit at room temp for 5 minutes before enjoying. 
  • Prep Time: Overnight
  • Category: Cheesecakes
  • Method: Baking
  • Cuisine: American