October 14, 2026

Lemon Cheesecake Pots with Walnut Crumb

These little lemon cheesecake pots are creamy, fresh and wonderfully easy to serve. A buttery baked walnut crumb forms the base, topped with fluffy lemon cheesecake filling, a spoonful of lemon curd and toasted coconut. Every spoonful brings a lovely mix of smooth, crunchy, sweet and tangy!

I love an individual dessert—no slicing, no trying to lift that first piece neatly out of a tin, and everyone gets their own little pot of deliciousness. They’re lovely for entertaining, or simply for having something special waiting in the fridge.

The cheesecake filling needs no baking or gelatine. It firms up gently as it chills but stays soft and creamy, making it perfect for serving in small glasses or ramekins.

A little preparation makes all the difference

Soften the cream cheese first. Cold cream cheese can leave little lumps in your filling. Let it soften until it mixes easily, while keeping your whipping cream cold.

Watch the cream as it whips. In the Thermomix®, cream can go from softly whipped to over-whipped quickly. You want soft peaks, then gently fold it into the lemon mixture to keep the filling light.

Use only the yellow lemon zest. The white pith underneath can taste bitter. Finely grated zest gives plenty of lemon flavour without adding extra liquid.

Cool the walnut crumb completely. Warm crumb can soften the cheesecake filling. Spread it out on the tray to help it cool, then break up any larger clumps.

Give the pots time to chill. Allow at least three hours, preferably four hours or overnight. They’re a lovely dessert to prepare the day before you need them.

That lovely walnut crumb

The walnut crumb is baked separately, giving it a toasted flavour and a lovely texture. Keep it fairly coarse—you want little crunchy pieces rather than a fine powder.

Press it only lightly into the bottom of your pots. This is a spoonable crumb base, so there’s no need to pack it down like a cheesecake made in a tin.

The base will soften a little beneath the filling as it sits. If you love extra crunch, reserve some crumb in a separate airtight container and sprinkle it over the top just before serving.

Finishing touches

I had some homemade lemon curd already waiting in the fridge, so that became the perfect topping! It adds another lovely burst of lemon and a beautiful golden layer.

Finish with toasted shredded coconut just before serving. Toast it gently in a dry frying pan, stirring often, and take it off the heat as soon as it turns lightly golden. Allow it to cool before adding it to your pots.

For a little extra colour, add a raspberry or two, a tiny mint leaf or a fine curl of lemon zest.

Storage and making ahead

Keep the cheesecake pots covered in the fridge and enjoy within three days, using fresh ingredients and following any earlier use-by dates on your cream or cream cheese.

For the best presentation, add the lemon curd closer to serving and leave the toasted coconut and any extra crumb until the last moment.

You can also prepare the components separately:

Walnut crumb: Cool completely and store airtight in a cool, dry place for a few days, or freeze for up to two months.
Cheesecake filling: Prepare the day before and refrigerate, covered, either in the pots or in a separate container.
Toasted coconut: Cool and store separately in an airtight container until needed.

If freezing the walnut crumb, thaw before using. To refresh its crunch, spread it on a tray and warm at 160°C fan-forced for 5–8 minutes, watching closely. Cool completely before assembling.

I prefer making the cheesecake filling fresh rather than freezing the finished pots, as freezing and thawing can change the creamy texture.

Easy variations

Lemon and ginger
Add ½ teaspoon of ground ginger to the walnut crumb before baking. A little finely chopped crystallised ginger on top gives a lovely warm zing.

Lemon and raspberry
Add a few fresh raspberries between the filling and lemon curd, or scatter them over the finished pots. Their tartness balances the creamy filling beautifully.

Lemon and passionfruit
Finish with a little fresh passionfruit pulp alongside the lemon curd for a bright, tropical twist.

Swap the nuts
Try pecans or almonds in place of the walnuts. The flavour and texture will be slightly different, so keep an eye on the crumb as it bakes.

Use a biscuit base
Prefer a classic cheesecake base? Replace the walnut crumb with crushed plain sweet biscuits mixed with melted butter. It’s a handy option when you want to skip baking the crumb.

Make mini dessert cups
Divide the mixture between smaller glasses for a dessert platter. This recipe makes six small pots, but the number will depend on the size of your glasses and how generously you fill them.

My final little tip

Taste the lemon and cream cheese mixture before folding in the whipped cream. Lemons vary in tartness, so this is your chance to adjust the sweetness slightly to suit you. If you want more lemon flavour, add a little extra zest rather than lots more juice, which can loosen the filling.

Then pop them in the fridge, tidy up and look forward to dessert! 🍋