Zesty mini lemon cheesecakes with bacon crumble crust


With #JustDelicious bacon in the crust and a rich, indulgent cream cheese filling, these zesty cheesecakes are the best way to end a perfect picnic!



200g Eskort Bacon Cutts

500ml (2c) digestive biscuits, crushed

30ml (2T) butter, melted

5ml (1t) ground ginger


500g full fat cream cheese

250ml (1c) Mascarpone cheese

125ml (½c) castor sugar

30ml (2T) cake flour

5ml (1t) vanilla essence

zest and juice of one lemon

1 egg

2 egg yolks

To serve

vanilla yoghurt, lemon curd, or caramel



  • In a hot pan, fry the bacon cutts until crispy.
  • Remove the bacon from the pan and cut into smaller pieces.
  • In a small bowl, add the melted butter, bacon pieces and ginger to the digestive biscuits and mix well to combine.
  • Line 8 individual moulds (large ramekins or recycled tuna tins) with baking paper and grease well.
  • Spoon the crust into the moulds and press down with the back of a spoon to form an even base.
  • Transfer to the fridge to set.


  • Preheat the oven to 180°C.
  • Add all of the ingredients in a large mixing bowl and mix well with a wooden spoon until a smooth batter forms.
  • Remove the crusts from the fridge and pour in the batter, taking care to divide evenly.
  • Place the small cheesecakes on a baking sheet in the oven, reduce the heat to 100°C and bake for 30 minutes.
  • Turn the oven off, leaving the cheesecakes inside to cool down.
  • Transfer the cheesecakes to the fridge to set.

To serve 

  • Remove the cheesecakes from their moulds and serve with a spoonful of vanilla yoghurt, lemon curd or caramel.