Perfect Lemon (or Lime) Cheesecake Cups

Perfect Lemon (or Lime) Cheesecake Cups

We love cheesecake, but I prefer to make it without flour or cane sugar, and I like to make individual serving size cups too. To that end, I present you lovely little cheesecake cups in ramekins. If you have the old Pyrex fluted ½ cup ramekins, those work great too. Whatever you use needs to be oven proof.

For juice, I like Minute Maid frozen lemon juice but any other kind will work, fresh too. The flavor may just be a tiny bit more subtle. For the lime, I use key lime juice that I buy in a 16-ounce bottle in the grocery aisle. NOT sweetened. It’s shelf stable until opened then must be refrigerated. I freeze the whole bottle and take it out when I want to use some.

For perfect cheesecake, everything has to be room temperature or a little warm. It’s easy to get this with a microwave, but that doesn’t work for an egg. What to do? When I was learning to make macarons, I came across a simple tip. Place an egg from the fridge into a bowl of hot tap water for ten minutes. Voila, a room temp egg.

You can make this in just three ramekins for an extra-large portion. You can also place a good cookie, such as a butter short bread, in the bottom of each ramekin for a crust.


  • 1 8-ounce block cream cheese (preferably full fat (Philadelphia has been the most reliable but I’ve used lots of other brands.)
  • 4 Tablespoons maple syrup (or sugar if you prefer)
  • 1 egg, beaten
  • 3 Tablespoons lemon or key lime juice
  • 1 teaspoon of tapioca flour, or cornstarch


  1. If you can remember, get your ingredients out a couple hours in advance.
  2. When you’re ready to cook, preheat the oven to 300 degrees.
  3. Set two cups of water to heat in the microwave on high for 2 minutes.
  4. Cut the cream cheese up into chunks in a bowl.
  5. Pour the maple syrup over the cream cheese.
  6. Microwave on medium power for one minute.
  7. Whisk together gently. Side to side until everything is incorporated without any lumps works best.
  8. In a separate bowl, whisk the egg then incorporate into the cream cheese and maple syrup.
  9. Stir in the lemon or lime juice.
  10. Whisk in the tapioca flour or cornstarch.
  11. Divide the filling between four ramekins.
  12. Place the ramekins in a square tin or glass dish.
  13. Pour the water into the tin, around the ramekins.
  14. Carefully place in the oven.
  15. Bake for 30 minutes.
  16. Turn the oven off and set the timer for another 30 minutes.
  17. At the end of the hour, remove the tin from the oven.
  18. Use tongs to place the ramekins onto a towel. Alternatively, use a turkey baster to remove the water from the tin without taking the ramekins out.
  19. Allow to cool for 30 to 60 minutes then refrigerate for at least 3 hours.
  20. Enjoy!