Easy Mini Lemon Curd Cheesecakes
Easy Mini Lemon Curd Cheesecakes are a refreshing treat for all, featuring a graham cracker crust and creamy lemon filling.
Equipment
- Food processor or rolling pin
- Stand mixer or hand mixer
- Mini cheesecake pan or standard cupcake pan with paper liners
Ingredients
Graham Cracker Crust
- 10 sheets graham cracker
- 50 grams granulated sugar (¼ cup)
- 86 grams unsalted butter, melted & cooled (6 Tablespoons)
Lemon Cheesecake Filling
- 132 grams granulated sugar (⅔ cup)
- 12 grams lemon zest (1 ½ Tablespoons)
- 28 grams unsalted butter, softened (2 Tablespoons)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 152 grams full-fat sour cream (⅔ cup)
- 15 milliliters vanilla bean paste or vanilla extract (1 Tablespoon)
- 2 large eggs room temperature
- 240 grams Meyer lemon curd or store-bought (¾ cup)
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F (163°C). If using a cupcake pan, line the cups with paper liners.
- Add graham cracker sheets to the bowl of a food processor and pulse until finely ground. Add sugar and melted butter, and pulse until thick and sticking together.
- Evenly divide the graham cracker mixture into the mini cheesecake cups, about 2 Tablespoons per cup. Press evenly into the bottom of the cups. Bake for 5-6 minutes, until golden-brown. Let cool.
Lemon Cheesecake Filling
- Fill an oven-safe pan with a few inches of water. Set aside.
- In a large mixing bowl, beat together sugar and lemon zest until fragrant. Beat in the butter, then add cream cheese and beat until light and fluffy. Mix in sour cream and vanilla. Add the eggs and beat until well combined.
- Evenly divide the filling between the cooled crusts, smoothing it over with a butter knife. Bake at 325°F for 15-16 minutes, until edges are set and centers are still slightly wobbly.
- Cool the mini cheesecakes in the oven with the door cracked for 30-60 minutes. Cover and refrigerate for 2-4 hours or until set. Top with lemon curd before serving.
Notes
For best results, weigh ingredients with a kitchen scale. If using a cupcake pan, you will end up with 16-18 mini cheesecakes. They should be taken out of the fridge 20-30 minutes before serving.
Nutrition
Serving: 1cheesecakeCalories: 395kcalCarbohydrates: 35gProtein: 4gFat: 26gSaturated Fat: 15gCholesterol: 96mgSodium: 255mgPotassium: 103mgFiber: 0.5gSugar: 28gVitamin C: 1mgCalcium: 66mgIron: 0.7mg
Tried this recipe?Let us know how it was!