The Creamiest Mini Lemon Curd Cheesecakes
Indulge in the delightful Creamiest Mini Lemon Curd Cheesecakes, where velvety cheesecake meets a buttery graham cracker crust, topped with refreshing lemon curd. These bite-sized treats are perfect for any gathering, effortlessly impressing your guests with their vibrant flavor and elegant presentation. Easy to make and visually stunning, they’re sure to become your go-to dessert for celebrations or simple indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 cup lemon curd (store-bought or homemade)
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter; press into muffin tin lined with paper liners.
- Beat cream cheese until smooth; gradually add sugar. Mix in eggs one at a time.
- Stir in lemon juice and zest until well combined.
- Pour filling into crusts; bake for 18-20 minutes until set but jiggly.
- Cool at room temperature, then refrigerate for at least two hours.
- Top with lemon curd before serving.
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: For a twist, substitute lemon curd with raspberry or lime curd. Store in an airtight container in the fridge for up to five days; no reheating needed.