Go Back
–+ servings
Mini lemon curd cheesecakes

Delicious Mini Lemon Curd Cheesecakes for Sweet Cravings

These Mini Lemon Curd Cheesecakes are a delightful combination of creamy filling and zesty lemon curb, perfect for sweet cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 3 hours 45 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Crushed Cookies Any neutral cookie works, such as Graham crackers or Digestives.
  • 4 tablespoons Melted Butter Ensure it is cooled slightly to avoid cooking the crust mixture.
For the Filling
  • 8 ounces Cream Cheese Must be at room temperature for easy mixing.
  • 1/2 cup Sour Cream Greek yogurt can be used for similar consistency.
  • 1/2 cup Caster Sugar Granulated sugar can be substituted in equal amounts.
  • 2 tablespoons Flour No direct substitutions suggested.
  • 2 large Eggs Use large eggs for uniform size.
  • 1/2 cup Lemon Curd Store-bought or homemade can be used.

Equipment

  • muffin pan
  • Mixing bowls
  • Electric mixer
  • Baking cups

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180ºC (350ºF) and line a 12-cup muffin pan with baking cups. In a mixing bowl, combine crushed cookies with melted butter until well blended.
  2. Firmly press the mixture into the bottom of each muffin cup, creating a solid base for the mini lemon curd cheesecakes.
  3. In a separate bowl, beat cream cheese until smooth. Gradually add sour cream, caster sugar, flour, and eggs, mixing until fully combined.
  4. Gently stir in the lemon curd, ensuring a well-distributed flavor in the filling.
  5. Pour the cheesecake filling over the pre-baked cookie crusts, filling each cup nearly to the top.
  6. Add a teaspoon of lemon curd to the center of each cheesecake for an extra burst of flavor and swirl with a skewer.
  7. Bake for 25-30 minutes until the edges are set but the centers remain slightly jiggly.
  8. Allow them to cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill for at least 3 hours.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 150mgPotassium: 60mgSugar: 10gVitamin A: 8IUVitamin C: 2mgCalcium: 4mgIron: 2mg

Notes

For best results, ensure all ingredients are at room temperature before starting. These cheesecakes can be made a day in advance for effortless entertaining.

Tried this recipe?

Let us know how it was!