Mini lemon curd cheesecakes

These adorable mini lemon curd cheesecakes with buttery cookie crust is the perfect dessert and will have your guests asking for more!

Mini lemon curd cheesecakes

How to make lemon curd cheesecakes

Start with the cookie crust. Use cookies of your choice (Graham crackers/Tennis biscuits if you’re South African/Digestives work very well) and crush then mix with melted butter. Place paper cups in a 12-hole muffin pan then press a few teaspoons of the cookie mixture into the bottom of each cup. To make the cheesecake filling, start with room temperature ingredients. Cream cheese will not blend smoothly if it’s fridge cold and the overall cheesecake will be much smoother if all the ingredients are at room temperature when mixed.

Mix the cream cheese, sour cream, flour, sugar, eggs and lemon curd until smooth. Pour on top of the cookie crust and swirl in a few more drops of lemon curd. Place the cheesecakes in the oven and bake for 25-30 minutes or until the center is just slightly jiggly. Remove and allow to cool in the fridge overnight before serving.

How long does cheesecake last?

Cheesecake will last up to 5 days if kept covered in the fridge. It’s best to make cheesecake a day in advance to allow it sufficient time to chill in the fridge before serving.

Mini lemon curd cheesecakes

What makes a cheesecake crack?

Overcooking, overmixing (incorporating too much air into the cheesecake batter) or cooking the cheesecake at too high heat can all cause cracking. If the oven is too hot, the filling will rise quickly and will deflate when cooling which can result in cracking. It’s best to allow the cheesecake to cook slowly at a lower temperature.

How to tell when cheesecake is done

For the creamiest cheesecake, make sure to remove the cheesecake from the oven when the edges are set with the center still slightly jiggly. The cheesecake will set up in the fridge and will be deliciously creamy.

Mini lemon curd cheesecakes

Lemon desserts

Mini lemon curd cheesecakes

Mini lemon curd cheesecakes

These adorable mini lemon curd cheesecakes with buttery cookie crust is the perfect dessert and will have your guests asking for more! 
4.35 from 60 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, Lemon curd cheesecake, mini lemon curd cheesecakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling time: 3 hours
Total Time: 45 minutes
Calories: 200kcal
Author: Alida Ryder
Servings: 12

Ingredients

For the cookie crust

  • cup (150g) cookies crushed to fine crumbs
  • 3 tbsp (50ml) melted butter

For the cheesecake filling

  • 1 cup (250g) cream cheese (at room temperature )
  • ½ cup (125ml) sour cream
  • ½ cup (100g) caster sugar
  • tbsp (15g) flour
  • 2 large eggs
  • 2 tbsp lemon curd
  • ½ cup lemon curd for swirling

Instructions

  • Pre-heat the oven to 180ºC/350ºF and line a 12-hole muffin pan with baking cups. 
  • Combine the crushed cookies with the melted butter then press a few spoonfuls into the bottom of each cup. 
  • To make the filling, beat the cream cheese until smooth then add the sour cream, sugar, eggs, flour and lemon curd. Mix until smooth then pour on top of the cookie crusts. 
  • Add a teaspoon or so of lemon curd to the center of each cheesecake and swirl into the cheesecake batter using a skewer. 
  • Place the cheesecakes into the oven and immediately lower the heat to 160ºC/320ºF. Bake for 25-30 minutes until the edges are set and the centers are soft and just slightly jiggly. (You can check them from 20 minutes.)
  • Remove and allow to cool to room temperature before transferring to the fridge. Allow to chill for at least 3 hours but overnight is preferred before serving. 

Nutrition

Calories: 200kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 150mg | Potassium: 59mg | Sugar: 16g | Vitamin A: 425IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.3mg

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9 Comments

  1. I added 1 lemon worth of zest per another reviewer’s suggestion and I think the lemon flavor is still pretty subtle. But I also used store bought curd since I had it on hand, and I know it’s not as strong as homemade curd.

    Also used a muffin pan instead of a cupcake pan and they still came out great!

  2. I had some store bought lemon curd to use up so I decided to make these cheesecakes. They came out great and were easy to make. The lemon flavor is mild so I might add some lemon zest in the batter or sprinkled on top after baking. I felt that the crumb to butter ratio was a bit low and when I cut into the cheesecake the crust crumbled a bit. For my fellow American bakers you can substitute granulated sugar for the castor sugar. Overall an easy recipe that just needs a few adjustments