Mini Lemon Cheesecakes
Mini Lemon Cheesecakes are the ultimate bite-sized treat that combines a tangy citrus kick with creamy cheesecake perfection. These mini delights are light, refreshing, and make the ideal addition to your spring or summer dessert recipes collection. Whether you're planning your Easter brunch, Mother’s Day celebration, or a summer picnic, these charming little cheesecakes will steal the show.
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs about 10–11 crackers
- 2 ½ tablespoons granulated sugar
- 6 tablespoons melted butter
For the Lemon Cheesecake Filling:
- 2 8 oz packages cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 ½ teaspoons vanilla extract or vanilla bean paste
For the Lemon Curd Glaze:
- 2 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons unsalted butter
Instructions
- Prep and Preheat: Preheat your oven to 350°F. Line 16–18 muffin cups with cupcake liners.
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each muffin cup. Bake for 5 minutes, then let cool.
- Prepare the Lemon Curd: Whisk together egg yolks, sugar, lemon juice, lemon zest, and butter in a double boiler over simmering water for 8–10 minutes, until thickened. Pour into a bowl, cool for 15 minutes, then refrigerate until set.
- Make the Cheesecake Filling: Using a mixer, beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in sour cream, lemon juice, zest, and vanilla until combined.
- Assemble and Bake: Spoon the cheesecake filling over the cooled crusts. Bake for 15–20 minutes until centers are slightly wobbly. Cool at room temp for 30 minutes, then chill for at least 4 hours or overnight.
- Add the Glaze and Serve: Gently remove cheesecakes from the liners. Spoon 1–2 teaspoons of lemon curd over each mini cheesecake before serving.
Notes
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze (without curd topping) in airtight containers for up to 2 months. Thaw overnight in the fridge and add the lemon curd fresh.