Mini Cheesecakes with Lemon Curd
My daughter invited a few girlfriends over to get ready together for a recent high school dance (see photo of them at the bottom of the recipe). I decided to make a special treat for them and made some mini cheesecakes with homemade lemon curd with fresh raspberries on top. Instead of my usual graham cracker crust I decided to use vanilla wafers and they gave a nice twist to the crust. These little decadent treats are rich, creamy, sweet, & tart and they were a big hit with the girls who all had a fun time at the dance.
How to Make Mini Cheesecakes with Lemon Curd
Preheat oven to 325 degrees. Line a muffin pan with paper liners.
Combine the crushed vanilla wafer crumbs and melted butter in a small bowl. Mix until well combined and the texture of wet sand. Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.
Place into the oven and bake for 5-6 minutes, or until golden brown. Remove from the oven and let it cool completely.
Meanwhile, to make the cheesecake filling beat the cream cheese in a stand mixer with the paddle attachment. Add in the sour cream, sugar, eggs, and lemon zest. Mix until well combined, making sure to scrape the sides of the bowl. Spoon the cheesecake mixture evenly into the cooled muffin tin.
Place in the oven and bake for 20 minutes, or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked. Allow them to cool in the muffin tin completely. Place in the refrigerator to chill.
Make the lemon curd by combining the zest of 2 lemons and the white sugar together with your fingers until it’s well combined and the sugar is fragrant. Set aside.
Cream the butter with a hand mixer until creamy and smooth. Add the fragrant sugar and blend until well combined. Add the eggs, one at a time, and mix thoroughly. Add the lemon juice and salt and blend until well combined.
Pour into a small saucepan and cook over medium heat, stirring often, until thickened, about 10 minutes at about 170 degrees. Remove from heat and let cool before pouring it into a container. Place, well-sealed, in the refrigerator, until needed.
Right before serving, spoon some cooled lemon curd on top of each cheesecake then add a couple of raspberries. Serve immediately. Enjoy.
Ingredients
Crust:
- 1 cup vanilla wafers, crushed into crumbs
- 4 tbsp unsalted butter, melted
Mini Cheesecakes:
- 16 oz cream cheese, softened to room temperature
- ½ cup sour cream
- ⅓ cup sugar
- 2 eggs
- Zest of 1 lemon
Lemon Curd:
- 2 lemons, zested
- ¾ cup white sugar
- 4 tbsp unsalted butter, softened to room temperature
- 2 large eggs
- ¼ cup fresh lemon juice, (2-3 lemons)
- Pinch of salt
Instructions
Mini Cheesecakes:
- Preheat oven to 325 degrees. Line a muffin pan with paper liners.
- Combine the crushed vanilla wafer crumbs and melted butter in a small bowl. Mix well with until well combined and the texture of wet sand.
- Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.
- Place into the oven and bake for 5-6 minutes, or until golden brown. Remove from the oven and let it cool completely.
- Meanwhile, to make the cheesecake filling beat the cream cheese in a stand mixer with the paddle attachment.
- Add in the sour cream, sugar, eggs, and lemon zest. Mix until well combined, making sure to scrape the sides of the bowl.
- Spoon the cheesecake mixture evenly into the cooled muffin tin.
- Place in the oven and bake for 20 minutes, or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.
- Allow them to cool in the muffin tin completely. Place in the refrigerator to chill.
Lemon Curd:
- Make the lemon curd by combining the zest of 2 lemons and the white sugar together with your fingers until it’s well combined and the sugar is fragrant. Set aside.
- Cream the butter with a hand mixer until creamy and smooth.
- Add the fragrant sugar and blend until well combined.
- Add the eggs, one at a time, and mix thoroughly.
- Add the lemon juice and salt and blend until well combined.
- Pour into a small saucepan and cook over medium heat, stirring often, until thickened, about 10 minutes at about 170 degrees.
- Remove from heat and let cool before pouring it into a container. Place, well-sealed, in the refrigerator, until needed.
- Right before serving, spoon some cooled lemon curd on top of each cheesecake then add a couple of raspberries. Serve immediately. Enjoy.
really delicious ! I love all with lemon!!!
Awww hope they had fun at the dance!! These little cakes sound like the perfect way to kick the night off.
Mmmmmm,I love cheesecake and I love lemon curd, what a great combination. Have a good day, Diane
You are a super mama 🙂 These mini cheesecakes look fabulous!
Two of my favorites-cheesecake and lemon curs. I also like your easy curd recipe.
One of my favorite little desserts and you made it doubly good topped with the lemon curd.
Pam,
I really enjoyed your mini recipes that you’ve posted on your blog lately. They make me think of tea party bites which are so fun! I made these last week and they are fabulous, oh my goodness gracious.
I hadn’t made my own lemon curd for years and I love this recipe.
That being said I need to use it in cooking that same day or I will eat it spoonful by spoonful until it is gone. Over two days, if it lasts that long, haaa.
The picture of your daughter and her friends is delightful!
I know I speak for many of your readers when I say I have enjoyed watching your two children grow through the years!
Anne,
I so appreciate my loyal readers!! Thank you for all of your sweet comments throughout the years. My daughter recently turned 18 and will be graduating from high school this year. Time has flown by much too fast!
I’m so glad you liked these little cheesecakes–they are always a big hit here.
-Pam
-Pam