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Mini Cheesecakes with Lemon Curd
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5 from 1 vote

Mini Cheesecakes with Lemon Curd

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Pam - For the Love of Cooking



  • 1 cup vanilla wafers, crushed into crumbs
  • 4 tbsp unsalted butter, melted

Mini Cheesecakes:

  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/3 cup sugar
  • 2 eggs
  • Zest of 1 lemon

Lemon Curd:

  • 2 lemons, zested
  • 3/4 cup white sugar
  • 4 tbsp unsalted butter, softened to room temperature
  • 2 large eggs
  • 1/4 cup fresh lemon juice, (2-3 lemons)
  • Pinch of salt


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 scrap 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 over cook them. If they start to crack they are getting over cooked. 
  • 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 sauce pan 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.