If you’re looking for a citrusy treat that’s bursting with flavor yet simple to make, you’ve come to the right place! This Easy Mini Lemon Curd Cheesecakes Recipe combines the creamy richness of cheesecake with the bright, tangy punch of lemon curd, all nestled in a crisp graham cracker crust. Perfectly portioned for sharing or indulging solo, these mini cheesecakes bring a refreshing and elegant dessert option to any occasion. Trust me, once you try this recipe, it’ll become your go-to sweet fix for sunny days and cozy nights alike.

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface. There is a white speckled plate filled with light brown rectangular graham crackers, stacked in layers. Next to it is a vintage metal bowl filled with white granulated sugar, with a scalloped edge. Below the sugar are two white eggs placed side by side. A small white speckled plate holds bright yellow lemon zest. A halved lemon with a bright yellow inside sits nearby. A small round brown bowl contains smooth white cream, and next to it is a white bowl filled with thick yellow pudding. A small ceramic cup holds a dark liquid, likely vanilla extract. In the top left corner, three unwrapped sticks of butter are laid out on the surface. The whole scene is calm and clean. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is thoughtfully chosen to build layers of flavor and texture that complement each other beautifully. Together, they create the perfect balance of creamy, tangy, and sweet that makes these mini cheesecakes irresistible.

Graham cracker sheets: The foundation of your crust, providing a buttery and slightly sweet crunch.
Granulated sugar: Used both for the crust and filling, it adds just the right amount of sweetness.
Unsalted butter: Melted for the crust and softened for the filling, it enriches the texture and flavor.
Lemon zest: Packed with citrus oils, it brightens the filling with a fresh lemon aroma and taste.
Full-fat cream cheese: The star of the filling, it delivers that classic smooth and creamy texture.
Full-fat sour cream: Adds a subtle tang and silkiness that balances the richness.
Vanilla bean paste (or vanilla extract): Infuses the filling with warm, aromatic depth.
Large eggs: They help bind the cheesecake filling and ensure a creamy yet stable texture.
Meyer lemon curd: The crowning glory that tops each mini cheesecake with a luscious and vibrant burst of lemon flavor.

How to Make Easy Mini Lemon Curd Cheesecakes Recipe

Step 1: Prepare the Graham Cracker Crust

Preheat your oven to 325°F (163°C), and line a cupcake pan with paper liners if you’re using one. Then, pulse the graham cracker sheets in a food processor until finely ground, aiming for about 1 1/2 cups of crumbs. Mix in sugar and melted butter until the crumbs stick together. Press roughly 2 tablespoons of this crumb mixture evenly into your mini cheesecake holders and bake for 5 to 6 minutes. This step ensures a sturdy and golden crust that perfectly supports the velvety filling.

Step 2: Make the Lemon Cheesecake Filling

While the crust cools, whisk together the sugar and lemon zest until fragrant, which unlocks the zest’s essential oils, enhancing that bright citrus aroma you love. Add softened butter and beat until slightly grainy before folding in cream cheese until it’s light and fluffy. Incorporate the sour cream and vanilla bean paste, then beat in the eggs just until combined—making sure not to overmix—so your filling stays silky smooth and airy.

Step 3: Assemble and Bake the Mini Cheesecakes

Divide the luscious filling evenly over the cooled crusts using a cookie scoop for consistency. Smooth the tops with a butter knife, ensuring every nook is filled. Place the cheesecake pan on the oven rack and position a pan of water beneath it to create a gentle steam bath; this trick prevents cracking and keeps your cheesecakes tender. Bake at 325°F (163°C) for 15 to 16 minutes until the edges are firm but the centers gently wobble, then let them cool gradually in the oven to set perfectly.

Step 4: Chill and Add the Lemon Curd Topping

After baking, cover and refrigerate the mini cheesecakes for 2 to 4 hours so the filling completely firms up. Right before serving, crown each cheesecake with a generous tablespoon of bright Meyer lemon curd. The luscious topping adds the perfect zing to complement the creamy base, making every bite a burst of sunshine.

How to Serve Easy Mini Lemon Curd Cheesecakes Recipe

A golden muffin tray holds 12 round cups filled with light beige smooth batter, each slightly domed and showing small bubbles on the surface. The tray sits on a white marbled texture, giving a clean and bright background. The batter looks creamy and thick, evenly filling each cup almost to the top. The tray is a soft gold color with the

Garnishes

Adding a touch of extra flair is always fun! Fresh mint leaves, thin lemon slices, or a sprinkle of toasted graham cracker crumbs make beautiful garnishes that elevate the presentation while enhancing the flavors. These little touches will make your mini cheesecakes look and taste like they just came from a bakery.

Side Dishes

Pair these mini lemon curd cheesecakes with light and fruity accompaniments such as fresh berry salads or a simple scoop of vanilla ice cream. The combination balances richness with freshness, creating a delightful dessert spread that’s sure to impress guests or satisfy your own sweet tooth.

Creative Ways to Present

Try serving your mini cheesecakes on a tiered dessert stand for an elegant touch at parties or special occasions. For a more casual vibe, place them in pretty cupcake liners or mini glass jars. You could even drizzle warm berry sauce or chocolate for a fun twist. The versatility of this Easy Mini Lemon Curd Cheesecakes Recipe means you can get creative to suit your mood and event.

Make Ahead and Storage

Storing Leftovers

Simply cover the cheesecakes with plastic wrap or store them in an airtight container in the refrigerator. They’ll keep wonderfully for up to 4 days, giving you plenty of time to enjoy these tasty bites without worry.

Freezing

If you want to prepare ahead or save some for later, freeze the mini cheesecakes without the lemon curd topping. Wrap each one tightly in plastic wrap and place in a freezer-safe container. They can last for up to 2 months. When ready, thaw overnight in the fridge and add the lemon curd just before serving for that fresh finish.

Reheating

Since these cheesecakes are best served chilled, reheating isn’t necessary. Just allow frozen cheesecakes to thaw completely in the refrigerator, and enjoy them cold for the best texture and flavor experience.

FAQs

Can I use regular lemon curd instead of Meyer lemon curd?

Absolutely! Regular lemon curd works just fine and will give you that classic tartness. Meyer lemons offer a slightly sweeter, more floral note, but either choice will make your cheesecakes shine.

Do I have to use a water bath when baking these cheesecakes?

While not mandatory, the water bath helps prevent cracking and promotes even baking, resulting in a smoother texture. If you skip it, just be extra careful with baking time and cooling to avoid cracks.

Can I make these cheesecakes dairy-free?

You can try substituting cream cheese and sour cream with dairy-free versions, but keep in mind the texture and flavor might be slightly different. Also, ensure your lemon curd is dairy-free or homemade without butter.

Why is it important to let the cheesecakes cool gradually in the oven?

Cooling gradually prevents the tops from cracking and helps preserve that smooth, creamy texture that’s essential for perfect cheesecakes. It’s a small step that makes a big difference!

How do I prevent the crust from getting soggy?

Baking the crust first sets it and adds crispness, which is crucial to prevent sogginess once the filling is added. Pressing the crust firmly into the pan also creates a sturdy base that stands up well against the creamy filling.

Final Thoughts

There’s really nothing quite like the joy of biting into these Easy Mini Lemon Curd Cheesecakes Recipe — they’re a little burst of sunshine captured in a perfect bite-sized dessert. Whether you’re new to cheesecake baking or a longtime fan, this recipe is guaranteed to bring a smile to your face and a refreshing zing to your palate. So go ahead and give it a try; your taste buds will thank you!