Description
These Easy Mini Lemon Curd Cheesecakes combine a buttery graham cracker crust with a tangy, creamy lemon cheesecake filling topped with bright Meyer lemon curd. Baked in mini molds using a water bath to ensure a smooth texture and prevent cracking, these bite-sized treats are perfect for gatherings or a refreshing dessert at home.
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets
- 50 grams granulated sugar (1/4 cup)
- 86 grams unsalted butter, melted and cooled (6 Tablespoons)
Lemon Cheesecake Filling
- 132 grams granulated sugar (2/3 cup)
- 12 grams lemon zest (1 1/2 Tablespoons)
- 28 grams unsalted butter, softened (2 Tablespoons)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 152 grams full-fat sour cream, room temperature (2/3 cup)
- 15 milliliters vanilla bean paste or vanilla extract (1 Tablespoon)
- 2 large eggs, room temperature
Topping
- 240 grams Meyer lemon curd or store-bought (3/4 cup)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line a cupcake pan with paper liners if using, or prepare a mini cheesecake pan as preferred.
- Make Graham Cracker Crust: Pulse the graham cracker sheets in a food processor until finely ground into about 1 1/2 cups (148 grams) of crumbs. Add sugar and melted butter and pulse until the mixture holds together when pressed.
- Form and Bake Crusts: Divide the crust mixture evenly into mini cheesecake cups—about 2 tablespoons each—or 1 1/2 tablespoons per cupcake liner. Press firmly using a tamper or wooden spoon handle. Bake for 5-6 minutes until crusts are set and golden. Allow to cool completely.
- Prepare Water Bath: Fill an oven-safe pan with a few inches of water; this will be used to bake the cheesecakes gently and prevent cracking.
- Create Lemon Cheesecake Filling: In a large bowl, beat sugar and lemon zest for 30-60 seconds until fragrant. Add softened butter and blend; the mixture will be grainy. Beat in cream cheese until light and fluffy, scraping the bowl sides occasionally. Mix in sour cream and vanilla. Beat in eggs just until combined.
- Fill Crusts: Using a #20 cookie scoop or spoons, portion about 3 tablespoons of filling into each cooled crust, smoothing it evenly with a butter knife to fill all gaps.
- Bake Mini Cheesecakes: Place the cheesecake pan on the middle rack and the water bath pan on the rack beneath it. Bake at 325°F (163°C) for 15-16 minutes, or until edges are set and centers are slightly wobbly. If needed, bake 1-3 minutes longer.
- Cool Cheesecakes Gradually: Turn off the oven, crack the door open, and let cheesecakes cool inside for 30-60 minutes to prevent cracking. Then cover and refrigerate for 2-4 hours until completely set.
- Add Lemon Curd Topping and Serve: Just before serving, top each mini cheesecake with about 1 tablespoon (20 grams) of Meyer lemon curd. Enjoy!
Notes
- Use paper liners if baking in a standard cupcake pan for easier removal and presentation.
- If you don’t have a food processor, place graham crackers in a sealed bag and crush finely with a rolling pin.
- Allow all dairy ingredients to come to room temperature for smooth batter and better incorporation.
- The water bath (bain-marie) technique ensures a creamy, crack-free cheesecake texture.
- Letting cheesecakes cool slowly in the oven prevents the tops from cracking while baking.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
