Description
These Lemon Mini Cheesecakes are a zesty, bite-sized treat with a tangy lemon flavor and creamy texture. Topped with lemon curd and fresh berries, they’re perfect for parties, spring gatherings, or whenever you crave a refreshing citrus dessert.
Ingredients
For the Crust:
-
1 cup graham cracker crumbs
-
2 tablespoons sugar
-
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
-
8 oz cream cheese, softened
-
1/4 cup granulated sugar
-
1 large egg
-
1 tablespoon lemon juice
-
1 teaspoon lemon zest
-
1/2 teaspoon vanilla extract
For the Lemon Topping:
-
1/4 cup lemon curd
-
Fresh berries and mint leaves, for garnish
Instructions
Make the Crust:
-
Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
-
Combine graham crumbs, sugar, and melted butter. Mix well.
-
Press about 1 tablespoon of the mixture into each liner.
-
Bake for 5 minutes, then let cool.
Make the Cheesecake Filling:
-
Beat cream cheese and sugar until smooth.
-
Add egg, lemon juice, zest, and vanilla; beat until fully incorporated.
-
Spoon filling into liners, about 3/4 full.
-
Bake 15–18 minutes, until centers are just set.
-
Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Add the Lemon Topping:
-
Top each cheesecake with 1 teaspoon of lemon curd.
-
Garnish with fresh berries and mint.
Notes
-
Use a cookie scoop for evenly sized cheesecakes.
-
Can be made ahead and stored in the fridge for up to 3 days.
-
Try flavored curds like raspberry or orange for variety.
