How to make mini lemon cheesecakes. Individual serving size lemon curd cheesecakes topped with whipped cream.
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How to make mini cheesecakes
Hey friends! Today I’d like to share with you one of our family’s favorite dessert – mini cheesecakes! We picked up a MINI CHEESECAKE PAN a couple of years ago and have used it regularly to make bite-sized treats. Over the years we’ve played around with a variety of flavors like our Snicker’s Cheesecakes, Chocolate Chip Cheesecakes, and Caramel Apple Cheesecakes. Recently we came up with a lemon curd mini cheesecake with fresh whipped cream. These two-bite treats are addicting! The recipe makes about 12-15 (depending on the size of your pan), which is perfect when you’re hosting a small gathering or wanting a quick dessert for your family.
Prior to using a mini cheesecake pan, we would make them in muffin tins. They’re slightly bigger but still the perfect individual size serving. If you choose to use a cupcake pan you’ll need to use cupcake liners that will be removed once the cheesecakes have cooled. I’d also like to add that I took a shortcut by using pre-made lemon curd. You can use your favorite recipe for that step or buy a jar at the grocery store (usually next to the jam). I’ve included an Amazon affiliate link to the pan we use. This mini cheesecake pan works great! The cheesecakes are easy to remove, the pan is easy to clean, and they’re a perfect size!
Mini Lemon Cheesecakes
Find the Mini Cheesecake Pan HERE
Lemon Curd Cheesecakes
Ingredients
- 2 8 ounce packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- For the crust:
- 1 cup crushed graham crackers
- 3 tablespoons butter melted
- 1 tablespoon granulated sugar
- lemon curd
- For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Instructions
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Preheat oven to 350 degrees.
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Crush graham crackers in food processor. Combine graham crackers, 3tbsp melted butter and 1tbsp of granulated sugar. Fill the bottom of each cavity with about a tablespoon of graham cracker crumbs. Tip: use a spice jar or small kitchen tool to firmly press the graham crackers into the pan.
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In a large mixing bowl beat together cream cheese and sugar.
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Add eggs, one at a time, and vanilla extract until well combined. Beat until mixture is light and fluffy.
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Pour cream cheese mixture into pan 3/4 of the way full.
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Bake for 12-15 minutes. Turn off oven, leave door slightly open and allow cheesecakes to cool for 5 minutes before removing from oven. Cool completely on wire rack.
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Whisk together sugar and cream in a cold bowl until stiff peaks form.
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Top each cheesecake with a teaspoon of lemon curd. Pipe whipped cream on top. Chill until ready to serve.
More easy Dessert Recipes
- Mini Chocolate Chip Cheesecakes
- Strawberry Pretzel Salad
- Chocolate Toffee Cheesecake Ball
- S’mores Candy Bark
- How to make Ice Cream Cupcakes
These sound wonderful and they are so pretty!
This is so fun! I am re-running my series on cupcakes — Cupcakes on Parade. First appearance was 2013 and, guess what? Your smores ice cream cupcakes are featured in the one that goes live as a blast from the past this Friday on Ducks n a Row! So, I stopped by to see what you’ve been up to lately and pinned this aweseom lemon cheesecake only to see that YOU have featured that great smores recipe today, too! LOL!
This is exactly what I need to make this fathers day! My husband loves cheese cake and I bet he would just LOVE it if I made these for him. Thank you so much for sharing this.
Pined for later! I hope it’s delicious as it looks!
Ummmm, wow! I am in love with anything lemon and these little cheesecakes look absolutely divine! I can’t wait to try these for my family! Pinned!
These are adorable! I’m a total sucker for lemon curd, homemade or from the jar. I’m saving this for next week!
I can so see myself polishing off many of these cheesecakes… I have no self control when it comes to sweet little nibbles like these!
My family and friends LOVE the lemon curd cheesecakes. The fabulous part for me is that we have some family members that have allergies to gluten and with gluten free graham cracker crust crumbles I can make this for the whole family without any stress. I use baking cups and add mini spoons. It makes it ideal to take to a party. Thanks so much for sharing!
These were great! The lemon curd added a nice lighter twist to traditional cheesecake. However, I would recommend adding some melted butter to the graham cracker crumbs to hold the crust together a little more :)
Also, that mini cheesecake pan is amazing! They came out so easily! Thanks for the recipe :)
These were very good but the crust was essentially crumbs and fell apart when taking out of pan and when eating. I would suggest adding butter to the graham cracker crumbs and pressing into pan. Other than that, these were very easy and tasty.
I made these yesterday for a church function. Everyone loved them! The only complaint I have is that the graham cracker crumbs need melted butter and a little sugar added to make them bind together. With this small change, this recipe is definitely a keeper for me!