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4.67 from 3 votes

Lemon Curd Cheesecakes


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a large mixing bowl beat together cream cheese and sugar.
  4. Add eggs, one at a time, and vanilla extract until well combined. Beat until mixture is light and fluffy.
  5. Pour cream cheese mixture into pan 3/4 of the way full.
  6. 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.
  7. Whisk together sugar and cream in a cold bowl until stiff peaks form.
  8. Top each cheesecake with a teaspoon of lemon curd. Pipe whipped cream on top. Chill until ready to serve.