Mini Lemon Cheesecakes (Printable Version)
Delicate individual cheesecakes featuring tangy lemon curd, graham cracker crust and fresh whipped cream garnish.
# What You'll Need:
→ For the crust
01 -
1 cup graham cracker crumbs
02 -
2 tbsp granulated sugar
03 -
4 tbsp unsalted butter, melted
→ For the cheesecake filling
04 -
2 (8 oz) blocks cream cheese, softened
05 -
½ cup granulated sugar
06 -
2 large eggs
07 -
1 tsp vanilla extract
08 -
2 tbsp lemon juice
09 -
1 tbsp lemon zest
→ For the lemon curd topping
10 -
2 large egg yolks
11 -
⅓ cup granulated sugar
12 -
¼ cup fresh lemon juice
13 -
2 tbsp unsalted butter
14 -
1 tsp lemon zest
→ For the garnish
15 -
Whipped cream
16 -
Fresh mint leaves
17 -
Lemon zest or cookie crumbs (optional)
# Steps To Follow:
01 -
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a lined muffin tin or mini cheesecake molds. Bake for 5–6 minutes. Let cool.
02 -
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla, lemon juice, and lemon zest. Pour over crusts and smooth the tops.
03 -
Bake for 16–18 minutes until centers are set but slightly jiggly. Cool completely, then refrigerate for at least 2 hours.
04 -
In a saucepan, whisk egg yolks, sugar, and lemon juice. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in butter and lemon zest. Cool, then spoon over chilled cheesecakes.
05 -
Top each cheesecake with whipped cream. Garnish with a mint leaf and extra zest or crumbs.
# Notes and Tips:
01 -
Chill overnight for the best texture.
02 -
You can use store-bought lemon curd to save time.
03 -
Use a springform mini mold for a clean shape.