The Creamiest Mini Lemon Curd Cheesecakes
This post might have affiliate links. For full details please see my disclosure policy.
These mini lemon cheesecakes might just be one of my favorite desserts of all time. They have crumbly graham cracker crust, lemon-scented cream cheese filling, and super creamy homemade lemon curd on top. Could it get any better? Well yes, cause this dessert is also make-ahead and only takes 25 minutes of actual prep. So much easier than a traditional cheesecake!
The bad news is that it snowed in Reno this week. But the good news is that I also found bags of Meyer lemons at Trader Joe’s. We take the small moments of joy we can get in these days between winter and spring. I mean, you know I’m a winter girlie at heart, but enough is enough. I’m ready to bust out a sundress, plant an herb, and drink some rosé.
But anyways, back to the Meyer lemons. Anytime I find a bag, then you can be absolute sure I’m whipping up a batch of homemade Meyer lemon curd stat. It’s obviously a staple in my lemon curd cookies, but I’ve also been loving it on top of cheesecake lately.
If you’re in need of a little sunshine, but it’s still cold AF where you live, then take solace in the bright flavors of these little cheesecakes. First of all, they’re super easy to make so there’s that. But I’ve also been making this cheesecake recipe since I was in pastry school and it’s legit. The filling is ridiculously creamy, never ever grainy, and has a lovely pop of vanilla bean and lemon zest.
Tips for creamy cheesecake filling
Before we get started, it’s important to keep a few things in mind while you’re making this recipe. If you want silky, smooth filling, then these are some of my favorite pastry school tips for amazing cheesecake every time!
- Bring the ingredients to room temp for about 1 hour before mixing. If the ingredients are cold, the filling will be lumpy.
- Make sure you don’t over-bake the cheesecake or it will be dense and crumbly. It’s ready when the edges are set and the centers are just a bit jiggly but not liquid-y.
- Let the cheesecakes set for at least 2-4 hours. You need to cool cheesecake low-and-slow so that it sets without cracking!
Homemade or store-bought lemon curd?
Typically, I use homemade lemon curd in this recipe because it’s smoother, less sweet, and honestly just tastes better. But I know eggs are a little crazy price-wise right now, and we’re all short on time. So if you need a shortcut, just stick with a jar of good-quality store-bought lemon curd instead!
Also, if you can’t find Meyer lemons, you can always use regular lemons. Regular lemons are more tart, so try a mix of lemon juice & orange juice for a sweeter, more balanced curd.
How to make graham cracker crust
To tell if the crust is ready, press a small amount together with the palm of your hand. If it sticks together and doesn’t crumble apart, it’s ready to go!
Make the filling & bake
I like to start by beating the sugar & lemon zest until the zest releases its oils. This is my #1 trick for pretty much any lemon dessert because it makes the filling taste super lemony! Just don’t over-beat or the filling could come out bitter. About 30-60 seconds should do it.
Storing leftovers & make-ahead tips
Since these cheesecakes need to chill for about 2-4 hours, they’re an amazing make-ahead dessert! Typically, I make them the night before so they have plenty of time to set in the fridge overnight. I would just top the cheesecakes with the curd right before serving so it doesn’t drip over the sides.
If you have leftovers, place them in a single layer in an airtight container. You can refrigerate them for 2-3 days, but the crust will get soggier the longer it sits.
Using a cupcake pan
If you don’t have a mini cheesecake pan, you can 100% still make this recipe! Just use a standard cupcake pan. But, use paper liners so they’re easy to remove from the cups. Also, since the cups are smaller, you’ll probably end up with 16-18 cheesecakes instead of 12.
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Easy Mini Lemon Curd Cheesecakes
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets
- 1/4 cup granulated sugar (50 grams)
- 6 Tablespoons unsalted butter, melted & cooled (86 grams)
Lemon Cheesecake Filling
- 2/3 cup granulated sugar (132 grams)
- 1 1/2 Tablespoons lemon zest (12 grams)
- 2 Tablespoons unsalted butter, softened (28 grams)
- 16 ounces full-fat cream cheese, softened (454 grams)
- 2/3 cup full-fat sour cream, room temperature (152 grams)
- 1 Tablespoon vanilla bean paste or vanilla extract (15 milliliters)
- 2 large eggs, room temperature
- 3/4 cup Meyer lemon curd or store-bought (240 grams)
Equipment
- Food processor or rolling pin
- Stand mixer or hand mixer
- Mini cheesecake pan or standard cupcake pan with paper liners
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F (163°C). If you're using a cupcake pan, line the cups with paper liners. (See the Recipe Notes for more details on using a standard cupcake pan.)
- Add the graham cracker sheets to the bowl of a food processor and pulse until you have finely ground crumbs. You should have around 1 1/2 cups of crumbs (148 grams). Add the sugar and melted butter, and pulse the mixture until the crust is thick and sticks together.
- Evenly divide the graham cracker mixture into the mini cheesecake cups, about 2 Tablespoons per cup (or 1 1/2 Tablespoons per cupcake liner). Using a pastry tamper or the handle of a wooden spoon, press the mixture evenly into the bottom of the cups. Bake for 5-6 minutes, until the crusts are set and golden-brown. Let the crusts cool completely while you prepare the filling.
Lemon Cheesecake Filling
- Fill an oven-safe pan (like a small cake pan) with a few inches of water. Set aside.
- Add the sugar and lemon zest to a large mixing bowl. Using a hand mixer or stand mixer, beat the sugar and lemon zest together until it smells fragrant and the lemon zest has released its oils, 30-60 seconds. Then, beat in the butter – the mixture will be grainy. Add the cream cheese and beat until it's light and fluffy, scraping down the sides of the bowl every once in a while. Mix in the sour cream and vanilla bean paste. Add the eggs and beat just until the filling is well-combined.
- Using a #20 cookie scoop, evenly divide the filling between the cooled crusts, about 3 Tablespoons per cup (or 2 Tablespoons per cupcake liner). Use a butter knife to smooth the filling evenly over the crusts, making sure it gets into all the nooks and crannies.
- Place the mini cheesecake pan (or cupcake pan) on the middle rack of the oven and set the pan of water on the rack under the mini cheesecakes. Bake at 325°F (163°C) for 15-16 minutes, or until the edges are set and the centers are still a bit wobbly (but not liquid-y). If they're not done after 16 minutes, bake them for another 1-3 minutes, as needed.
- Once the cheesecakes are baked, turn off the oven and crack the oven door. Let the mini cheesecakes cool in the oven for 30-60 minutes to keep the tops from cracking. Then, cover the pan and refrigerate the cheesecakes for another 2-4 hours or until the filling is completely set. Right before serving, top each cheesecake with about 1 Tablespoon (20 grams) of lemon curd. Enjoy!
