These delectable Lemon Curd Cheesecakes immediately caught my eye, when I cracked open my friend Mary’s new cookbook. Who doesn’t love their own dessert??

Mini Cheesecakes are perfect for portion control. You still get to enjoy a luscious cheesecake without having to spend the next day on the treadmill, right?

Overhead view of Two Lemon Curd Mini Cheesecakes on dessert plate

Why You’ll Love these Mini Cheesecakes

  • Built-in portion control is always a bonus.
  • It’s always great fun to get your own personal dessert!
  • If you love cheesecake or lemon desserts, this is a delicious way to indulge.

Frequently Asked Questions

How Do You Make Mini Cheesecakes?

Use regular or mini muffin tins to layer the crust, then the filling. Bake, cool, garnish and indulge! It’s a simple process and everyone loves an individual dessert.

What is Lemon Curd?

Lemon curd is a creamy topping or spread made with lemon juice, sugar, butter, and egg yolks. These ingredients are cooked together until thick. Once cooled, it’s thick enough to spread and is delicious used on baked goods.

What Can You Do With Lemon Curd?

Besides using to flavor a cheesecake, lemon curd is wonderful on pancakes, crepes, and waffles. It can be a filling for donuts, pastries, and tarts. Add some to your sweetened whipped cream for a lovely twist.

Overhead view of one lemon swirl cheesecake on a square white plate

Tips for Making Mini Cheesecakes

  • You can make mini cheesecakes in muffin tins, mini muffin tins, or even ramekins.
  • It’s best to line the baking pan with cupcake liners for easy removal.
  • Use a tassie tamper to press the crust onto the bottom of each cupcake liner.
  • To serve, place the lined mini cheesecake into a second cupcake liner for a nice presentation, as the original liner will get greasy from the butter in the crust.
  • PRO-tip: As with all cheesecakes, have the cream cheese and eggs at room temperature for the smoothest batter.
  • PRO-Tip: Thin the lemon curd with about 2 teaspoons of lemon juice. These cheesecakes cracked across the surface when I first made them. After some research, I found that adding a swirl of anything too thick is apt to cause cracking as the cheesecakes bake, then cool. 
  • PRO-Tip: Bring your cheesecakes out of the refrigerator before you sit down to dinner. You’ll be surprised how much creamier they taste when brought to room temperature!

How to Make Mini Cheesecakes

Who doesn’t love their own mini dessert? Built-in portion control is always a bonus, though these citrus-swirled Lemon Curd Mini Cheesecakes will have you yearning for seconds. 

  1. Preheat the oven and line a muffin tin with paper liners
  2. Make the crust and tamp into the bottom of each liner.
  3. Blend the filling, then scoop onto the crusts, almost to the top
  4. Swirl some lemon curd over the surface of each cheesecake.
  5. Bake as directed.
  6. Let cool, then refrigerate.

Made in a muffin tin, a classic graham cracker crust is pressed into the paper liners, then topped with a vanilla-scented cheesecake batter. A teaspoon of lemon curd is dolloped on top of the batter, then gently given a swirl with a toothpick. Lemon fans will love this easy peasy way to get their fix!

If you love individual desserts, you might also like these Mini Vanilla Bean Cheesecakes.

Two mini cheesecakes on a round white dessert plate

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Two mini cheesecakes on a round white dessert plate

Lemon Curd Mini Cheesecakes

Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Yield 16 mini cheesecakes

Easy mini cheesecakes swirled with lemon curd! Recipe reprinted with permission of Mary Younkin.

Ingredients

Crust:

  • 1 1/4 cups (100 g) graham cracker crumbs, about 10 crackers
  • 1/2 cup (112 g) unsalted butter, melted
  • 1/4 cup (55 g) packed light brown sugar

Filling:

  • 24 ounces (672 g) cream cheese, at room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (55 g) packed light brown sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 3 eggs
  • 1/2 cup (120 g) lemon curd
  • 2 teaspoons fresh lemon juice

Instructions

  1. Preheat the oven to 325º F (170ºC, or gas mark 3). Prepare a muffin tin or cupcake tin with 15 or 16 paper liners.
  2. To make the crust, mix together the graham cracker crumbs, melted butter, and brown sugar in a small bowl.
  3. Scoop 1 tablespoon (12 g) of the crust mixture into the bottom of each of the prepared liners.
  4. Press down the mixture with a small measuring cup or the bottom of a drinking glass.
  5. To make the filling, in a bowl, beat the cream cheese and both sugars together on high speed until smooth.
  6. Add the vanilla and the eggs. Beat again on medium speed until the mixture is smooth.
  7. Scoop 3 to 4 tablespoons (45-60 g) of the filling over the crusts, filling each cup almost to the top.
  8. Put the lemon curd into a small bowl, then whisk in 2 teaspoons of lemon juice to thin.
  9. Spoon 1 teaspoon (5 g) of lemon curd on top of each cupcake and swirl lightly with a toothpick. Or, alternatively, put 3 small spoonfuls (1/4-1/3 teaspoon) on top of each cheesecake, then swirl by passing a toothpick through all 3 spoonfuls using a toothpick.
  10. Bake for 24 minutes and then remove from the oven. The cheesecakes will be puffy and rounded when you remove them from the oven, but they will sink as they cool.
  11. Let cool at room temperature for about an hour, then transfer to the refrigerator and chill for at least 4 hours.

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Nutrition Information:

Yield:

16

Serving Size:

1 cheesecake

Amount Per Serving: Calories: 204Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 78mgSodium: 312mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 11g

HOW MUCH DID YOU LOVE THIS RECIPE?

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Friends sampling Lemon Curd Mini Cheesecakes

Neighbors over on a Friday night. They sampled and raved about these lemon gems in 2016.