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Lemon Curd Mini Cheesecakes on a white plate with dried lemon slices and a fork

Lemon Curd Mini Cheesecakes

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I’m always excited when a blogger friend hits the big time. Mary Younkin just published The Weeknight Dinner Cookbook, with simple family-friendly recipes for everyday home cooking. It belongs in every kitchen! I cracked open the cookbook the minute it arrived at my doorstep and went straight to the dessert recipes. These delectable Lemon Curd Mini Cheesecakes immediately caught my eye!

Two Lemon Curd Mini Cheesecakes on dessert plates with dried lemon slices

Lemon Curd 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. 

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.

Lemon Curd Mini Cheesecakes on a white plate with dried lemon slices and a fork

Simple and Family-Friendly Recipes

Mary was true to her word when she added the above to her byline, “Simple and Family-Friendly Recipes”. All the recipes in The Weeknight Dinner Cookbook are easy and approachable. From the minimal prep category to meals under 25 and 45 minutes to seasoning mixes and salad dressings to simple side dishes to stress-free desserts, you’re certain to find numerous winners.

I eyed her Honey Soy Broiled Salmon and Chicken Cordon Blue Sliders for dinner options and the Skillet Mexican Street Corn and Parmesan Herb Potatoes for side dishes. The Chocolate Glazed Chocolate Chip Pound Cake was a contender along with these Mini Lemon Curd Cheesecakes for the grand finale. This cookbook would make a fabulous shower or holiday gift, or just give it to yourself!!!

Find Mary on social media: BlogFacebookTwitterInstagram – Pinterest

Lemon Curd Mini Cheesecakes | Individual vanilla cheesecakes swirled with lemon curd

Lemon Curd Mini Cheesecakes | Individual vanilla cheesecakes swirled with lemon curd

Lemon Curd Mini Cheesecakes

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

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



  • 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


  • 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


  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. Scoop 1 tablespoon (12 g) of the crust mixture into the bottom of each of the prepared liners. Press down the mixture with a small measuring cup or the bottom of a drinking glass.
  3. To make the filling, in a bowl, beat the cream cheese and both sugars together on high speed until smooth. Add the vanilla and the eggs. Beat again on medium speed until the mixture is smooth. Scoop 3 to 4 tablespoons (45-60 g) of the filling over the crusts, filling each cup almost to the top. Spoon 1 teaspoon (5 g) of lemon curd on top of each cupcake and swirl lightly with a toothpick.
  4. 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. Let cool at room temperature for about an hour, then transfer to the refrigerator and chill for at least 4 hours.

Nutrition Information:



Serving Size:

1 cheesecake

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


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Lemon Curd Mini Cheesecakes | Individual vanilla cheesecakes swirled with lemon curd

Friends sampling Lemon Curd Mini Cheesecakes

Neighbors over on Friday night who sampled and raved about these lemon gems!!


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16 comments on “Lemon Curd Mini Cheesecakes”

  1. Beautiful pics and yummy mini cheesecakes.
    Have a nice week

  2. I love mini desserts, they are always so cute. Now you already know that we love our lemony desserts and I can bet we’d love these too. Congrats to your friend with her lovely cookbook.

  3. I’ll bet they were a big hit! Lemon is always so refreshing in the summer:@)

  4. I’m thrilled you enjoyed the cheesecakes and the cookbook, Liz! Your photos are beautiful!! Now I want to make them all over again.

  5. Wonderful Lizzy!!! I love lemon curd and these look delicious!!
    Im pinted 🙂

  6. I think you say only Pin ?
    But you understand me !!!

  7. Mini is good…easy for portion control and so adorable too.

  8. Love the group shot! What a fun dessert, I always prefer smaller servings like this. Total yum!!

  9. Love the picture of you and your friends enjoying these yummies! They look fantastic!

  10. These mini cheesecakes look wonderful. Mary’s new cookbook looks and sounds great!

  11. These look sooooooooooo GOOD !!
    My family loves lemon cakes/cookies/pies etc so I really have to make them

  12. Those are so adorable! I should make these for my Dad for a belated birthday gift!

  13. These are the perfect size and I love those pretty lemony swirls!

  14. Lovely light lemony bliss may soon be baking in my kitchen…Lemon (and chocolate) are my husband’s assistant’s favorite =)

  15. Along with chocolate lemon curd is something everyone in my family agrees on. These are cutie patooties!

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