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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.





  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.