Easy Mini Lemon Curd Cheesecakes are creamy, refreshing mini desserts with a buttery graham cracker crust, smooth cheesecake filling, and tangy lemon curd topping. Perfect for parties, holidays, and spring gatherings, these elegant cheesecakes are simple to prepare and full of bright citrus flavor.
Total Time:2 hours 38 minutes
Yield:12 mini cheesecakes
Ingredients
1 cup graham cracker crumbs
4 tbsp melted butter
2 tbsp sugar
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 tsp vanilla extract
1 tbsp lemon zest
1/2 cup lemon curd
Whipped cream (optional)
Fresh berries (optional)
Mint leaves (optional)
Powdered sugar (optional)
White chocolate shavings (optional)
Instructions
Preheat the oven to 325°F and line a muffin pan with cupcake liners.
In a bowl, combine graham cracker crumbs, melted butter, and sugar.
Press the crust mixture firmly into the bottom of each liner.
Bake the crusts for 5 minutes, then let cool slightly.
In a large bowl, beat the cream cheese until smooth.
Add the sugar and mix until combined.
Beat in the eggs one at a time.
Stir in sour cream, vanilla extract, and lemon zest until smooth.
Divide the cheesecake filling evenly among the cupcake liners.
Bake for 16 to 18 minutes, or until the centers are mostly set.
Allow the cheesecakes to cool completely before refrigerating for at least 2 hours.
Top each cheesecake with lemon curd before serving.
Add whipped cream, berries, or other optional toppings if desired.
Notes
Store-bought lemon curd works perfectly for convenience.
Mini cheesecakes usually bake evenly without a water bath.
Do not overbake to keep the filling creamy and smooth.
Fresh berries pair beautifully with the lemon flavor.
Freeze cheesecakes without toppings for up to 2 months.
Chilling helps the cheesecakes fully set and improves texture.
Use vanilla wafer or shortbread crumbs for delicious crust variations.
