Name: Creamy Mini Lemon Curd Cheesecakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 mini cheesecakes
Cuisine: American
Ingredients: 10 full graham cracker sheets; 0.25 cup granulated sugar; 6 tablespoons unsalted butter; 0.65 cup granulated sugar; 1.5 tablespoons lemon zest; Tablespoon unsalted butter; 16 ounces full-fat cream cheese; 0.65 cup full-fat sour cream; 1 tbsp vanilla bean paste; 2 eggs; 0.75 cup lemon curd

Creamy Mini Lemon Curd Cheesecakes cover

From the Cook

1/3

Creamy Mini Lemon Curd Cheesecakes

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sunday Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Graham Cracker Crust

Preheat the oven to 325°F (163°C). If you're using a cupcake pan, line the cups with paper liners.

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 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!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Water Bath Prevention 💧
Skip the traditional water bath by using a muffin tin—it naturally distributes heat evenly and eliminates cracking while keeping preparation simple and hands-off.
Room Temperature Cream Cheese 🧈
Let cream cheese sit at room temperature for 30 minutes before mixing to ensure a silky, lump-free filling that blends seamlessly with other ingredients.
Lemon Zest Timing ✨
Add lemon zest directly to the cream cheese mixture rather than the curd to infuse the filling with bright citrus flavor that complements the topping perfectly.
Graham Cracker Crust Compression 🤎
Use the bottom of a shot glass or measuring cup to firmly pack the crust into muffin cups, creating a sturdy base that won't crumble when unmolding.
Make-Ahead Strategy ⏰
Prepare the cheesecakes up to 24 hours ahead and add the lemon curd topping just before serving to maintain its silky texture and prevent it from weeping into the filling.