Bright, creamy, and perfectly portioned! These mini lemon cheesecakes have a buttery graham cracker crust, smooth lemon cheesecake filling, and a glossy lemon curd topping. They’re perfect for spring parties, Easter, Mother’s Day, or any lemon lover!
Ingredients
For the Graham Cracker Crust
1½ cups graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Topping
¾ to 1 cup lemon curd
Fresh lemon slices
Fresh mint leaves, optional
Directions
Preheat the oven to 325°F. Lightly grease 8–10 mini cheesecake molds or line a muffin pan with paper liners.
Mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
Divide the mixture between the molds and press firmly into the bottoms.
Bake the crusts for 5 minutes, then let them cool slightly.
Beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing just until combined.
Mix in the sour cream, lemon juice, lemon zest, and vanilla.
Divide the cheesecake filling evenly over the crusts.
Bake for 18–22 minutes, or until the centers are mostly set with a slight jiggle.
Cool completely, then refrigerate for at least 3 hours, preferably overnight.
Spoon a layer of lemon curd over each cheesecake.
Garnish with a fresh lemon wedge and mint just before serving.
Makes: 8–10 mini cheesecakes
Mini Lemon Cheesecakes with Lemon Curd
