Description
These Easy Mini Lemon Curd Cheesecakes feature a buttery graham cracker crust topped with a creamy and tangy lemon-infused cheesecake filling, finished with a dollop of vibrant Meyer lemon curd. Perfectly portioned as individual treats, these cheesecakes are baked in a water bath to ensure a smooth, crack-free texture and chilled before serving for the perfect balance of flavor and creaminess.
Ingredients
Crust
- 10 full graham cracker sheets
- 50 grams granulated sugar (1/4 cup)
- 86 grams unsalted butter, melted and cooled (6 Tablespoons)
Filling
- 132 grams granulated sugar (2/3 cup)
- 12 grams lemon zest (1 1/2 Tablespoons)
- 28 grams unsalted butter, softened (2 Tablespoons)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 152 grams full-fat sour cream, room temperature (2/3 cup)
- 15 milliliters vanilla bean paste or vanilla extract (1 Tablespoon)
- 2 large eggs, room temperature
Topping
- 240 grams Meyer lemon curd or store-bought (3/4 cup)
Instructions
- Prepare the Graham Cracker Crust: Preheat the oven to 325°F (163°C). If using a cupcake pan, line the cups with paper liners. Process the graham crackers in a food processor until finely ground (about 1 1/2 cups or 148 grams). Add sugar and melted butter and pulse until the mixture sticks together. Evenly divide about 2 tablespoons of crust mixture into each mini cheesecake cup and press down firmly with a tamper or spoon handle. Bake for 5-6 minutes until set and golden brown. Let cool completely.
- Prepare the Water Bath: Fill an oven-safe pan with a few inches of water and set aside. This will create steam for gentle baking of the cheesecakes to prevent cracking.
- Make the Lemon Cheesecake Filling: In a large bowl, beat sugar and lemon zest with a mixer for 30-60 seconds until fragrant and oils release. Add softened butter and beat until grainy. Gradually add softened cream cheese and beat until light and fluffy, scraping sides occasionally. Mix in sour cream and vanilla bean paste. Lastly, add eggs and mix just until combined, careful not to overbeat.
- Assemble the Cheesecakes: Using a #20 cookie scoop, evenly distribute about 3 tablespoons of filling into each cooled crust cup. Smooth the tops carefully with a butter knife, ensuring the filling reaches all edges.
- Bake in a Water Bath: Place the mini cheesecake pan on the middle oven rack. Position the water bath pan on the rack below. Bake at 325°F (163°C) for 15-16 minutes until edges are set but centers are still slightly wobbly. If needed, bake an additional 1-3 minutes but avoid overcooking.
- Cool Gradually to Avoid Cracks: Turn off the oven, crack the door, and let the cheesecakes cool inside for 30-60 minutes. This gradual cooling helps prevent tops from cracking.
- Chill Until Set: Cover the pan and refrigerate the cheesecakes for 2-4 hours or until completely set and firm.
- Add Lemon Curd Topping and Serve: Just before serving, spoon approximately 1 tablespoon (20 grams) of lemon curd atop each mini cheesecake. Enjoy the bright, creamy dessert!
Notes
- Using paper liners in the cupcake pan makes removing mini cheesecakes easier.
- The water bath (bain-marie) is essential for gentle cooking and crack-free cheesecake tops.
- Softened ingredients at room temperature help achieve a smooth, lump-free filling.
- Be careful not to overbeat eggs to avoid cracking and tunneling.
- Meyer lemon curd adds a sweeter, more floral lemon flavor, but regular lemon curd works well too.
- Mini cheesecakes can be stored refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
