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5 from 1 vote

Mini Lemon Cheesecakes

A homemade graham cracker crust topped with a creamy cheesecake swirled with lemon curd.
Prep Time30 mins
Cook Time25 mins
Resting Time2 hrs
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, frozen pink lemonade pie, lemon curd, mini cheesecake, mini lemon cheesecakes
Servings: 12 mini cheesecakes
Calories: 340kcal

Ingredients

For Crust:

  • 6 sheets graham crackers crushed
  • pinch of salt
  • 1 1/2 tablespoons (18 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter melted

For Lemon Curd:

  • 1/3 cup plus 1 tablespoon (75 grams) granulated sugar
  • 1/4 cup (48 grams) lemon juice fresh squeezed
  • 1 large (50 grams) egg
  • 1 large (15 grams) egg yolk
  • 6 tablespoons (90 grams) unsalted butter cubed and softened

For Filling:

  • 2 blocks (454 grams) cream cheese room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs room temperature
  • 1/3 cup (75 grams) heavy cream room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice fresh-squeezed

For Topping (optional):

  • 2 large egg whites
  • 2 tablespoons (18 grams) granulated sugar

Instructions

For Crust:

  • Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set aside.
  • In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
  • Use the bottom of a clean cup to firmly press about 1-1 1/2 tablespoons of the crumb mixture into each liner.
  • Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.

For Lemon Curd:

  • In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk.
  • Place the bowl over a small saucepan of simmering water and add the butter.
  • Let the mixture cook over low heat for about 15 minutes, whisking occasionally.
  • You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise.
  • Remove the curd from the heat and cover the surface of the curd with plastic wrap. Place the curd in the fridge while you make the filling.

For Filling:

  • Turn the oven down to 300 degrees (F).
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
  • Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
  • Add the heavy cream, vanilla, and lemon juice. Mix until fully combined.
  • Fill each liner up almost to the top.
  • Add about 1/2 tablespoon of the lemon curd to the top of each cheesecake. You will have some curd left over. Use a knife to swirl the curd into the cheesecake filling.
  • Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
  • Transfer cheesecakes to the fridge until ready to serve.

For Topping (optional):

  • Add the egg whites and sugar to a heat proof bowl. Set bowl over a saucepan of simmering water.
  • Whisk constantly for about 8-10 minutes. The sugar should be dissolved and it should reach 175 degrees (F).
  • Transfer the mixture to the bowl of a stand mixer and beat on high for about 6 minutes or until the mixture reaches stiff peaks.
  • Transfer the meringue to a piping bag and pipe your desired amount on top of each cooled cheesecake.
  • Use a kitchen torch to toast the meringue.

Nutrition

Serving: 1mini cheesecake | Calories: 340kcal | Carbohydrates: 30.5g | Protein: 5.2g | Fat: 22.9g | Saturated Fat: 13.2g | Cholesterol: 110mg | Sodium: 247mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 21g | Calcium: 41mg | Iron: 12mg