Mini Lemon Cheesecake
Yields 12
Enjoy this recipe to make Mini Lemon Cheesecake! Enjoy this easy to make and easy to eat and transport lemon cheesecake bites!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Crust
  1. 1 cup graham cracker crumbs
  2. 1 teaspoon lemon zest, finely grated
  3. ¼ cup light brown sugar, firmly packed
  4. 3 tablespoons unsalted butter, melted
Cheesecake Layer
  1. 2 packages (8 ounces each) cream cheese, softened
  2. ½ cup white granulated sugar
  3. 1 tablespoon lemon juice
  4. 1 teaspoon lemon zest, finely grated
  5. 1 teaspoon vanilla extract
  6. 2 large eggs
Lemon Curd Topping
  1. 2 large eggs
  2. ½ cup white granulated sugar
  3. 3 tablespoons fresh lemon juice, room temperature
  4. 2 tablespoons unsalted butter, frozen and diced
  5. 2 teaspoons lemon zest, finely grated
  6. ¼ cup heavy whipping cream, chilled
Instructions
  1. Preheat oven to 325°F. Butter a 12-cup muffin pan and line each hole with baking paper. Set aside.
Crust
  1. Combine together graham crumbs, lemon zest, light brown sugar and melted butter. Stir together with a fork until mixture resembles coarse crumbs.
  2. Place 1 heaping tablespoon of crust mixture into each muffin pan hole and firmly press until packed. Bake for 5 minutes in preheated oven. Remove pan from oven and allow to cool until needed. Do not turn oven off.
Cheesecake Layer
  1. Set mixer speed to medium. Beat together cream cheese and sugar until light and fluffy. Beat in lemon juice, lemon zest and vanilla. Beat in eggs, one at a time, beating well after each addition.
  2. Divide cream cheese mixture among prepare crusts. Bake for 20 to 25 minutes or until centers are nearly set and still moist. Remove pan from oven and allow cakes to cool in pan on a wire rack.
  3. Chill cakes in pan for at least 4 hours, or overnight.
  4. Remove cakes from pan and peel off baking paper.
Lemon Curd Topping
  1. Combine together eggs, sugar, and lemon juice in a non-reactive steel bowl. Whisk together until blended. Set bowl over a pan of simmering water, and continue stirring until thick or until it reaches about 160°F, approximately 10 minutes of cooking time.
  2. Remove from heat and pour into a bowl, through a fine sieve, to remove any lumps.
  3. Whisk butter into the curd, adding one piece at a time, until completely melted. Stir in lemon zest. Allow to cool and cover with plastic wrap to prevent a skin from forming on top of the curd. Chill until needed.
  4. Just before spreading curd over mini cheesecakes, whip cream until thick and doubled in volume. Fold into curd and pipe or spread over cakes.
Notes
  1. Lemon curd can be made a day or two ahead, and kept in the refrigerator until needed. Decorate cheesecakes with candied strips of lemon peel, if desired.
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