Mini Lemon Cheesecakes

These adorable lemon cheesecake bites are the perfect summer treat. A tart lemon curd made in the microwave tops a light and sweet cheesecake. These are a must try!

Course Dessert

Cuisine American

Keyword homemade lemon curd, how to make lemon curd, lemon cheesecake, lemon cheesecake bites, mini lemon cheesecake

Prep Time 10

Cook Time 30

Servings servings

Calories 317kcal

Author Beth Pierce

Ingredients

Crust

3/4 cup graham crackers crumb
1 tablespoon sugar
3 tablespoons butter melted

Cheescake

16 ounces cream cheese softened 2 boxes
3 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1 egg

Lemon Curd Topping

4 tablespoons butter
1/2 cup sugar
3 egg yolks
1/2 cup fresh lemon juice
2 tablespoons lemon zest
12 small lemon wedges

Instructions

Preheat oven to 290 degrees. Spray mini cheesecake pan with nonstick baking spray or line standard cupcake pan with liners.
Combine graham cracker crumbs, 1 tablespoon sugar and 3 tablespoons melted butter in small bowl. Divide evenly in pan and press down to create the crust.
In stand mixer on medium speed beat cream cheese until smooth. Beat in sugar, lemon juice and lemon zest. Turn to low and mix in egg just until incorporated. Fill each cheesecake slot about 1/4 inch from the top. Bake 20-25 minutes or just until set. Refrigerate in pan until cool.
Melt 4 tablespoons butter and allow to cool for 5 minutes. In medium microwavable bowl whisk 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon. Curd will thicken more as it cools.
Remove cooled cheesecakes and top with a tablespoon of curd and small lemon wedge. Serve immediately. Store leftovers in the refrigerator.

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