Mini Lemon Cheesecakes

Nothing says spring more than some fresh lemon curd! Especially when paired into a perfect bite-sized little cheesecake! These little treats would be perfect for a party, birthday, or just a little indulgence. Let’s get baking!



  • 1 tbsp brown sugar
  • 3/4 cup graham crackers, crushed
  • 3 tbsp butter, melted

Cheesecake Filling

  • 12 oz cream cheese, softened
  • 1/4 cup sour cream
  • 2 eggs
  • 1 tsp lemon zest
  • 1/2 cup sugar

Lemon Curd

  • 1/3 cup Meyer lemon juice
  • 1/2 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tbsp butter, chilled
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • pinch of salt

  1. Start by pre-heating your oven to 350 F. Line a cupcake pan with 12 papers.

2. Mix together your brown sugar, graham crackers, and melted butter in a small bowl. Once mixed, put one spoon full into the bottom of the cupcake paper and press down. Repeat until all cupcake papers are filled. Set aside.

3. Beat together your cream cheese until light and smooth. Add in your sugar and continue beating.

4. Next, add in your sour cream, zest, and eggs. Beat until smooth and creamy.

5. Add cheesecake filling into cupcake tins and bake for 18-22 minutes until middle is set. They will be puffed up.

6. Once baked, remove from oven and let cool for 10 minutes. During this time, the cheesecakes will slightly deflate. Next, chill in the fridge for at least 2 hours.

While the cheesecakes are chilling, let’s make the lemon curd!

7. Bring lemon juice to a simmer. Keep a close eye on it so it doesn’t burn.

8. Whisk your eggs and yolk in a medium bowl. Next, gradually add your sugar to the eggs while whisking.

9. Add hot lemon juice to the egg mixture and whisk. Then, put the lemon mixture back into the pot.

10. Cook until thickened and lighter in color.

11. Once thickened, remove from heat and add butter. Mix until butter is completely melted. then, stir in your cream, vanilla extract, and salt. (If the cheesecakes are still cooling once your lemon curd is done, just place the curd into a small bowl with plastic wrap and put into the fridge until the cheesecakes are done cooling.)

12. Once cheesecakes are cooled, scoop a small amount of curd onto the top of the cheesecakes.

13. Garnish with lemon zest and whip cream. (optional)

Ta-da! 🙂

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