A buttery crust, a lemon cheesecake filling, fresh lemon curd, and homemade whipped cream make up these amazing mini lemon cheesecakes.
Lemon is by far my favorite citrus. I think I could possibly drink lemon curd, but adding a generous spoonful to these mini lemon cheesecakes is really a perfect alternative. We start with a buttery graham cracker crust, and fill it with smooth and creamy lemon cheesecake. Fresh lemon curd comes next, and then homemade vanilla bean whipped cream. It’s a cornucopia of creamy citrusy delight, and I’m betting the cheesecake lovers in your life will absolutely adore it.
What you’ll need to make these mini lemon cheesecakes:
Graham cracker crumbs
Salted butter
Granulated sugar
Cream cheese
Heavy cream
Fresh lemon juice
Pure vanilla extract
A large egg + egg yolks
Salt
Powdered sugar
Vanilla bean paste (optional)
The Crust
This crust is my go-to Graham cracker crust that I use in all my cheesecakes. When I use cookie crumbs, the ratio remains pretty much the same too. The perfect blend of graham cracker crumbs, granulated sugar, and melted salted butter creates the most buttery crust that holds together wonderfully when baked.
The Lemon Cheesecake Filling
This filling is a take on my other cheesecakes as well, with fresh lemon juice added for that amazing lemon flavor. You can absolutely use extracts if you’d like, but I highly recommend fresh juice since you’ll have it on hand if you make the lemon curd from scratch (please do, it’s SO EASY and tastes worlds better than any store bought curd).
The Curd + Whipped Cream
This lemon curd is amazing and really quite simple to make. The key is ensuring that you whisk continuously and then strain to remove any tiny bits of egg that might have cooked even with the constant stirring. You’ll have a perfectly creamy, lemony curd that can be used for cake fillings, cookie toppings, and of course, as the crown jewel of these mini cheesecakes.
The vanilla bean whipped cream is purely optional, but adds such a lovely flavor enhancement. I love lemon and vanilla together (as evidenced by these Mini Tarts with Lemon Curd and Shortbread Crusts ). You can make a simple whipped cream with only heavy cream plus powdered sugar if you do not have the vanilla paste on hand, or you can use pure vanilla extract instead of the paste.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust if you want or need to avoid gluten.
I hope these mini lemon cheesecakes delight you dearly! They are among my favorite creations, and I can’t wait to regal you with more cheesecake flavors coming very soon.
XO,
Heather
Mini Lemon Cheesecakes
Ingredients
- FOR THE CRUST:
- 1 Cup Crushed Graham Cracker Crumbs
- ½ Cup Salted Butter, melted
- 1 Tablespoon Granulated Sugar
- FOR THE CHEESECAKE FILLING:
- 8 Ounces Cream Cheese, softened to room temperature
- ⅓ Cup Granulated Sugar
- ¼ Cup Heavy Cream
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1 Teaspoon Pure Vanilla Extract
- 1 Large Egg
- FOR THE LEMON CURD LAYER:
- 6 Large Egg Yolks
- ¾ Cup Granulated Sugar
- ½ Cup Fresh Squeezed Lemon Juice
- Pinch of Salt
- ½ Cup Salted Butter, softened and cut into four chunks
- 2 Tablespoons Heavy Cream
- FOR THE VANILLA BEAN WHIPPED CREAM:
- 1 Cup Heavy Cream
- ¼ Cup Powdered Sugar
- ½ Teaspoon Vanilla Bean Paste (or Pure Vanilla Extract)
Instructions
- You can make the lemon curd ahead of time, and store it in A jar in the fridge for several days. You can also make it the morning of, and allow it to firm up after you layer it on the cheesecake tart. Either method is fine. For the curd: Beat the egg yolks, sugar, and lemon juice. Mix until combined. Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Add the heavy cream, whisking until completely incorporated. Cool completely in the refrigerator, covering top of curd to prevent a skin from forming.
- Preheat the oven to 350°. Make the crust: mix all crust ingredients until it is the texture of coarse sand, about 30 seconds or so. Line a standard cupcake tin with 12 cupcake wrappers.Using a 2 tablespoon measuring cup, spoon about 2 tablespoon of crust into each cupcake wrapper, using the bottom of a glass or measuring cup to press down on each crust until they are even.
- Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix until well incorporated. Add the heavy cream, lemon juice, and vanilla extract, and mix until smooth and lump-free, about 30 more seconds. Finally add the egg and mix until just incorporated. Top each crust with about ¼ cup cheesecake filling, to just below the top of each liner. Bake at 350 degrees for 15-18 minutes or until set on the outside and slightly soft in the middle. Allow to cool completely either on the counter or in the refrigerator.
- Spoon about 2 tablespoon of lemon curd evenly onto each cheesecake, stopping just before the edge. Refrigerate for 1-2 hour or overnight, until completely chilled.
- Make the whipped cream by beating the heavy cream, powdered sugar, and vanilla bean paste or extract on high until stiff peaks form. Spread or pipe onto mini cheesecakes. Serve immediately.
- Cover and store any leftovers in the fridge for up to three days. Best stored without whipped cream, and add the cream right before serving each day. Makes 9 mini cheesecakes. Enjoy!
Leave a Comment