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Mini Lemon Cheesecakes

A buttery crust, a lemon cheesecake filling, fresh lemon curd, and homemade vanilla bean whipped cream make up these amazing mini lemon cheesecakes. 
Course: Cheesecake, Dessert, lemon
Cuisine: Dessert
Keyword: cheesecake, dessert, lemon
Servings: 9

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! 

Notes

See blog post for dietary subs for gluten and dairy.