Mini Lemon Cheesecakes
Mini lemon cheesecakes are topped with lemon curd and fresh berries for a bright addition to any summer menu.
Servings 12 mini cheesecakes
Ingredients
For the cheesecake:
- 16 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- zest of one large lemon
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 12 vanilla wafer cookies
For the topping:
- 1 cup store bought or homemade lemon curd
- fresh raspberries optional
Instructions
- Preheat oven to 325°F. Line 12 muffin cups with paper baking liners.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes.
- In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until sugar becomes moist and fragrant. Add lemon sugar to cream cheese and mix until light and fluffy. Add eggs, vanilla and lemon juice and mix until smooth.
- Place a wafer (flat side down) in the bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.
- Bake in preheated oven for 22 to 24 minutes or until the centers are almost set. Cool in the pan on a wire rack. Note: The mini cheesecakes will deflate in the centers upon cooling. This is expected and leaves a nice spot to hold any toppings you choose to add.
- Refrigerate 4 hours or overnight.
- Just before serving, garnish cheesecakes with lemon curd and fresh raspberries, or any other toppings you like such as homemade blueberry sauce, homemade raspberry sauce, strawberry pie filling, etc.
Notes
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Wait to add toppings until just before serving.