Baked Mini Lemon Cheesecakes
Calories: 30
Adjust Servings Here: 12 servings
Description
These baked mini lemon cheesecakes feature a buttery crust, zesty baked filling, and a vibrant lemon curd topping. Easy muffin pan dessert with big flavor!
Ingredients
For the Crust
- 150 g (1½ cup) Crushed graham crackers or digestive biscuits
- 60 g (¼ cup) Unsalted butter melted
For the Cheesecake Filling
- 750 g (26 oz) Full-fat cream cheese softened
- 200 g (1 cup) Granulated sugar
- 240 g (1 cup) Sour cream
- 120 ml (½ cup) Heavy cream
- 4 large Eggs
- 4 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- Zest of 1 lemon
Mascarpone Whipped Cream
- 120 ml (½ cup) Heavy cream cold (½ cup)
- 125 g (4½ oz) Mascarpone cheese
- 2 tbsp Powdered sugar
- ½ tsp Vanilla extract
For the Topping
- 120 g (½ cup) Lemon curd store-bought or homemade
- Fresh lemon zest or thin lemon wedges for garnish, optional
Instructions
- Prep the Pan - Preheat the oven to 150°C / 300°F. Line a 12-cup muffin pan with paper liners.
- Make the Crust - Mix crushed cookies with melted butter until evenly combined. Press 1 to 1½ tablespoons of crust mixture into the bottom of each liner. No pre-baking required.150 g Crushed graham crackers or digestive biscuits , 60 g Unsalted butter
- Make the Cheesecake Batter - In the bowl of a stand mixer, beat cream cheese until smooth and creamy. Add sugar and beat again. Mix in sour cream, heavy cream, lemon juice, zest, and vanilla. Add eggs one at a time, mixing on low until just combined. Sift in cornstarch and mix until smooth.750 g Full-fat cream cheese, 200 g Granulated sugar , 240 g Sour cream , 120 ml Heavy cream , 4 large Eggs, 4 tbsp Cornstarch , 1 tbsp Lemon juice , 1 tsp Vanilla extract, Zest of 1 lemon
- Fill the Muffin Cups - Spoon the batter into the cups, filling nearly to the top. Tap the pan lightly on the counter to release any air bubbles.
- Bake - Bake for 25–30 minutes or until the tops are just set and centers have a slight jiggle. No water bath needed. Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
- Make the Mascarpone Cream - Whip cold cream to soft peaks. Add mascarpone, powdered sugar, and vanilla. Beat just until stiff peaks form. Transfer to a piping bag fitted with a star or open tip.120 ml Heavy cream, 125 g Mascarpone cheese , 2 tbsp Powdered sugar, ½ tsp Vanilla extract
- Decorate - Pipe a ring of mascarpone cream on top of each cheesecake. Spoon about 1–1½ teaspoons of lemon curd into the center. Garnish with a curl of lemon zest or a mint leaf if desired.120 g Lemon curd , Fresh lemon zest or thin lemon wedges
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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