Description
Delightful lemon curd cheesecake cups blend creamy indulgence with zesty brightness, offering a perfect balance of sweet and tangy flavors. Elegant dessert portions provide a refreshing twist that will satisfy craving sweet tooths with minimal effort.
Ingredients
Scale
Cheesecake Base:
- 1.5 cups graham cracker crumbs
- 0.25 cup unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.25 cup sour cream
Lemon Curd Topping:
- 3 large egg yolks
- 0.5 cup fresh lemon juice
- 0.5 cup granulated sugar
- 4 tbsp unsalted butter
- 1 tbsp lemon zest
Instructions
- Preheat oven to 325°F and line a muffin tin with paper liners for easy removal of cheesecake cups.
- Mix graham cracker crumbs with melted butter until fully combined and resembles wet sand texture.
- Press crumb mixture firmly into the bottom of each muffin liner, creating a compact and even base.
- Whip cream cheese in a large bowl until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate sugar, mixing until fully integrated and mixture becomes light and fluffy.
- Add eggs one at a time, blending thoroughly after each addition to maintain a silky consistency.
- Fold in vanilla extract and sour cream, stirring gently to create a homogeneous cheesecake filling.
- Distribute cheesecake mixture evenly among prepared muffin liners, filling each about 3/4 full.
- Bake for 18-20 minutes until centers are slightly jiggly but set around the edges.
- While cheesecakes cool, prepare lemon curd by whisking egg yolks, lemon juice, and sugar in a saucepan.
- Cook lemon mixture over medium-low heat, stirring constantly until it thickens and coats the back of a spoon.
- Remove from heat and whisk in butter and lemon zest until smooth and glossy.
- Allow lemon curd to cool completely at room temperature.
- Once cheesecakes are cooled, top each cup with a generous dollop of lemon curd.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and texture to set.
Notes
- Chill cream cheese beforehand to ensure smooth, lump-free mixing and optimal texture.
- Use room temperature eggs for better integration and a more consistent cheesecake batter.
- Avoid overmixing the batter to prevent air bubbles and potential cracking during baking.
- Opt for fresh lemon juice and zest to enhance the bright, citrusy flavor of the lemon curd.
- Create a water bath by placing the muffin tin in a larger pan with hot water to prevent surface cracking.
- Substitute graham crackers with gluten-free alternatives for a celiac-friendly version.
- Add a sprinkle of fresh berries or mint leaves for an elegant garnish and extra flavor dimension.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg