- Course: Dessert, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 81 Times
Can be made ahead of time.
Not only are these precious little cheesecakes beautiful, but they’re also absolutely delicious! Lemon curd adds a big hit of fresh lemon flavor and is a perfect complement to the creamy cheesecake center.
Preheat oven to 350°F (180°C).
1. Crust: In a small bowl, mix together graham cracker crumbs, melted butter and brown sugar. Press crumb mixture into bottoms of prepared baking cups.
2. Filling: In a food processor fitted with a metal blade, pulse cream cheese until smooth. Add sugar, pulsing until smooth. Add sour cream and process until smooth. Add eggs and lemon zest, pulsing until smooth (you don’t want to overprocess the mixture; you just want it to be smooth).
3. Scoop filling over crust in baking cups. Bake in preheated oven for 18 to 22 minutes or until the centers of cupcakes are firm. Let cool in pan on rack for 10 minutes. Remove from pan and refrigerate for 2 hours or overnight. Before serving, place a dollop of lemon curd over top of each cupcake and swirl lightly with back of spoon.
Variation: Place a small dollop of whipped cream over the lemon curd before serving.
You can freeze the baked and cooled cupcakes (without the lemon curd topping). Wrap them individually in plastic wrap and store them in resealable plastic freezer bags for up to 4 weeks. Once you have defrosted the cupcakes, top with the lemon curd.
Nutritional information does not include Lemon Curd. For nutritional information on Lemon Curd, please follow the link above.