Lemon Cheesecake Cupcakes
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. 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.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe CourseDessert, Snack
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
MealDinner, Snack, Tea
Taste and TextureButtery, Creamy, Sweet, Tart
Type of DishCheesecake
- ¾ cup (175 ml) graham cracker crumbs (about 7 graham crackers)
- 3 tbsp (45 ml) unsalted butter, melted
- 1 tbsp (15 ml) packed light brown sugar
- 12 oz (375 g) cream cheese, at room temperature
- ½ cup (125 ml) granulated sugar
- ¼ cup (50 ml) sour cream
- 2 eggs
- 1 tsp (5 ml) grated lemon zest
- ¾ cup (175 ml) lemon curd, store-bought or homemade
- Muffin pan, lined with foil liners
Preheat oven to 350°F (180°C).
Crust: In a small bowl, mix together graham cracker crumbs, melted butter and brown sugar. Press crumb mixture into bottoms of prepared baking cups.
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).
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.
Place a small dollop of whipped cream over the lemon curd before serving.
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2005 Julie Hasson