My Mini Lemon Curd Cheesecakes are the best dessert for Easter. These bite-size treats have such a mixed range of textures and tastes. The base is crunchy, yet crumbly at the same time, while the cream cheese filling is rich, soft and sweet, and the lemon curd brings sharpness and freshness. And then you have the chocolatey mini eggs. Can it get any better than this?
Easter is definitely my favourite big holiday of the year. When l think of it, l think of Spring, sunshine, long bright days, green grass, nature reborn, birds singing. And of course, the Easter bunny and coloured eggs.
There are so many nice culinary traditions, that it is hard to choose which one is the best. Each country will have its own favourite Easter treat, but I some desserts can be pretty international, which means everybody gets to enjoy them.
These mini lemon cheesecakes do not require too much effort. You do, however, have to be patient and leave them to cool and settle in the fridge for a few hours. In this way, you get the very best flavours and texture, but then the waiting is totally worth it.
- digestive biscuits - Graham crackers in the US
- cream cheese - use full-fat cheese for better results, as the light one isn't creamy enough to make the filling
- lemon curd - I used ready-made curd and that worked well - if you like making your own lemon curd, that of course can be used instead
- double cream - or heavy cream in the US
- lemon extract - for an extra lemon kick
- sugar - caster or icing sugar work
- butter - melted, to make the biscuit base
- mini chocolate eggs - for decorating
Step-by-step photos and instructions
How to make the base
- either place the biscuits in a bag and use a rolling pin to crush them, or add them to a blender.
- add the melted butter and mix well, then divide the mixture between the muffin tin cases.
- refrigerate for at least 30 minutes so that this can firm up.
How to make the cream cheese filling
- beat up the double (heavy) cream until it holds stiff peaks
- add the soft cream cheese, sugar and lemon extract and beat well
How to assemble the mini cheesecakes
- add a tablespoon of the lemon cream to each biscuit base and spread well
- refrigerate for at least 30 minutes to firm up a bit
- top each cheesecake with a teaspoon of lemon curd, spread it well, then top with chocolate eggs
And since we talked about patience with letting the mini lemon cheesecakes cool, you must not despair, just about 3-4 hours should do. Do use the paper cakes, as they will be a lot easier to remove from the muffin/cupcake tins. Plus they get a nice shape too.
Don't go crazy with the amount of sugar you use, I personally find that the cheesecake filling doesn't need more than 1-2 tablespoons of sugar, but if you like it sweeter, by all means, you can use more.
And that's that, a super yummy Easter dessert for little and big tummies. Enjoy, you are in for a treat!
Other lemon curd recipes
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Mini Lemon Curd Cheesecakes
- 150 g digestive biscuits/Graham crackers
- 75 g butter
- 150 g full-fat soft cream cheese
- 200 g double cream
- 2 tablespoon caster sugar ( or icing sugar)
- 1 teaspoon lemon extract
- chocolate eggs to decorate
- 1 cup ready-made lemon curd
- Add the digestive biscuits to a blender and blitz to get a breadcrumb-like texture - alternatively, add the biscuits to a bag and use a rolling pin to bash them well.
- Melt the butter, either in the microwave or in a pan set over a low heat.
- Pour the butter over the biscuits and mix well.
- Line a muffin tin with paper cases and divide the biscuit mixture evenly between each mould and refrigerate while you get on with the cream filling.
- Meantime, use an electric mixer to beat the double cream until it holds stiff peaks, then add the sugar, lemon extract and cream cheese and beat until fully incorporated.
- Top the biscuits base with the cream cheese mixture, so that each cheesecake is about ⅔ full. Refrigerate again.
- The lemon curd can then top each of the cheesecake.
- Decorate the cheesecakes with chocolate eggs.
- Click on the US Customary link (underneath the ingredient list) to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- And since we talked about patience with letting the mini lemon cheesecakes cool, you must not despair, just about 3-4 hours should do. Do use the paper cakes, as they will be a lot easier to remove from the muffin/cupcake tins. Plus they get a nice shape too.
- Don't go crazy with the amount of sugar you use, I personally find that the cheesecake filling doesn't need more than 1-2 tablespoons of sugar, but if you like it sweeter, by all means, you can use more.