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A mini lemon curd cheesecake on a white plate
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4.34 from 3 votes

Mini Lemon Curd Cheesecakes

My mini lemon curd cheesecakes with Easter eggs are the best dessert for Easter. The bite-size treat has 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 chocolaty mini eggs. Can it get any better than this?
Prep Time40 minutes
Cooling time4 hours
Total Time40 minutes
Course: Dessert
Cuisine: International
Servings: 6 cheesecakes
Calories: 414kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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. 

Nutrition

Calories: 414kcal | Carbohydrates: 30g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 148mg | Sodium: 273mg | Potassium: 99mg | Sugar: 20g | Vitamin A: 1090IU | Vitamin C: 9.7mg | Calcium: 53mg | Iron: 1mg