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    Home » Recipes » Baking + Desserts

    Mini Lemon Cheesecakes with Mascarpone

    Published: Apr 6, 2021 · Modified: Aug 1, 2022 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe
    mini cheesecake with lemon curd with a bite taken out of it
    mini cheesecakes topped with lemon curd

    These sweet and tasty mini lemon cheesecakes are the perfect dessert for spring and summer. Homemade graham cracker and almond crust is topped with a creamy mascarpone cheesecake filling and finished off with a light and tangy lemon curd on top.

    mini cheesecake with lemon curd with a bite in it
    mini lemon cheesecakes with mascarpone cheese

    These decadent mini lemon cheesecakes have become a favorite dessert in our family. They are super creamy and rich but balanced perfectly with the fresh tang of lemon curd. Because these mini desserts are made in a muffin pan, they are both easy to serve and perfectly portioned.

    Jump to:
    • 🍋 Ingredient notes
    • 🥣 Step by step instructions
    • ⭐ Top tip
    • 📋 Variations
    • 💭 Frequently asked questions
    • 🧁 More dessert recipes
    • 📖 Recipe
    • 💬 Comments

    🍋 Ingredient notes

    • Crust - Graham crackers and sliced almonds are mixed with melted butter and a pinch of salt to make the crust. For a nut free version, substitute the sliced almonds for 2 more sheets of graham crackers.
    • Filling - A 50/50 mix of both cream cheese and mascarpone cheese are whipped together to make the filling. Mascarpone cheese is an Italian cream cheese that is both buttery and rich and adds a delicious flavor and texture to this homemade filling.
    • Lemon curd - My favorite curd recipe is from Ina Garten for her easy and delicious lemon curd. It's easy to make and it comes out perfect every time. If you aren't up to making your own curd, you can use store bought lemon curd as an alternative. You will need approximately 12 ounces or 1 - 1 ½ cups.

    🥣 Step by step instructions

    Pulse the graham crackers in a food processor or blender until they become fine crumbs. Then, add the melted butter, salt, and sliced almonds. Continue to pulse until the almonds are chopped and the mixture resembles wet sand.

    hand holding graham cracker almond crumbs
    graham cracker almond crumbs

    Evenly divide the crumbs into a muffin pan with paper liners, gently pressing down with your fingers or the bottom of a glass. Pre-bake the crusts till lightly browned, about 5 minutes.

    baked graham cracker crumbs in muffin cups
    pre-baked crusts

    Prepare the cheesecake filling while the crusts are cooking by mixing the mascarpone and cream cheeses together until creamy. Next, add the sugar, lemon juice, and vanilla extract and continue to mix, scraping down the sides as necessary. Lastly, mix in the eggs until everything is well combined.

    eggs and sugar with cream cheese in a mixing bowl
    mixing cheesecake filling

    While the crusts are cooling, prepare the lemon curd by zesting both lemons and adding it to a bowl with the sugar and butter. Beat it until the mixture is light, fluffy, and creamed together. Add in the eggs and salt and mix until well combined.

    eggs in a blue mixing bowl with creamed butter and sugar
    creamed butter, lemon and sugar with eggs

    Cook the mixture in a small pot over medium low heat while stirring constantly. This should take about 10-12 minutes and you want to make sure the mixture doesn't boil. If it starts to boil, lower the heat so the curd doesn't scramble. When it's done, you should be able to run your finger down the back of the spatula and the mixture should not run, but stay in place. Chill the curd in the fridge with plastic wrap laid right on top of it.

    red spatula with lemon curd on it
    finished lemon curd

    Next, evenly divide the cheesecake filling between all of the cooled crusts and bake for 15-20 minutes until the tops are no longer shiny and the middles are only slightly jiggly. Don't worry if they brown or crack as they will be covered by the curd.

    unbaked mini cheesecakes in a muffin pan
    cheesecake filling on crusts

    Let the cheesecakes cool completely before adding the curd to the top and then chill the finished cheesecakes for at least 2 hours or overnight for best results.

    mini cheesecakes topped with lemon curd in a muffin pan
    finished mini cheesecakes topped with lemon curd

    Serve the mini cheesecakes in the wrapper or remove and serve on a tray or platter.

    mini cheesecake with lemon curd topping
    mini lemon cheesecake made with mascarpone cheese

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.


    ⭐ Top tip

    Bring your mascarpone, cream cheese, butter, and eggs all to room temperature before making both the cheesecake filling and the lemon curd. They will incorporate better when mixed together and make both a smoother cheesecake and curd.

    📋 Variations

    • Fresh berries - Top with fresh blueberries, raspberries or diced strawberries
    • Pie filling - Top with your favorite prepared pie filling. Cherry, blueberry or peach would be great!
    • Chocolate - Sprinkle with chocolate chips or drizzle with melted chocolate
    • Whipped cream - Add a dollop of whipped cream for some extra sweetness

    💭 Frequently asked questions

    Does cheesecake need to be refrigerated?

    Cheesecake needs to be refrigerated to prevent it from spoiling. Keep it in the refrigerator before serving and do not let it sit out at room temperature for more than 2 hours.

    How long does lemon curd last?

    Lemon curd will last 3-4 weeks in the refrigerator when stored in an airtight container.

    For a quick overview of this recipe, check out my web story for these tasty mini cheesecakes with lemon curd.

    🧁 More dessert recipes

    If you loved this recipe for my mini lemon cheesecakes, check out these other delicious dessert recipes.

    • White Chocolate Bread Pudding
    • Cannoli Cupcakes with Raspberry Filling
    • Chocolate Whiskey Brownies
    • Boston Cream Pie

    Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.


    📖 Recipe

    mini cheesecake topped with lemon curd with a bite taken from it

    Mini Lemon Cheesecakes with Mascarpone

    Amanda
    These delicious mini lemon cheesecakes are made with mascarpone cheese and topped with homemade lemon curd for a sweet, lemony dessert that is perfect for Spring or Summer!
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 20 mins
    Chilling Time 4 hrs
    Total Time 5 hrs
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 415 kcal

    Ingredients
      

    Crust

    • 8 sheets graham crackers
    • ½ cup sliced almonds
    • 3 Tablespoons melted butter
    • pinch kosher salt

    Cheesecake Filling

    • 8 ounces mascarpone cheese room temperature
    • 8 ounces cream cheese room temperature
    • ½ cup granulated sugar
    • 1 teaspoon lemon juice
    • ½ teaspoon vanilla extract
    • 2 large eggs

    Lemon Curd

    • 2 medium lemons zest and juice
    • ¾ cup granulated sugar
    • 4 Tablespoons unsalted butter room temperature
    • 2 large eggs
    • 1 pinch kosher salt

    Instructions
     

    Graham Cracker Crust

    • Preheat the oven to 350° and line a cupcake tin with paper liners.
    • In a food processor, pulse graham crackers until they become fine crumbs that equal approximately 1 cup. Add sliced almonds, melted butter, and salt and continue to pulse until the almonds are chopped finely and the mixture is well combined.
    • Evenly divide the crust mixture into each muffin cup and gently press the mixture into the bottom of the cup with the bottom of a glass or your fingers.
    • Bake in the preheated oven for about 5 minutes or until lightly golden brown. Prepare the cheesecake filling while the crusts are cooking.

    Cheesecake Filling

    • While the crusts are cooking, prepare the filling by combining the mascarpone and cream cheese together in a large bowl. Mix on high speed with a hand mixer until they are well combined and do not have any lumps.
    • Next, add the sugar, lemon juice, and vanilla, continue to mix. Scrape the sides of the bowl down, add in the eggs, and then mix thoroughly to combine them. Set the filling aside and remove the crusts from the oven. Make the lemon curd while the crusts are cooling.

    Lemon Curd

    • After removing the crusts from the oven, make the lemon curd by zesting both lemons and adding the zest to a medium bowl with the sugar and butter. Mix on medium speed for 3-4 minutes until the mixture is light, fluffy, and creamed together.
    • Add in the eggs and continue to mix until they are combined, scraping the sides of the bowl halfway through. Lastly, add the lemon juice and salt and mix until well combined.
    • Pour the mixture into a small pot and heat over medium-low heat. Cook for 10-12 minutes, while stirring constantly until the butter and sugar is completely melted and the mixture is thickened. If the mixture starts to boil at all, reduce the heat. The mixture is done when you run your finger down the back of the spoon that is coated in curd and the mixture does not run down the spoon. Remove the finished curd from the heat and place in a small bowl. Place plastic wrap directly on the top of the curd and let cool in the fridge.

    Assembly

    • While the curd is cooling, evenly divide the cheesecake filling on top of the cooled crusts. Bake cheesecakes in the preheated oven for 15-20 minutes until they are no longer shiny on top and only slightly jiggly in the middle. Remove them from the oven and allow them to cool completely.
    • Once the curd and cheesecakes are completely cooled, evenly divide the curd on top of the cheesecakes. Allow cheesecakes a minimum of 2 hours of chilling time in the fridge to firm up completely or overnight for best results. Cheesecakes can be served in the cupcake liner or removed and served on a platter or tray.

    Notes

    • The recipe for curd is adapted from Ina Garten's Lemon Curd

    Nutrition

    Serving: 1cheesecakeCalories: 415kcalCarbohydrates: 33gProtein: 8gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 119mgSodium: 186mgPotassium: 163mgFiber: 2gSugar: 24gVitamin A: 817IUVitamin C: 10mgCalcium: 95mgIron: 1mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

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    Reader Interactions

    Comments

    1. Tee

      August 17, 2021 at 6:32 am

      5 stars
      This dessert has been a favorite for everyone who's taken a bite! I was curious if the mini cheesecakes alone (without any toppings) could be frozen after they are baked and defrosted later to enjoy. If so, for how long?

      Thank you!

      Reply
      • Amanda

        August 18, 2021 at 10:40 am

        I'm so glad you love them! They can definitely be stored in the freezer. To help prevent freezer burn I would wrap them individually in plastic wrap after they are cooled and then store them in a zip top bag or other air tight container. Packaged that way they should last up to 3 months. I would just pull them out and allow them defrost in the fridge.

        Reply
    2. MJ

      January 17, 2020 at 3:50 pm

      I'm excited to try this recipe, but are the almonds necessary for the crust or can I do without them?

      Reply
      • Amanda | Saporito Kitchen

        January 17, 2020 at 7:56 pm

        You can definitely omit if you like. They add an extra crunch and flavor - but the crusts should still turn out just fine without! Let me know how they turned out!

        Reply
    3. Cindy

      July 29, 2019 at 2:36 pm

      5 stars
      This looks amazing! I am excited to try it. I love the combination of lemon and cheesecake. So perfect for summer! Thanks for sharing!

      Reply
      • Amanda

        July 29, 2019 at 10:59 pm

        Thank you! They are great for Summer, let me know what you think!

        Reply

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