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!
- 8 graham cracker sheets
- ½ cup sliced almonds
- 3 Tablespoons melted butter
- pinch kosher salt
- 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
- 2 whole lemons, zest and juice
- ¾ cup granulated sugar
- 4 Tablespoons unsalted butter, room temperature
- 2 large eggs
- pinch kosher salt
Graham cracker crust
- Preheat the oven to 350° and line a muffin pan with muffin 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.
- 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.
- 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.
- 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.
- The recipe for curd is adapted from Ina Garten's Lemon Curd
- Category: Dessert
- Method: Stovetop, Oven
- Cuisine: American
Keywords: cake, cheesecake, curd, dessert, lemon, lemon curd, mascarpone, mini dessert, sweets