Mini Lemon Curd Cheesecakes
User Reviews
4.3
9 reviews
Good
-
Prep Time
40 mins
-
Cooling time
4 hrs
-
Total Time
40 mins
-
Servings
6 cheesecakes
-
Calories
414 kcal
-
Course
Dessert
-
Cuisine
International
Mini Lemon Curd Cheesecakes
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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?
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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.
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.
- 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 Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Cholesterol
148mg
(49%)
Sodium
273mg
(11%)
Potassium
99mg
(3%)
Sugar
20g
(40%)
Vitamin A
1090IU
(22%)
Vitamin C
9.7mg
(11%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cheesecakes
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 148mg | 49% |
| Sodium | 273mg | 11% |
| Potassium | 99mg | 2% |
| Sugar | 20g | 40% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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