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4.3 from 9 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 Time
40 mins
Cooling time
4 hrs
Total Time
40 mins
Servings: 6 cheesecakes
Calories: 414 kcal
Course: Dessert
Cuisine: International

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

    Cup of Yum
  1. 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.
  2. Melt the butter, either in the microwave or in a pan set over a low heat.
  3. Pour the butter over the biscuits and mix well.
  4. 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.
  5. 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.
  6. Top the biscuits base with the cream cheese mixture, so that each cheesecake is about ⅔ full. Refrigerate again.
  7. The lemon curd can then top each of the cheesecake. 
  8. 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

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

% 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.