Mini Lemon Curd Cheesecakes - Kraft Recipes Top
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Mini Lemon Curd Cheesecakes

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24 servings, 1 cheesecake each

Make an impression with our Mini Lemon Curd Cheesecakes. These Mini Lemon Curd Cheesecakes are baked in a mini muffin tin for bite-sized perfection.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Combine cookie crumbs, butter and 1 Tbsp. lemon zest; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. crumb mixture to each cup.
  • Beat cream cheese, sugar, lemon juice and remaining lemon zest in large bowl with mixer until blended. Add egg; beat on low speed just until blended.
  • Spoon into prepared muffin cups, adding about 1 Tbsp. batter to each cup.
  • Bake 15 min. or until centers of cheesecakes are almost set. Cool completely.
  • Refrigerate 1 hour. Top with lemon curd just before serving.

Special Equipment Needed

Tips for Cheesecake Success

For helpful tips for baking better cheesecakes, visit


  • 24 servings, 1 cheesecake each

Nutritional Information

Serving Size 24 servings, 1 cheesecake each
Calories 100
Total fat 7g
Saturated fat 4g
Cholesterol 30mg
Sodium 80mg
Carbohydrate 9g
Dietary fiber 0g
Sugars 7g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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