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Mini Lemon Curd Cheesecakes
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Mini Lemon Curd Cheesecakes

4 Hours 15 Minutes
15 Min Prep
4 Hr 15 Min Cook
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.
What You Need
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24 servings
Original recipe yields 24 servings
10 square shortbread cookie s, finely crushed (about 1/2 cup)
2 Tbsp. butter, melted
2 Tbsp. zest and 1 Tbsp. juice from 2 lemon s, divided
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/2 cup sugar
1 egg
1/4 cup lemon curd
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Let's Make It
1
Heat oven to 325ºF.
2
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.
3
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.
4
Spoon into prepared muffin cups, adding about 1 Tbsp. batter to each cup.
5
Bake 15 min. or until centers of cheesecakes are almost set. Cool completely.
6
Refrigerate 1 hour. Top with lemon curd just before serving.
Kitchen Tips
Tips for Cheesecake Success
For helpful tips for baking better cheesecakes, visit kraftfoods.com.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 80mg
3%
Total Carbohydrates 9g
3%
Dietary Fibers 0g
Sugars 7g
14%
Protein 1g
2%
Vitamin A
4%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings, 1 cheesecake each
* 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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