Lemon Pie Decoration Inspired glossy lemon curd minis
Creamy, tangy mini cheesecakes baked in muffin tins with a graham cracker crust and bright lemon flavor — perfect for springtime or any sweet occasion.
- Prep Time: 20 minutes
- Chill Time: 2–4 hours
- Cook Time: 20 minutes
- Total Time: 0 hours
- Yield: Chill Time: 2–4 hours
Ingredients
Crust:
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1 cup graham cracker crumbs
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3 tbsp sugar
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4 tbsp butter, melted
Filling:
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16 oz cream cheese, softened
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2/3 cup granulated sugar
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2 large eggs
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1 tbsp lemon zest
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2 tbsp lemon juice
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1 tsp vanilla extract
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1/4 cup sour cream (optional)
Toppings:
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Lemon curd or whipped cream
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Fresh berries (optional)
Instructions
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Preheat oven to 325°F. Line muffin tin with 12 liners.
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Mix crust ingredients and press into liners. Bake 5 minutes.
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Beat cream cheese and sugar until smooth. Add eggs, lemon zest, juice, vanilla, and sour cream. Mix gently.
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Divide filling over crusts. Bake 18–22 minutes until set.
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Cool completely, then chill 2–4 hours.
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Top with lemon curd or whipped cream. Serve chilled.
Notes
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Great make-ahead dessert.
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Use shortbread or vanilla wafers for crust variation.
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Freeze without toppings for longer storage.