Our Lemon Cheesecake Cupcakes recipe is an easy recipe that’s quick to make for dessert today. Mini lemon cheesecakes have a gingerbread cookie crust and an intense lemon curd topping.
Easy Cheesecake Cupcakes
Not too big, not too small, just the right size for everyone.
Each bite of our easy cheesecake cupcakes is filled with creaminess and dreaminess.
A cheesecake cupcake recipe makes making a cheesecake so simple and less intimidating.
And really now, who wouldn’t love their very own mini lemon cheesecake?
No need to make a homemade graham cracker crust. A cookie is your crust, yes, a cookie!
Simply top a cookie with a lemon-kissed cheesecake batter and crown it with a heavenly swirl of lemon topping.
A delicious dessert for Mother's Day, or any day actually, mom will be delighted, and so impressed, when you treat her to mini lemon cheesecakes for dessert.
Now that’s a fabulously delicious, sweet indulgence and nothing less than mom deserves.
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How to make lemon mini cheesecakes
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat the oven to 350F.
- Line a 12-cup cupcake tin with cupcake liners. Press a gingersnap cookie in bottom of each liner.
- With the mixer on medium-high beat cream cheese, sugar and sour cream until light and fluffy, about 3 minutes.
- Add eggs and vanilla and beat until blended, scraping sides of bowl occasionally, about 2 minutes.
- Stir in lemon zest. Divide batter evenly between prepared liners.
- Bake 25 minutes or until centers are set. Cool 10 minutes in pan. Remove from pan and cool completely on wire rack.
- Top each cheesecake cupcake with 2 teaspoons lemon curd. Refrigerate or serve at room temperature.
Swirls of Flavor Recipe Tips
- You can bake these mini cheesecake cupcakes ahead and freeze in an airtight container for up to one month.
- If you froze them, before serving let the mini cheesecakes thaw in the refrigerator or on the countertop. Then top with the lemon curd and serve!
Substitutions
- Can’t find lemon curd at your grocery store? Just substitute canned lemon pie filling and your mini cheesecake cupcakes will be just as delicious!
- Substitute your favorite citrus, orange or lime, for lemon zest
- No gingerbread cookies? No worries, just substitute vanilla wafer cookies or shortbread cookies!
Ingredients for lemon mini cheesecake
- gingersnap cookies
- cream cheese
- sugar
- sour cream
- eggs
- vanilla extract
- lemon zest
- store bought lemon curd
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Lemon Cheesecake Cupcakes
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Equipment
Ingredients
- 12 gingersnap cookies
- 2 pkgs. (8 oz. each) cream cheese , at room temperature
- 1 cup sugar
- 1/3 cup sour cream
- 2 eggs
- 2 tsp. vanilla extract
- 1 Tbs. lemon zest
- 6 Tbs. store bought lemon curd
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Instructions
- Preheat oven to 350F. Line a 12-cup cupcake tin with cupcake liners. Press a gingersnap cookie in bottom of each liner.
- With mixer on medium-high beat cream cheese, sugar and sour cream until light and fluffy, about 3 minutes.
- Add eggs and vanilla and beat until blended, scraping sides of bowl occasionally, about 2 minutes.
- Stir in lemon zest. Divide batter evenly between prepared liners.
- Bake 25 minutes or until centers are set. Cool 10 minutes in pan. Remove from pan and cool completely on wire rack.
- Top each cheesecake cupcake with 2 teaspoons lemon curd. Refrigerate or serve at room temperature.
Notes
Nutrition
I have the mini cheesecake pan that the bottom pushes out of. Can I use it instead
Hi Celeste, This recipe works best in a standard size cupcake pan. Making it in a different size pan will change the baking time. I have not tested it in pans other than a cupcake pan so I'm unable to give you instructions for other pans. Thanks for stopping by Swirls! Savor the Moments, Gwynn
I have never seen lemon curd in the grocery store. Where in the store would I look? Thanks. Judy
Hi Judy, Lemon curd will be either in the baking aisle or in the same aisle as jelly and jam. Enjoy, Gwynn