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Lemon Cheesecake Cupcakes
Our Lemon Cheesecake Cupcakes recipe is an easy dessert to make for that special lady on Mother’s Day. Mini lemon cheesecakes have a gingerbread cookie crust and an intense lemon curd topping.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cheesecake cupcakes, lemon cheesecake cupcakes
Servings:
12
Calories:
151
kcal
Author:
Gwynn Galvin
Equipment
cupcake pan
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
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
Makes 12 cheesecake cupcakes.
Nutrition
Calories:
151
kcal
|
Carbohydrates:
28
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
31
mg
|
Sodium:
80
mg
|
Potassium:
43
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
79
IU
|
Vitamin C:
1
mg
|
Calcium:
17
mg
|
Iron:
1
mg