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Lemon Cheesecake cupcakes
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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 Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake cupcakes, lemon cheesecake cupcakes
Servings: 12
Calories: 151kcal
Author: Gwynn Galvin



  • 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.


Makes 12 cheesecake cupcakes.


Calories: 151kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 80mg | Potassium: 43mg | Fiber: 1g | Sugar: 24g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg