Go Back
+ servings
Lemon Cheesecake cupcakes
Print Recipe
No ratings yet

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

Ingredients

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: 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