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.
Servings: 12
Calories: 151kcal
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
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 to serve chilled 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