No-Bake Mini Lemon Cheesecakes with Lemon Curd Swirl

 

Creamy, tangy mini cheesecakes with a crunchy crust

and bright lemon pop.

Ingredients

1 1/2 cups graham cracker crumbs

6 tbsp unsalted butter, melted

2 tbsp granulated sugar

Pinch of kosher salt

Cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 tbsp lemon zest

2 tbsp fresh lemon juice

1 tsp vanilla extract

Pinch of kosher salt

1 cup heavy cream, cold

Lemon curd swirl:

1/2 cup lemon curd (store-bought or homemade)

Topping (optional but pretty):

Whipped cream

Fresh raspberries

Lemon zest curls

Mint leaves

Directions

Line a 12-cup muffin pan with paper liners (or set out 12

mini cheesecake rings on a lined tray).

Stir graham crumbs, melted butter, sugar, and salt until

evenly moistened.

Spoon about 1 1/2 tbsp crust into each cup and press

firmly (use a small cup or spoon). Chill 15 minutes.

Beat cream cheese, sugar, lemon zest, lemon juice,

vanilla, and salt until completely smooth.

In a separate bowl, whip cold heavy cream to stiff peaks,

then gently fold into the cream cheese mixture until

fluffy.

Spoon filling over each crust and smooth the tops.

Drop 1–2 tsp lemon curd on each cheesecake and swirl

with a toothpick.

Chill time: refrigerate at least 4 hours (overnight is best)

until firm.

Top with whipped cream, a raspberry, and a little lemon

zest right before serving.

Prep Time: 25 minutes

Kcal: ~310 kcal per serving (estimate)

Final line: Save these and comment: Would you try this?