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Mini Lemon Cheesecake Tarts: The Perfect Bite-Sized Dessert

  • Total Time: 175 minutes
  • Yield: 24 mini cheesecakes 1x

Description

Tangy and creamy mini lemon cheesecake tarts with a buttery graham cracker crust, topped with a luscious homemade lemon curd. Perfect for parties or a delightful individual dessert!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • ¼ cup heavy cream
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup lemon juice, freshly squeezed
  • 2 large eggs
  • 4 tablespoons unsalted butter, cut into cubes
  • Pinch of salt
  • Fresh raspberries
  • Lemon slices
  • Whipped cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well until all the crumbs are evenly moistened. The mixture should resemble wet sand. If it seems too dry, add a tiny bit more melted butter, a teaspoon at a time, until it comes together.
  3. Press the graham cracker mixture evenly into the bottom of a 24-cup mini muffin tin. Use a small measuring spoon or the bottom of a glass to really pack the crumbs down firmly. Make sure the bottom is evenly covered.
  4. Bake the crusts for 5-7 minutes, or until they are lightly golden brown and fragrant. Keep a close eye on them, as they can burn easily.
  5. Remove the muffin tin from the oven and let the crusts cool completely before adding the cheesecake filling.
  6. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  7. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl occasionally to ensure that all the sugar is incorporated.
  8. Beat in the eggs one at a time, mixing well after each addition. Don’t overmix at this stage, as overmixing can incorporate too much air into the batter, which can cause the cheesecakes to crack during baking.
  9. Stir in the heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until just combined. Again, be careful not to overmix. The batter should be smooth and creamy.
  10. Spoon the cheesecake filling evenly into the cooled graham cracker crusts, filling each cup almost to the top.
  11. Bake in the preheated oven for 15-18 minutes, or until the edges are set and the centers are just slightly jiggly. The cheesecakes will continue to set as they cool.
  12. Turn off the oven and crack the oven door slightly. Let the cheesecakes cool in the oven for 30 minutes. This helps to prevent them from cracking due to the sudden temperature change.
  13. Remove the muffin tin from the oven and let the cheesecakes cool completely at room temperature.
  14. Once cooled, cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecakes to chill and set completely.
  15. In a medium saucepan, whisk together the granulated sugar, lemon juice, and eggs.
  16. Add the butter cubes and salt.
  17. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon. This usually takes about 8-10 minutes. Be patient and keep stirring, as you don’t want the eggs to scramble. The curd is ready when you can run your finger across the back of the spoon and the line remains distinct.
  18. Remove the saucepan from the heat and strain the lemon curd through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a smooth and silky texture.
  19. Let the lemon curd cool completely before topping the cheesecakes. You can speed up the cooling process by placing the bowl in an ice bath.
  20. Once the cheesecakes are completely chilled and the lemon curd is cooled, gently remove the cheesecakes from the muffin tin. You can use a thin knife or offset spatula to loosen the edges if needed.
  21. Spoon a generous amount of lemon curd onto the top of each cheesecake.
  22. Garnish with fresh raspberries, lemon slices, and a dollop of whipped cream, if desired.
  23. Serve immediately or store in the refrigerator for up to 3 days. These little tarts are best enjoyed cold.

Notes

  • Softened cream cheese is essential for a smooth cheesecake filling. Let it sit at room temperature for at least an hour.
  • Don’t overmix the cheesecake batter, as this can cause cracking during baking.
  • Cooling the cheesecakes slowly in the oven and then in the refrigerator helps prevent cracking.
  • The lemon curd can be made ahead of time and stored in the refrigerator for up to 3 days.
  • For easier removal, you can line the muffin tin with paper liners.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes

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Find it online: https://recipesstrawberry.com/mini-lemon-cheesecake-tarts/