Mini lemon curd cheesecakes baked in individual muffin moulds. The creamy cheesecake has a silky smooth texture and a zingy, but mild lemony taste. It sits on a buttery biscuit crust which adds an additional burst of flavour and satisfying texture. The best part? These mini treats are super easy to make, thanks to the luscious lemon curd that does most of the hard work for you.
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Cheesecake is one of CT’s favourite desserts. In fact he’d choose it over just about anything else. Sometimes I feel I ought to indulge him and these mini cheesecakes are perfect for such occasions.
Dive Right In
- Why Make Individual Baked Lemon Curd Cheesecakes?
- Baked Lemon Curd Cheesecakes
- Ingredients
- How to Make Baked Lemon Curd Cheesecakes
- How To Prevent Cheesecakes Cracking
- What To Do If Cheesecake Cracks?
- Other Lemon Curd Recipes You Might Like
- Keep In Touch
- The Recipe
Why Make Individual Baked Lemon Curd Cheesecakes?
The main reason I like to make mini baked lemon curd cheesecakes is that it’s easier than making a large one. Or at least things are less likely to go wrong. It’s also easier to make a smaller amount. Large cheesecakes are fabulous, but they’re not always the best option.
Here are a few more reasons why you might like to bake these mini lemon curd cheesecakes.
- Flavour – Baked lemon curd cheesecakes offer a delightful combination of zingy and creamy tones. The zesty lemon curd adds a refreshing and bright element to the richness of the cheesecake. And the biscuit base gives a welcome contrast in both texture and taste.
- Portion Control – By making individual cheesecakes, you have built-in portion control. There’s no need to cut or divide a large cheesecake which often results in inconsistent sized slices.
- Presentation – Individual cheesecakes have an elegant and eye-catching presentation. They look impressive when plated individually, which makes them ideal for entertaining. Add toppings such as cream, fruit curd or fruit and/or a drizzle of fresh fruit sauce. Raspberry works particularly well with lemon. Finish off with a dusting of icing sugar, if liked.
- Two Layers – As the cheesecakes bake, some of the curd rises to the top creating two natural layers. This makes the cheesecakes more interesting, both visually and taste-wise.
- Versatile – With individual cheesecakes, it’s easy to make a small batch, as I have done in this recipe or a much larger batch for a party. But you can also experiment with different flavours and variations. For example, try using other fruit curds for added variety.
Baked Lemon Curd Cheesecakes
If you have a fear of baked cheesecakes, stop right there. These baked lemon curd cheesecakes are a lot easier to make than you might think. No rubbery texture of great cracks down the middle here. If you’re at all worried about cheesecake cracks though, I have a handy section on how to prevent cheesecakes cracking further down this post.
In fact these cheesecakes are the perfect get ahead dessert. Hands on time is minimal, but the cheesecakes need a few hours to cool and set. So make them early on the day you want them or even the previous day and store in the refrigerator until needed. Decorate just before serving.
The lemon curd in this recipe rises slightly as the cheesecakes are baking, which gives a lovely natural layering with a yellow top and a slightly enhanced lemon flavour.
Personally, I’m not keen on the creased edges you often see when mini cheesecakes are made in muffin cases. I bake mine in silicon moulds to avoid this. Don’t you think they look more elegant? The beauty of using silicone moulds* is that you can choose whatever shape you like. Hearts are always a nice touch.
Serve the cheesecakes plain, with fresh raspberries and a raspberry drizzle or as I did with a topping. Toppings are a great way to hide any imperfections.
I don’t have much in the way of patience when it comes to fancy decorations, so I just spooned some whipped cream and lemon curd on top. I then ran a skewer through the two to create a bit of a swirl. If you’re into piping, you could make these baked lemon curd cheesecakes look really fancy.
Ingredients For Baked Lemon Curd Cheesecakes
You don’t actually need very many ingredients to make these mini baked lemon curd cheesecakes. And apart from the lemon curd, you’ll most likely have all of the ingredients to hand. You start with biscuits and butter, then go on to cream cheese, egg, sugar, lemon curd and optional arrowroot or cornflour.
Here are a few of them that deserve a mention. And I’ve suggested some swaps you can make too.
Cream Cheese
Use a full fat cream cheese for this recipe. And ensure it has no additives other than salt. Reduced fat cheeses won’t give the stability and creaminess needed. I used a supermarket’s own brand, but go with your favourite.
Mascarpone is a good option too, though it is quite rich. Half cream cheese and half mascarpone is a good compromise.
Lemon Curd
Lemon curd is the key to these cheesecakes. It imparts a wonderful lemony flavour, but without being harsh. It also adds to the smooth and silky unctuousness to the finished bake.
The best part though, is that you don’t have to zest and juice any lemons, which makes this recipe relatively fuss free.
I make my own lemon curd, but you can use either homemade or shop bought. It’s a lot easier to make your own than you might think though, especially if you have a good blender.
But don’t limit yourself to lemon curd, you could try any number of fruit curds. Each one will bring a different flavour and colour to the bake.
Yoghurt
Sour cream is often added to baked cheesecakes to give a little freshness and added richness. I prefer yoghurt. I always have a pot of yoghurt in the fridge, whereas I have to make a special effort to buy sour cream and it’s expensive. It works just as well and helps to give a lightness to the mix.
Arrowroot / Cornflour (optional)
A little arrowroot or cornflour helps to give the cheesecake stability without impacting on its fundamental cheesy creaminess. I prefer arrowroot to cornflour as it’s a healthier option, but they both do a similar job.
Biscuits (Cookies)
Digestive biscuits, or graham crackers if you’re on the continent of America are the classic biscuits to use for a cheesecake base. Their slight saltiness contrasts nicely with the creamy cheesecake and they’re not too sweet. I like to ring the changes occasionally, but digestive biscuits are my go to.
Use ginger biscuits instead of digestives for the base, if you like. Ginger and lemon make an excellent combination. Shortbread is also a good option.
How To Make Baked Lemon Curd Cheesecakes
There’s something very satisfying about making these baked lemon curd cheesecakes. They’re not at all difficult and hands on time is minimal. Relax and enjoy the process of creating these delectable treats. Just make sure you make them a few hours in advance as they need time to bake and set.
Step 1. Blitz Biscuits
Set the butter in a small pan over a low heat to gently melt. Take off the heat as soon as it has done so.
Normally I say to bash biscuits with a rolling pin. But for this recipe you want the biscuits to end up like sand rather than crumbs, so a food processor is best.
Meanwhile, blitz the digestive biscuits or graham crackers into a fine crumb. Normally I say to bash biscuits with a rolling pin. But for this recipe you want the biscuits to end up like sand rather than breadcrumbs.
A food processor is the best tool for this particular job. I use a mini food processor*, which works well as there are only a few biscuits. Just break the biscuits first so that they fit in. If you’re making a larger quantity, you’ll need to use a standard size processor or a blender.
Pour the melted butter onto the crumbs and pulse a couple of times until the crumbs are all coated in butter and the mixture clumps together.
Step 2. Biscuit (Cookie) Base
Spoon the mixture into a six hole silicone muffin mould, so they have an even amount in each. It’s about one tablespoonful per cheesecake. I lightly butter my mould first, just to be on the safe side. Stand the mould on a baking tray first to avoid any unintentional movement.
If you don’t have a silicone mould, you can use a tin lined with paper cases instead.
Bake the biscuit bases in a preheated oven for ten minutes. This isn’t strictly necessary, but it helps to prevent them getting overly soggy later on. Allow to cool before adding the cheesecake mix.
Step 3. Cheesecake Mix
For the cheesecake, first mix the sugar into the cream cheese. A metal spoon is a good tool for the job. Then break in an egg and beat briefly until it’s well incorporated. Try not to beat or whip the mix too much as you want to add as little air as possible.
It’s really easy to mix this by hand. However, use an electric mixer if you prefer. Just make sure you use a low speed.
Now add the arrowroot or cornflour, if using and give a good, but gently stir. Then add the lemon curd and yoghurt. Give a final stir to mix everything together.
Step 4. Bake Cheesecakes
Spoon the cheesecake mix on top of the cooled biscuit bases, making sure it’s evenly divided. Leave a bit of a gap in each one as the mixture rises whilst cooking. It will sink again as it cools.
Tap the baking tray a few times to remove any air bubbles and to level the mixture.
Either use a water bath (see below) or half fill an oven proof dish with boiling water and place it in the bottom of the oven. I use the latter method as there’s no danger of accidentally soaking the cheesecakes.
Bake the cheesecakes on the lowest shelf of the oven for the specified time. They’re done when the tops are just set, but have a slight wobble in the middle.
Turn the oven off, but leave the cheesecakes exactly where they are. Leave the oven door slightly ajar and leave for an hour or until the oven is cold. This allows the cheesecakes to cool gradually and not get any sudden shocks.
Once cool, place in the refrigerator for a couple of hours to set. You can leave them there for up to twenty four hours before turning out.
Step 6. Unmould Cheesecakes
Once the cheesecakes are cool and properly set, it’s time to take them out of their moulds.
Place a piece of baking parchment or greaseproof paper over the top of the cheesecakes with a flat tray or board on top if it. Quickly invert (flip) the cheesecakes and place the tray or board on your worktop.
Give the mould a gentle tap. If the cheesecakes don’t come out of their own volition, carefully press the bottoms of the silicone moulds and they should pop out. The biscuit bases will be on top at this point.
Once out, gently place a tin tray or board on top of the biscuit bases and quickly flip the whole lot over. The cheesecakes should now be standing the correct way up.
Step 7. Decorate Cheesecakes (optional)
Leave the baked lemon curd cheesecakes plain, or decorate them as you wish. I like to top them with some whipped double cream and a spoonful of lemon curd.
How To Prevent Cheesecakes Cracking: Top Tips
The fear of a cracked cheesecake is one of the reasons many people are put off baking them. But never fear, there are several techniques you can employ to help prevent your cheesecake from cracking. Here are some top tips:
Mini Cheesecakes
Make small individual cheesecakes instead of one large one. The larger the surface area, the more likely a cheesecake is to crack. The recipe for mini baked lemon curd cheesecakes at the bottom of this post is a very good place to start.
Water Bath
A water bath, also known as a bain-marie, creates steam in the oven along with a gentle heat. These both help to prevent the cheesecakes from cracking whilst at the same time giving a lighter and creamier texture. Just place your cheesecake pan inside a larger pan half filled with just boiled water.
If you don’t have a suitable sized tin, bake with a tray of water on the bottom shelf of the oven instead. This is what I do and it works really well.
Temperature Fluctuations
Sudden drafts or shifts in temperature is one of the likely culprits for unsightly cheesecake cracks. Don’t open the oven door to take a peek whilst the cheesecake is baking.
Once baked, leave the cheesecakes in the oven with the door slightly ajar. This allows them to cool down gradually. Leave for an hour or until the oven has lost all of its heat.
Once the cheesecakes are at room temperature, place them in the fridge or another cool place to set for a couple of hours or longer. The cooling and setting process helps to firm up the cheesecake and minimises the chance of cracks.
Don’t Over Bake
Over baking can cause cheesecakes to dry out and thus crack. You want the edges of the cheesecake set, but the centre to have a slight wobble to it when gently shaken.
Bake at a lower temperature than you would for cakes. High temperatures can cause the cheesecake to rise and then collapse which may lead to cracks. Bake low and slow at temperatures around 150℃ to 160°C (130℃ to 140℃ fan, 300℉ to 325℉, Gas 2).
Mixing
Avoid over mixing. When you mix the ingredients for the cheesecake filling, be careful not to whip too much air into the mixture. Excess air may cause the cheesecakes to rise up too much. Cracking may occur when they later deflate.
What To Do If Cheesecake Cracks?
If, despite everything, your cheesecake cracks, don’t fret. Everyone will love it anyway. Just cover it with a nice topping and no-one will ever now. In the case of this baked lemon curd cheesecake, double cream and lemon curd does the trick nicely.
Other Recipes Using Lemon Curd You Might Like
- Chocolate cake waffles with lemon curd & strawberries
- Chocolate pomegranate cake with lemon curd & strawberries
- Lemon coconut cakes
- Passionfruit curd sponge cake (just swap passionfruit curd for lemon curd)
- Roasted plum parfait with lemon curd
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these mini baked lemon curd cheesecakes, I’d love to hear about it in the comments below. Do you have any recommendations or advice on baking cheesecakes?
Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.
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If you’d like more cheesecake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Baked Lemon Curd Cheesecakes. PIN IT.
Baked Lemon Curd Cheesecakes
Ingredients
Biscuit (Cookie) Base
- 100 g digestive biscuits or use graham crackers
- 40 g unsalted butter melted
Cheesecake
- 200 g full fat cream cheese
- 50 g golden caster sugar
- 1 large egg
- 1 tsp arrowroot or use cornflour – optional
- 6 tbsp natural yoghurt
- 3 tbsp lemon curd (I use homemade lemon curd)
Topping (optional)
- 100 ml double cream (heavy cream)
- 2 tbsp lemon curd (I use homemade lemon curd)
Instructions
Biscuit (Cookie) Base
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Lightly butter a six hole silicon muffin tray. I use the paper the butter is wrapped in to do this. If you use a tin, you'll need to line it with paper muffin cases.
- Whizz the digestives in a food processor until they have the texture of sand. I use a mini food processor for this number of biscuits.100 g digestive biscuits
- Add the melted butter and pulse until just combined.40 g unsalted butter
- Divide the mixture between the six muffin holes (about 1 tbsp per hole). Then press the mixture down with the back of a teaspoon to form a firm and level surface.
- Pop the tray into the oven and bake for ten minutes or until the tops are just starting to brown up. Place the tray on a wire rack to cool.
- Turn the oven down to 150℃ (130℃ fan, 300℉, Gas 2).
Cheesecake
- Meanwhile, beat the sugar into the cream cheese. I do this by hand as it’s such a small amount. You can use an electric mixer, but if you do, make sure it’s on a low speed. The idea is not to whip air into the mixture.200 g full fat cream cheese, 50 g golden caster sugar
- Beat in the egg, followed by the arrowroot or cornflour, if using.1 large egg, 1 tsp arrowroot
- Once everything is incorporated, gently stir in the yoghurt and lemon curd until just mixed.6 tbsp natural yoghurt, 3 tbsp lemon curd
- Once the biscuit bases have cooled, divide the mixture between the six muffin holes (about 2 heaped tbsp per hole). Leave a small gap at the top as the cheesecakes will rise a little.
- Smooth the tops with the back of a spoon and tap the tray to get rid of any air pockets.
- Half fill a roasting tray with boiling water and place at the bottom of the oven, then pop the muffin tray on the lowest shelf above the water.
- Bake for 25-30 minutes. The top should be just set, but still with a slight wobble in the middle.
- Turn the oven off, but leave the cheesecakes in the oven. Sudden changes in temperature are likely to cause cracking. Leave them in the oven with the door ajar for an hour to cool.
- Leave in the fridge or a cool place for at least two hours to firm up. Can leave overnight if you want to get ahead.
Topping (optional)
- Just before you’re ready to serve, whip the cream until you get soft peaks. Spoon over the tops of the cheesecakes.100 ml double cream (heavy cream), 2 tbsp lemon curd
- Add a teaspoon of lemon curd to each one, then swirl into the cream. A toothpick or skewer are useful for this.
Notes
Nutrition Estimate
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nancy says
another great recipe from you! these little lemon cheesecakes are well balanced and really addicting. They are perfect for all occsaions
Choclette says
Thank you Nancy, that’s very kind. These little baked cheesecakes are indeed useful for all sorts of occasions.
Cindy says
Good thing they are in individual servings because my family would eat the entire thing in one sitting! We love lemon!
Choclette says
Well actually, that’s the real reason I like to bake a small batch of mini cheesecakes. One big one would definitely disappear way too quickly.
Tina says
I love these Mini lemon cheesecakes! They are so easy to make and I look forward to making them again throughout the summer!
Choclette says
That’s so good to hear Tina, thank you. Baked cheesecakes have a bit of a reputation, but these ones are indeed super easy to make.
Heather Johnstone says
Excellent timing. I have just made a lemon sponge and used lemon curd in the filling. The half jar that’s left will do fine for this recipe. It will stop me just eating it with a spoon!!!!
Choclette says
This has to be the fastest response ever Heather. I whole heartedly approve of eating the lemon curd with a spoon, but these cheesecakes are so worth making, I’m somewhat torn!