Lemon Mini Cheesecakes With Lemon Curd

Lemon Mini Cheesecakes With Lemon Curd

Lemon Mini Cheesecakes

Mini lemon cakes were our inspiration for this recipe initially. Then, we took that idea a step further and thought, “Let’s do mini cheesecakes instead!” After all, who doesn’t love cheesecake, let alone mini versions?!

 

This recipe hits the spot if you’re looking for something sweet and citrusy. Be warned, the convenience of these might have you coming back to the dessert table for more than one.

 

Mini cheesecakes are perfect for Game of Thrones viewing parties, entertaining for holidays and birthdays, and our personal favorite reason: Just because!

 

We loved using Melissa’s Almond Clean Snax® as a base instead of your traditional graham cracker crust. In some ways, we felt like this was a healthier base, but mostly we loved the texture it added to the dessert. The almond flavor added a nice nuttiness to balance the bite from the citrus as well.

 

Even after season 8 of Game of Thrones finishes its final episode, this recipe will still be in season. We have a feeling it will be making an appearance at multiple summer BBQs.


Recipe by: Chef Tom Fraker

Lemon Mini Cheesecakes With Lemon Curd

You’ll love these lemon mini cheesecakes with lemon curd as much as Sansa Stark loves lemon cakes in Game of Thrones.
Cook Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: California
Keyword: dessert
Servings: 36 mini cheesecakes

Ingredients

For the curd:

  • 1 Melissa's Meyer Lemon Zest
  • 2 Melissa's Meyer Lemon Juiced
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 pinch kosher salt
  • 1 stick unsalted butter cubed

For the cheesecakes:

  • 3 ½ cups Melissa’s Almond Clean Snax® crushed
  • 4 ½ tablespoons unsalted butter melted
  • ¾ cup Granulated Sugar
  • 3 tablespoons Granulated Sugar
  • 16 ounces cream cheese softened
  • 12 ounces marscarpone cheese softened
  • 4 ounces heavy cream
  • 1 teaspoon pure vanilla extract
  • 3 Eggs

Instructions

For the curd:

  • In a bowl, whisk together the zest, juice, sugar, eggs and the salt. Boil some water in a saucepan and turn off the heat. Place the bowl with the egg mixture over the saucepan, add the butter and continuously whisk until the mixture is thick enough that the whisk marks hold in the curd, about 10 minutes. Immediately pour through a strainer into another bowl, cover with plastic wrap directly on the curd surface so that it doesn’t develop a skin and chill.
  • Preheat the oven to 325ºF.

For the cheesecakes:

  • In a mixing bowl, combine the Clean Snax®, butter and 2 tablespoons of sugar. Press equal portions of the mixture into 36 paper muffin cups inserted into muffin tins. Bake for 25 minutes, remove them and set aside.
  • In a standing mixer, beat the rest of the sugar, the cream cheese and the next 4 ingredients together until well combined. Add the eggs, one at a time, after each is incorporated. Pour equal portions into each of the muffin cups.
  • Place the muffin tins into a high-sided baking dish and pour water halfway up the side of the muffin tins. This will be the water bath. Bake, in the preheated oven, for 25 to 30 minutes or until set.
  • Cool completely and chill for at least two hours.
  • To serve, spoon or pipe the lemon curd onto the cheesecakes and enjoy.

Notes

Too much lemon for you? Mix it up by adding 2 (3 oz.) packages of Melissa’s Sweetened Dried Tart Cherries, chopped, into the recipe!


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