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.
Servings
36mini cheesecakes
Cook Time
30minutes
Servings
36mini cheesecakes
Cook Time
30minutes
Ingredients
For the curd:
For the cheesecakes:
Instructions
For the curd:
  1. 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.
  2. Preheat the oven to 325ºF.
For the cheesecakes:
  1. 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.
  2. 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.
  3. 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.
  4. Cool completely and chill for at least two hours.
  5. To serve, spoon or pipe the lemon curd onto the cheesecakes and enjoy.
Recipe 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!