Lemon curd cheesecake with a delectable fruity twist! These Mini Lemon Cheesecakes with Raspberry Curd are creamy, sweet, tangy, and absolutely gorgeous to wow your friends and family with this summer! I love using my mini cheesecake pan any chance I can get and this flavor combination is one of my all-time favorites. The perfect bite size treat for summer parties, weddings, or any celebration where a scrumptious single serve dessert is needed!

These mini cheesecakes have:

• A zingy lemon cheesecake base made with fresh lemon zest and juice.
• A tangy topping of raspberry curd.
• A thick and crunchy graham cracker crust.
• A gorgeous piping of whipped cream cheese frosting.

These mini lemon cheesecakes are the ultimate dessert for lemon and cheesecake lovers alike. One of the best parts – the cheesecakes don’t crack or sink if you follow the instructions exactly (phew) and the curd is made in one pot (without needing a double boiler!). The whipped cream frosting is made with a bit of cream cheese helping it stay stable for days and it holds it’s shape nicely when piped.

Whether you want to whip up a zingy lemon treat for yourself or an event that calls for a delicious treat – these cheesecakes are an incredible choice!

Recipes used for the Mini Lemon Cheesecakes with Raspberry Curd:

The Mini Lemon Cheesecakes and Graham Cracker Crust Recipe: Mini Lemon Cheesecakes by Flouring Kitchen (I used graham crackers instead of gingersnap cookies for the crust)

The Raspberry Curd Recipe: Raspberry Curd by Flouring Kitchen

The Whipped Cream Cheese Frosting: Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction.

Tips for making the Mini Lemon Cheesecakes:

Use a Mini Cheesecake Pan:

A mini cheesecake pan is by far my favorite and most inspiring baking tool I have added to my baking collection. I cannot express how much I love to use it. The crust and cheesecake flavor combinations are endless, and they are so much fun to decorate.

If you aren’t familiar with these tins, there is a little disc at the bottom of each compartment that you push up after baking (and chilling) to easily remove the cheesecake.

Simply follow any recipe for 12 mini cheesecakes with cupcake liners in a muffin pan and use the mini cheesecake pan instead!

Linking the mini cheesecake pan I use here – Chicago Metallic 12-Cup Mini-Cheesecake Pan

Use a wooden tamper to press down the crust:

If you decide to use a mini cheesecake pan like this, you’ll quickly see that the compartments are much more narrow than those of a traditional muffin pan. Using a wooden tamper makes the process much easier, as it fits right into the cavity allowing the crust to be pressed down with ease. It also prevents scratches on your pan from trying to use other tools to get into the nooks and crannies.

Fill the mini cheesecake compartments to the very top:

This step is key in ensuring your cheesecakes come out at thair maximum (but still mini) size. The cheesecakes will puff up and rise as they bake and contract as they cool. Filling the cavities to the top with batter makes sure they are full size when baked and cooled.

Fully chill the cheesecakes before removing them:

For smooth removal of the cheesecakes, bake and chill them as directed before removing them. I tried a new method on these cheesecakes and popped them in the freezer (after being chilled in the tin overnight) for about 30 minutes before pushing them out of the tin. They came out SO nicely with cleaner edges – I am going to keep using this method going forward.

Let’s Make the Mini Lemon Cheesecakes with Raspberry Curd!

These mini cheesecakes have a few different components, but thankfully they aren’t as intimidating as they may sound. The ingredients aren’t anything unusual and the curd can be made in one pot! These cheesecakes are absolutely delicious and as a bonus – you will have leftover raspberry curd! Store it in the freezer to prolong its shelf life, or use it to top toast, fill cupcakes, or even indulgently smothered on pancakes.

Start with the raspberry curd:

If you are a curd lover, you must try this raspberry variation. It is simple to make and has the essence of a standard lemon curd but with a fruity undertone from the raspberries – it is amazing!

The recipe for raspberry curd can be found on Flouring Kitchen’s website – linked here.

Tips for making the Raspberry Curd:

• Strain the curd properly: The curd recipe calls for straining the cooked curd mixture to remove the seeds and ensure a smooth consistency. Don’t forget to scrape the underside of the mesh sieve to ensure valuable curd isn’t being lost.
• Cover the warm curd with plastic wrap: Don’t skip this step! If warm curd cools down with the top layer exposed to the air, a film can form on the surface. While the curd is warm, press down a sheet of plastic wrap directly onto the exposed top layer.
• Store leftover curd in the freezer: If you don’t plan to eat the leftover curd right away, pop it into an airtight container and store it in the freezer.

Prepare the mini cheesecake pan and add the crust:

1. Preheat your oven to 320°F.
2. Spray each compartment of the cheesecake tin with nonstick baking spray and set aside. If using a muffin pan, line each cavity with a cupcake liner instead.
3. Pulverize the graham crackers and combine with the granulated sugar and melted butter.
4. Spoon a heaping tablespoon of the crust mixture into each cavity of the mini cheesecake pan.
5. Firmly press down the crust into an even layer using a wooden tamper.
6. Bake for 8 minutes at 320°F on the middle oven rack.
7. Remove from the oven and allow to cool on a wire rack as you make the cheesecake filling.

Next, make the lemon cheesecake batter:

1. The Recipe: Follow the directions given on Flouring Kitchen’s site for the Mini Lemon Cheesecakes to make the filling.
2. Fill the batter to the top: The batter will rise as it bakes and contract as it cools. Fill each cavity of the mini cheesecake pan to the top to ensure they bake to their maximum size.
3. Chill time: Allow the mini cheesecakes to cool for 2 hours at room temperature. Once cool, carefully cover the pan with plastic wrap and place in the refrigerator to chill overnight. I popped the tin in the freezer for about 30 minutes before removing them the next day. I found this to make the removal much easier and cleaner!

Then, make the whipped cream cheese frosting:

The whipped cream used here is my absolutely favorite Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction and I have made this recipe countless times. It is light and fluffy, has the perfect subtle touch of sweetness, and stays stable with the addition of cream cheese. If you make a full batch for these cheesecakes, you will have extra – You can definitely get away with halving the recipe here.

I made a strawberry variation to top Mini Strawberry Oreo Cheesecakes, a blueberry flavored one for Mini Biscoff Cheesecakes with Blueberry Whipped Cream and even a boozy maple pecan version for Mini Pecan Pie Cheesecakes.

Finally, assemble and decorate the mini cheesecakes with the curd and frosting:

1. Spoon a dollop of the raspberry curd on top of the cheesecakes and use the back of the spoon to smooth the curd to the edge. Place in the refrigerator as you prepare the frosting to keep the curd firm and prevent the whipped cream from sliding.
2. Fill a piping bag fitted with a small open star piping tip with the whipped cream frosting and pipe small dollops of the whipped cream in a circle around the top of the cheesecake. Pop the cheesecakes back into the fridge quickly to help the frosting set in place. Once chilled, it won’t move or slide.

After you have frosted all of the cheesecakes, admire your work and dig in!

If you love cheesecake you have to try this delicious lemon raspberry version. These indulgent mini desserts have a zingy lemon cheesecake base sitting atop a thick graham crust, a topping of incredible raspberry lemon curd, and a pretty piping of whipped cream frosting. Summer in dessert form!

If you like this recipe, I think you’ll also love:

• Mini Strawberry Oreo Cheesecakes
• Limoncello Frosted Crinkle Cookies with Blueberry Curd
• Mini Pumpkin Curd Cheesecakes with Gingersnap Crust
• Mini Pecan Pie Cheesecakes with Boozy Maple Whipped Cream

Behind the Scenes Video:

Mini Lemon Cheesecakes with Raspberry Curd

Recipe by AshleyCourse: DessertCuisine: American

Servings

12

mini cheesecakes

Prep time

1

hour 

Cooking time

30

minutes

Cooling time

3

Hours

These tart and tangy mini lemon cheesecakes are topped with a vibrant raspberry curd and beautifully decorated with dollops of fluffy whipped cream cheese frosting. The perfect single serve summer dessert!

Ingredients

• 1 batch Mini Lemon Cheesecakes by Flouring Kitchen (with graham crackers used for the crust)

• 1 batch Raspberry Curd by Flouring Kitchen

• 1 batch Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction (halve the recipe if you do not want leftovers)

• Additional Tools:

• Mini cheesecake pan

• Wooden tamper

• Small open star piping tip

• Piping bags

• Cooking thermometer (optional for the curd)

Directions

• 
  First, make the raspberry curd:
• Follow the directions to make one batch of Raspberry Curd by Flouring Kitchen.
• Use a cooking thermometer to gauge when the curd reaches 170ºF (76ºC) and can be removed from the heat.
• Cover the curd with plastic wrap immediately after cooking to prevent a film from forming on the surface.
• Store in an airtight container in the refrigerator until ready to use.
• Next, prepare the graham cracker crust and lemon cheesecake batter:
• Preheat the oven to 320°F and spray each compartment of the mini cheesecake pan with non-stick spray.
• Follow the directions to make Mini Lemon Cheesecakes by Flouring Kitchen substituting equal amounts of graham crackers for gingersnap cookies.
• Spoon a heaping tablespoon of the crust mixture into the bottom of each cheesecake compartment and firmly press it down into an even layer using a wooden tamper. You can also use a measuring cup, a shot glass – whatever fits!
• Bake at 320°F for 8 minutes and remove from the oven to cool on a wire rack while you make the cheesecake filling.
• Follow the directions to make the lemon cheesecake batter and use a large cookie scoop to fill each cavity of the mini cheesecake tin to the top. Be sure to leave the cheesecakes in the oven to cool as the recipe suggests to help prevent cracking or sinking.
• Allow the mini cheesecakes to cool for 2 hours at room temperature. Once cool, cover the pan with plastic wrap and move them to the refrigerator. Remove the cheesecakes from the tin after they have set for a minimum of 3 hours (I let mine chill overnight). Even better, pop them in the freezer for 20-30 minutes and then remove them – it makes the process much easier!
• Prepare the whipped cream frosting:
• Follow the directions to make one batch of Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction. There will be extra, so you can easily halve the recipe.
• Decorate and garnish the cheesecakes:
• Remove your cheesecakes from the refrigerator and add about a tablespoon of the raspberry curd to the top of each cheesecake and spread it into an even layer using the back of a spoon.
• Fill a piping bag fitted with a small open star piping tip with the whipped cream frosting and pipe small dollops of the whipped cream in a circle around the top of each cheesecake.
• Store the cheesecakes in the refrigerator until ready to eat, and enjoy your delicious treat!

Notes

• Do not over-mix your cheesecake batter as it can lead to cracking.
• Pop the mini cheesecake pan in the freezer after chilling the cheesecakes overnight in the refrigerator to help remove them cleanly.
• After spooning the curd on top of the cheesecakes, keep them in the refrigerator while you prepared the whipped cream frosting and assemble the piping bag. The frosting may slide around on the curd if it starts to warm up.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,