MINI LEMON CURD CHEESECAKES
Make an impression with our Mini Lemon Curd Cheesecakes. These Mini Lemon Curd Cheesecakes are baked in a mini muffin tin for bite-sized perfection.
Provided by My Food and Family
Categories Dairy
Time 4h15m
Yield 24 servings, 1 cheesecake each
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Combine cookie crumbs, butter and 1 Tbsp. lemon zest; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. crumb mixture to each cup.
- Beat cream cheese, sugar, lemon juice and remaining lemon zest in large bowl with mixer until blended. Add egg; beat on low speed just until blended.
- Spoon into prepared muffin cups, adding about 1 Tbsp. batter to each cup.
- Bake 15 min. or until centers of cheesecakes are almost set. Cool completely.
- Refrigerate 1 hour. Top with lemon curd just before serving.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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