Mini Lemon Cheesecakes with Raspberry Curd Recipe
These Mini Lemon Cheesecakes with Raspberry Curd are perfect single-serve summer desserts featuring a tart and tangy lemon cheesecake base with a graham cracker crust, topped with vibrant raspberry curd and fluffy whipped cream cheese frosting. Each mini cheesecake is beautifully decorated and offers a refreshing combination of citrus and berry flavors.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Mini Lemon Cheesecakes
- Graham crackers, crushed (for crust)
- Mini Lemon Cheesecake batter (prepared following Flouring Kitchen recipe)
For the Raspberry Curd
- Raspberry Curd (prepared following Flouring Kitchen recipe)
For the Whipped Cream Cheese Frosting
- Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction (half recipe if desired to reduce leftovers)
Instructions
- Make Raspberry Curd: Prepare one batch of raspberry curd according to Flouring Kitchen’s directions. Use a cooking thermometer to check the temperature of the curd and remove it from the heat once it reaches 170ºF (76ºC). Immediately cover the surface with plastic wrap to prevent a film from forming and refrigerate in an airtight container until ready to use.
- Prepare the Cheesecake Pan and Crust: Preheat the oven to 320°F (160°C). Spray each compartment of the mini cheesecake pan with non-stick spray. Mix crushed graham crackers as a substitute for gingersnap cookies for the crust.
- Form the Crust: Spoon a heaping tablespoon of the graham cracker crust mixture into the bottom of each cheesecake pan compartment. Firmly press the crust into an even layer using a wooden tamper or an alternative tool like a measuring cup or shot glass.
- Bake Crust: Bake the crusts at 320°F (160°C) for 8 minutes. Remove from the oven and place on a wire rack to cool slightly while preparing the lemon cheesecake batter.
- Prepare Lemon Cheesecake Batter: Follow the Mini Lemon Cheesecake recipe by Flouring Kitchen to make the lemon cheesecake batter, substituting graham crackers for the crust as specified.
- Fill and Bake Cheesecakes: Spoon the cheesecake batter over the baked and cooled crusts in each pan compartment. Bake as directed in the lemon cheesecake recipe until the cheesecakes are set.
- Cool Cheesecakes: Allow the mini cheesecakes to cool on a wire rack. Then refrigerate for at least 3 hours to chill and set properly.
- Assemble and Decorate: Once chilled, spoon a generous amount of raspberry curd onto each mini cheesecake. Pipe dollops of the whipped cream cheese frosting on top using a small open star piping tip and piping bags for a beautiful presentation.
Notes
- Use a cooking thermometer to ensure raspberry curd is cooked to the right temperature for food safety and best texture.
- Covering the curd with plastic wrap immediately after cooking helps prevent a skin from forming.
- Halve the frosting recipe if you prefer fewer leftovers.
- Press crust firmly to create a uniform base and ensure proper baking.
- Refrigerate the cheesecakes for at least 3 hours to allow them to set completely before serving.
- Mini cheesecake pans make perfect single-serving desserts and help with presentation.
- Substituting graham crackers for gingersnap cookies provides a more classic cheesecake flavor.
