Mini Lemon Cheesecakes Recipe
Delicious and easy to make no-bake mini lemon cheesecakes. It's a combination that never gets boring!
Servings: 6 pieces
Ingredients
- 80 grams cookies digestive-style or graham crackers
- 40 grams butter
- 4 sheets gelatin (1 sheet is 1.6 gram or 0.05 oz)
- 300 grams cream cheese firm brand
- 150 grams lemon curd
- 100 ml heavy cream
- 1 sheet parchment paper
Equipment
- 6 pcs mini cheesecake pan
Instructions
- Cut 6 strips of parchment paper the height (or slightly higher) of the cavities in your mini cheesecake pan. Lightly grease the cavities and press a strip of parchment against the side of each one.
- Crush the cookies into fine crumbs. Melt the butter and mix it with the crumbs. Divide the mixture between the cavities and press down firmly. Place the pan in the refrigerator.
- Soak the gelatin sheets in cold water for 5 minutes.
- In a bowl, mix the cream cheese with 100 grams/3.5 oz of lemon curd until smooth. Slowly pour in 75 ml/2.5 fl. oz. of heavy cream while mixing continuously. Mix for about 2 minutes, then set aside.
- Heat the remaining 25 ml/0.8 fl. oz. of heavy cream in a small saucepan until warm (not boiling). Squeeze the water out of the gelatin sheets and stir them into the warm cream until dissolved. Let cool slightly.
- Slowly pour the gelatin mixture into the cream cheese mixture while mixing continuously. Once fully combined, divide the filling over the six cavities.
- Refrigerate for at least 4 hours, until fully set.
- Just before serving, stir the remaining lemon curd until smooth and spread it over the cheesecakes.
How to store
Store the no-bake mini cheesecakes, covered in the refrigerator, for 2–3 days.