June 9, 2020
Written By: Adriana
These mini cheesecakes are made of graham cracker crust, cream cheese filling and topped with lemon curd. It's a simple recipe that is made by just refrigerating the filling until it is firm enough to remove from the liners.
Check out the video tutorial below, and the complete recipe is located at the very bottom. Enjoy!
|egg yolks||3, from large eggs||-||-|
|granulated sugar||1/2 cup||100g||-|
|freshly squeezed lemon juice||1/4 cup + 1 TB||70g||-|
|unsalted butter||3 TB||42g||-|
|lemon zest||2-3 tsp||-||-|
|graham crackers||about 8 full crackers (about 1 cup of crumbs)||about 35g||-|
|granulated sugar||2 TB||-||-|
|unsalted butter, melted||1/4 cup||-||-|
|cream cheese, original variety, softened||1 cup (one standard package of the block kind)||226g||8 oz|
|vanilla extract||1 tsp||-||-|
|powdered sugar||1/2 cup + 2 TB||-||-|
|heavy whipping cream, cold from fridge||1/2 cup||-||-|
|blueberries (or other fruit), optional||a handful||-||-|
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