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Lemon and Berry Swirl Mini Cheesecakes

Cook Time30 mins
Total Time30 mins
Course: Cheesecake
Servings: 12 mini cheesecakes
Author: Barbara Schieving

Ingredients

  • 1 cup Walkers Lemon Thins crumbs (1 package)
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 2 8 oz packages cream cheese softened
  • ½ Cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 2 Tablespoons sour cream
  • Pinch of salt

Instructions

  • Preheat oven to 300º. In a medium bowl, combined cookie crumbs, 2 tablespoons sugar and melted butter. Divide crumbs evenly into 12 mini cheesecake or muffin cups. With fingers or round end of a wooden spoon, press crust down evenly.
  • In a stand or electric mixer, beat cream cheese and sugar until well combined. Add in eggs one at a time following with the vanilla, sour cream, pinch of salt. Mix until just combined.
  • Fill each crust almost to the top with cheesecake batter. Pipe about a teaspoon of lemon curd on top of each mini cheesecake and swirl curd into batter with a knife or toothpick to make a pretty design on top.
  • Bake for 18-20 minutes or until cheesecake is set. Remove from oven and let sit in pan at room temperature for 30 minutes before removing. Transfer mini cheesecakes to a cooling rack to cool completely, another 30 minutes or so. Refrigerate until serving.
  • Lemon Curd
  • Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine.
  • Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
  • Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
  • Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days. (This lemon curd recipe makes more than is necessary for for one batch of mini cheesecakes.)

Notes

Berry Swirl Cheesecake: Use Walkers Raspberry Thins instead of Walkers Lemon Thins and substitute approximately ⅓ cup of seedless berry jam for the swirl on top instead of lemon curd.