One of the reasons that I made that tart and delicious homemade lemon curd
earlier in the week (aside from the fact that I
wanted to drizzle it on top of pancakes, waffles, biscuits, as well as using it
as a spread on my morning bran muffin) was to make this recipe for mini
cheesecakes. It is based upon one that I found on the same blog in which I
found the curd recipe. I changed it up a bit by adding more lemon zest, and
switching out the crumb crust for my own pretzel crust, my new favorite crust
for almost anything sweet. Don’t feel that you need to do the same. You can
switch out the same amount of pretzels for graham cracker crumbs, cinnamon
graham crumbs, vanilla wafer crumbs, or gingersnaps, they all work equally
well; it’s a matter of personal taste.
Personally, I don’t think there is anything cuter than food in a jar. Who wouldn’t want to grab and devour one of these adorable mini cheesecakes? An added bonus is that these can be made up to two days prior to serving, and stored in the refrigerator. When ready to serve, top with lemon curd, a spritz of whipped cream, and your favorite fresh fruit. Beautiful and delicious!
Personally, I don’t think there is anything cuter than food in a jar. Who wouldn’t want to grab and devour one of these adorable mini cheesecakes? An added bonus is that these can be made up to two days prior to serving, and stored in the refrigerator. When ready to serve, top with lemon curd, a spritz of whipped cream, and your favorite fresh fruit. Beautiful and delicious!
Mini Lemon Cheesecakes in a Jar
For the Crust
¾ cup pretzel crumbs
2 tablespoons sugar
3 tablespoons unsalted butter, melted
3 tablespoons unsalted butter, melted
For the Cheesecake
¼ cup granulated sugar
Zest of one Melissa's seedless lemon
1 8-oz. pkg. cream cheese, room temperature
1 large egg, room temperature
2 Tablespoons heavy cream
½ teaspoon vanilla
For the Garnish
1/2 cup homemade lemon curd
Whipped cream
Blueberries
Blueberries
Preheat the oven to 350°F.
In a small bowl, stir together pretzel crumbs, sugar, and
butter. Press into the bottom of four
Weck jars (I used these) or 1-cup ramekins (like these). To ease tamping them down into your small
jars/ramekins, I suggest using a tart tamper
– an invaluable kitchen tool. Bake for 6 minutes;
remove to a wire rack to cool.
In the bowl of a stand mixer fitted with the paddle
attachment, combine sugar and lemon zest, and mix until the sugar is
moistened and fragrant. Add cream cheese, and cream together until smooth. Add
egg; beat well. Add heavy cream and vanilla and mix until smooth.
Pour batter into serving dishes, on top of the pre-baked crusts,
about 3/4 of the way full. Place jars into a larger pan with high sides and
pour boiling water into the larger pan until halfway up the sides of the jars.
Bake 25 to 30 minutes, until the edges are
set. Do not overbake. Carefully remove the cheesecake jars from the water bath and
place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the
refrigerator for at least 5 hours. Before serving, top each cheesecake with
lemon curd, whipped cream, and berries.
Makes 4
If you prefer something equally cooling, but less work, you
might consider this refreshing Lemon-Lime Ice Milk.
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