Recipes // Desserts // Little Lemon Cheesecakes

Little Lemon Cheesecakes


By Kim McCosker

Makes 12


  • 12 crunchy, buttery round cookies (same diameter as the bottom of a muffin cup)
  • 9 ounces cream cheese, at room temperature
  • 1 jar (10 oz.) lemon curd
  • 1 cup blueberries


  1. Line 12 cups of a muffin tin with paper liners and place one cookie, flat side up, onto each.
  2. Using an electric mixer, beat the cream cheese until creamy.
  3. Add all the lemon cured and continue mixing until smooth.
  4. Spoon the mixture onto the cookies and freeze for 2 to 3 hours, or until firm.
  5. Five minutes before serving, remove the liners and decorate with fresh blueberries.
Featured Recipes

Personally Yours

Marketplace Recommendations