Lemon Cheesecake Bites
Lemon Cheesecake Bites are a lemon-y dream! They're the combination of two incredible desserts: tangy lemon cheesecake and classic lemon curd. This recipe for cheesecake bites results in a light and creamy dessert topped with tart lemon curd, while the base is a simple and sweet crust made with crushed lemon Oreo cookies.
Servings: 24 servings
Ingredients
For the Lemon Crust:
- 1 package (20 oz.) Lemon Cream Oreo sandwich cookies, about 2 cups
- 4 tablespoons butter melted
For the Lemon Cheesecake:
- 4 (8-oz.) packages cream cheese room temperature
- ¾ cup granulated sugar (200 grams)
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon zest
- ½ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 4 eggs room temperature
Lemon curd: makes 1-1/2 cups
- 7 large egg yolks
- 1 cup sugar
- 6 tablespoons butter softened
- ⅔ cup lemon juice
- zest from 2 lemons
- ½ teaspoon salt
Instructions
For the Lemon Crust:
- Preheat the oven to 325°F and line a 9x13-inch pan with parchment paper having the ends extend over sides.
- Place the cookies in a food processor or blender and pulse until they are fine crumbs. Add the melted butter and pulse to combine.
- Tip the mixture into the prepared pan and press evenly onto the bottom.
- Transfer to the oven and bake for 10 minutes. Remove from the oven and cool on a wire cooling rack.
For the Lemon Cheesecake:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, beat the cream cheese and sugar until creamy, about 2 minutes. Add the flour, lemon zest, lemon juice and vanilla and beat for 1 minute. Scrape down the sides and bottom of the bowl and beat another 30 seconds to blend any scraped bits.
- With the mixer on medium-low, add the eggs one at a time and beating about 30 seconds to combine before adding the next egg. When all the eggs have been added, scrape the bowl down again and beat a final 30 seconds to blend.
- Pour the mixture over the crust and spread evenly. Transfer to the oven and bake for 38-40 minutes until the center is almost set. It will continue to cook while cooling from the residual heat.
- Remove the pan from the oven and cool for 1 hour on the wire cooling rack; then transfer to the refrigerator for 4 hours or overnight.
For the Lemon Curd Topping:
- Set a strainer over a bowl and keep it readily available near the stove.
- In a heavy non-reactive saucepan, beat the egg yolks, sugar and butter until well blended. Stir in the lemon juice, zest and salt. Cook over medium-low heat, stirring constantly, for about 10 to 15 minutes until thickened and has a glossy appearance. Try not to let the mixture come to a boil, if it begins to boil remove it from the heat for a bit then return it to a lower heat. You can tell if the lemon curd is thick enough if it coats the back of a spoon and you can run your finger through it and it holds a trail.
- When the curd has thickened, pour it into the strainer and press it with the back of a spoon. Discard the lemon zest and any lumps that are left behind in the strainer.
- Place in the refrigerator to chill. The lemon curd will thicken more once it has chilled completely
- When the lemon curd cools a bit, spread it on top of the lemon cheesecake and transfer and refrigerate until firm.
- Remove from the refrigerator when firm and lift from the pan with the parchment paper overhang onto a cutting board. With a thin knife dipped in hot water, slice the lemon cheesecake into 24 cheesecake bites.
Notes
- A firm lemon will release more juice if microwave for 20 seconds before juicing.
- A zester will make a beautiful garnish on each serving.
Nutrition
Serving: 1 | Calories: 274kcal | Carbohydrates: 16g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 145mg | Sodium: 259mg | Fiber: 1g | Sugar: 12g
