Strawberry Lemonade Mini Cheesecakes

I recently made these for a piano recital and they were a hit! Miniature cheesecakes with tangy lemon curd, sweet strawberry sauce, and fresh strawberries are essentially summer in a cupcake liner. :)

Lemon Curd recipe from Allrecipes

Strawberry Sauce recipe from Our Best Bites

For the cheesecakes:

24 Nilla wafers

2 8 oz. pkgs Philadelphia cream cheese

3/4 c. sugar

1 Tbsp. lemon juice

2 eggs

2 tsp. vanilla

Beat together cream cheese, sugar, lemon juice, eggs, and vanilla. Place 24 Nilla wafers in cupcake liners placed in muffin tins and fill about 2/3 full with cheesecake mixture. Bake at 375 for 15-20 minutes, until tops are beginning to brown and toothpick comes out clean.

For the lemon curd:

3 eggs
1 c. sugar
1/2 c. fresh squeezed lemon juice
1/4 c. butter, melted
1 Tbsp. grated lemon peel


Combine ingredients and cook in the microwave for one minute intervals until it coats the back of a spoon.


For the strawberry sauce:


1 pint strawberries
1/3 c. white sugar
1 tsp. almond or vanilla extract


Combine ingredients in a saucepan and bring to a simmer over medium heat. Cook for 5 minutes, breaking up and mashing strawberries constantly. Allow sauce to cool slightly, then put it in the blender and blend until smooth.


To assemble:


After cheesecakes have cooled, top with a dollop of lemon curd, several slices of fresh strawberries, and a drizzle of strawberry sauce. Store in the fridge.