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Lemon Cheesecake Cupcakes

A creamy and tart cheesecake dessert that combines the zing of fresh lemons and sweetened cream cheese.  The perfect dessert to serve at a summer party.  Made with less added sugar than the typical cheesecake.
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9

Ingredients

For the Crust

  • 3/4 cup graham cracker crumbs
  • 1 1/2 teaspoons SPLENDA® Naturals Sugar & Stevia Sweetener Blend
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 12 ounces cream cheese, at room temperature
  • 1/4 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
  • 3 tablespoons fresh lemon juice
  • zest of one lemon
  • 1 1/2 teaspoons pure vanilla extract
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature

For the Frosting

  • 1 1/2 cups whipping cream
  • 1 teaspoon SPLENDA® Naturals Sugar & Stevia Sweetener Blend
  • 5 tablespoons jarred lemon curd

Instructions

  • Preheat oven to 350 degrees F. Line 9 muffin tin slots with cupcake liners.
    To make the crust, melt butter in microwave in a small bowl. 
    In a medium bowl, mix melted butter, graham cracker crumbs, and SPLENDA® Naturals Sugar & Stevia Sweetener Blend.
    Fill each cupcake liner with 2 tablespoons graham cracker crumbs then press mixture into the liners using fingertips.
    Bake in oven for 5 minutes.
    Heat oven to 325 degrees F.
    To make the cheesecake, cream the cream cheese until smooth.  Beat in SPLENDA® and mix until smooth.  
    Beat in lemon zest and fresh lemon juice and vanilla extract.  
    Carefully beat in egg and egg yolk and mix until well combined. 
    Fill each line nearly to the top.  
    Bake in oven for 22 minutes.  
    Allow to cool for 2 hours before refrigerating for at least 3 hours.
    To make the topping, beat cream until soft peaks form.  Beat in SPLENDA® then frost cupcakes.  Top with lemon curd.
    Store cupcakes in refrigerator.  

Notes

*To bring eggs to room temperature, place in bowl with warm water for about 5 minutes. 
**Use store bought whipped cream if desired.  Simply skip frosting altogether and top with lemon curd, if desired.