Individual Lemon Cheesecakes

First, I apologize for not knowing which blog I got this recipe off of. If you find it, let me know so I can give proper credit.

Deceptively simple to make. These were pretty dang tasty, a perfect little "bite" of dessert. This was enjoyed by all three tasters (Mom, Mr. L and The Right Hand Woman). Not too sweet, not too filling, a perfect little treat after a meal. It made Mr. L comment that we should have more "real desserts" (instead of low cal or sugar free) on a regular basis, but just not eat so much of them. I think this bodes well for my friends and co-workers who I give leftovers to.

Yes, there are many recipes for Lemon Curd and one day I will make it from scratch....and buying pre-bought graham cracker crusts is probably wrong in the foodie world, but I wanted something simple and quick to make for my mom on Mothers Day. This was made in a snap. Did have trouble with one of the Keebler Mini Crusts, it just fell completely apart the minute I put filling in. Not sure if it was old, stale or what, but the rest tasted fine. Also, to me, there was only enough filling for five of the crusts, so missing one crust didn't matter.

By the way, Lemon Curd is yummy!I think I had some many many years ago when I used to buy crumpets through mail order but I don't remember it being so tasty. I bought my jar from Cost Plus World Market. There were many different types on the shelves, but the one I got looked the "lemoniest" in color (what a way to choose huh?)

Individual Lemon Cheesecakes

1 8 oz package cream cheese
1/2 cup sugar
3 Tablespoons lemon curd
6 mini graham cracker crusts
Whipped Topping
Sugared lemon slices for garnish

In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lemon curd on low speed until just combined. Spoon mixture into the graham cracker crusts. Place on small baking sheet in the freezer for ten minutes or more. Serve with a dollop of whipped topping and 1/4 of a slice of lemon that has been sprinkled with sugar.

Note: I used "lite" Cool Whip but full fat cream cheese (go figure). I didn't add the sugared lemon slices as I didn't want to add additional sugar. I also just put them in the fridge not the freezer. Original recipe said you could use different flavored curd or even chocolate.

Note: I think, once I'm a more confident cook, I'd love to try this with homemade lemon curd and make my own graham cracker crusts. Maybe serve them in cute ramekins!

UPDATE: I found the original poster of these tasty little treats. It's from Mellisa and you can check out her great food blog here.