Lemon Sugar Cookie Mini Cheesecakes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18 cupcake sized cheesecakes


  • 2 eight oz. bars cream cheese
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 roll of store bought sugar cookie dough
  • 1 can lemon filling or lemon curd
  • jelly beans


  1. Preheat your oven according to instructions on cookie package.
  2. Please cupcake liners in a cupcake pan and slice 1/4" to 1/2" slices of sugar cookie dough and place at the bottom of the liners.
  3. While oven is preheating, mix together your cream cheese, sugar, eggs, and vanilla until nice and creamy and set aside.
  4. Bake sugar cookie crusts in oven for about 10 minutes, then pull out and top with 2 teaspoons of cheesecake mixture and immediately place back in the oven for 20 minutes. The dough will have risen up in the cups a bit, but the mixture will create a little "sinkhole" to go into.
  5. Once baked, allow to cool and then top with lemon and 3 jellybeans.
  6. Keep refrigerated until eating.