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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


  • Preheat your oven according to instructions on cookie package.
  • 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.
  • While oven is preheating, mix together your cream cheese, sugar, eggs, and vanilla until nice and creamy and set aside.
  • 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.
  • Once baked, allow to cool and then top with lemon and 3 jellybeans.
  • Keep refrigerated until eating.