Lemon Scented Cheesecake Cupcakes

The simple scent of lemon evokes visions of spring. Inside these small cupcakes you’ll find the creamy richness of cream cheese layered with pops of fresh lemon and pure vanilla, lightly sweetened, topped with a blend of vanilla bean yogurt and more lemon swirled into the mix. These little bites will brighten your day!

We have a number of basic recipes that we go to time and time again. The beauty in each, they can be easily transformed by simply switching out or adding different ingredients. This is one of our favorites recipes that we’ve modified into many variations. We love cheesecake and this quick and easy to make You can whip them up at the last minute or make ahead and check dessert off your list for easy entertaining.

Start with blocks of cream cheese, sweeten with sugar and add eggs for their richness. Lemon comes in triplicate – fresh lemon juice, lemon zest, and pure lemon paste. Add a splash of heavy cream then bake perched atop a vanilla wafer – making a delicate little crust for the luscious cupcakes.

Finish with a topping made from vanilla bean yogurt, a touch of sugar, pure vanilla, and yes, more lemon.

In less than an hour you’ve got a tray full of cheesecake and some pretty happy guests!  

Lemon Scented Cheesecake Cupcakes

For the cheesecake cupcakes:

3 packages cream cheese, room temperature, 8 ounces each

1 cup sugar

2 tablespoons flour

4 extra-large eggs, room temperature

1-½ teaspoons pure vanilla extract

1 teaspoon pure lemon paste or pure lemon extract

2 teaspoons lemon zest, about 4 lemons, plus extra for garnish

5 tablespoons fresh lemon juice

2 tablespoons heavy cream

24 vanilla wafers

For the topping:

1 cup vanilla bean Greek yogurt

¼ cup sugar

1 teaspoon pure vanilla extract

½ teaspoon pure lemon paste or pure lemon extract

Zest of 1 lemon

½ teaspoon fresh lemon juice

Preheat the oven to 325-degrees. Line the cups of the muffin tins with paper liners and place a vanilla wafer in the bottom of each.

In a large mixing bowl beat the cream cheese until light and very smooth, about 3 minutes. Scrape the sides and bottom of the bowl making sure the cream cheese is free of lumps.

Whisk the sugar and flour together and add to the cream cheese on low, mixing well. Add the eggs one at a time, blending in on low speed.

Add vanilla extract and the lemon paste along with the lemon zest, lemon juice, and heavy cream.

Divide the batter between each of the muffin cups, about ¾ full and bake for 25 minutes until the cheesecakes are set.

While the cheesecakes bake, stir the yogurt together with the sugar, vanilla, lemon paste, lemon zest, and lemon juice.

When the cheesecakes are set remove from the oven. The cheesecakes will be puffed coming out of the oven but sink slightly in the center when removed. Spoon a dollop of the yogurt topping on the tops of each cupcake. Return to the oven and bake for an additional 5 minutes.

Remove the cheesecakes from oven and when cool enough to handle, about 5 minutes, gently remove from the tins and cool completely on a wire rack. Once they’re completely cool, place the cupcakes in a sealed container and refrigerate until ready to serve.

These can be made a day or two in advance and serve chilled or served warm straight from the oven, with a bit of lemon zest on top. Makes 24 cheesecake cupcakes.