These delicious mini cheesecakes with a crunchy cookies crust bake up in no time and are almost too easy to make! Give them a try and you won't regret it!
Add the shortbread cookies (or those that you decided to use) to a blender or food processor and process until you have fine crumbs.
Scoop the crumbs into a mixing bowl, add the melted butter, mix until everything is well combined.
Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.
In the bowl beat the curd cheese and mascarpone cheese until smooth. Add in the granulated sugar and mix until well combined.
Add the lemon zest, and vanilla sugar until well combined. Scrape down the sides of the bowl if needed, then mix in the egg, a pinch of salt and a tablespoon of white cream.
Evenly distribute the cheese cake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and take to the oven. Bake at 160-180 for 45 minutes or until the tops of the cheesecakes are set.
Remove from the oven and allow to cool at room temperature for at least 1 hour. Once the cheesecakes are chilled, remove them from the pan. Top with some sugar powder if desired, serve, and enjoy!