In grade school, my mother used to bake for all my class parties, birthdays, and bake sales. There were cookies and cupcakes and occasionally jello. A popular favorite was her mini cheesecake cupcakes: bite-size creamy deliciousness, always with a slice of kiwi and mandarin on top.
Well, this isn’t exactly my mother’s recipe but pretty darn close. With an extra zest of lemon and replacing the kiwi and mandarin with a dollop of lemon curd, we’ve stepped up the mini cheesecake game!