These little gems are the perfect ending to a lovely dinner or an afternoon coffee break. Lemon juice and zest add some zing to the cheesecake filling. A light strawberry glaze and fresh fruit for the topping or a preserve of your choice.
Miniature Lemon Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
Crust:
⅔ cup graham cracker crumbs
2 tbsp. sugar
2 tbsp. butter, melted
Cheesecake
1 8-ounce package cream cheese, softened
¼ cup sugar
1 and ½ tsp. lemon juice
¾ tsp. lemon zest
¼ tsp. vanilla
1 egg
Instructions
For Crust:
1. In a small mixing bowl, combine graham cracker crumbs, sugar and butter.
2. Press heaping tablespoonful into the bottom of each of six paper-lined muffin cups. (If you don't want your crust too thick you can use less and you will have a bit leftover - this is what I always do) Press them in with a tablespoon or a small glass works well.
3. Bake the crust at 325F oven for 5 minutes.
For Cheesecake:
1. In a mixing bowl or using a stand mixer, combine cream cheese, sugar, lemon juice, lemon zest and vanilla. Mix at medium speed until well blended.
2. Add egg and mix at low speed just until combined.
3. Pour over crust, filling each cup about ¾ full.
4. Bake in 325F oven for 25 minutes.
5. Cool for 15 minutes before removing from the pan.
6. Top with fresh fruit or preserves. The featured photo uses the strawberry sauce from the Banana Split Cake with Strawberry Sauce Recipe.
6. Chill for at least 30 minutes in fridge.
Notes
Note: Nutritional information does not include Strawberry Glaze since it is optional.
- Category: Dessert
- Method: Oven
- Cuisine: American