individual cheesecakes

A favorite lemon desserts! A bright, luscious and heavenly treat that's perfect for spring and summer. Layered with a graham cracker based and filled with a rich cheesecake flavored lemon mousse filling.

Lemon Cheesecake Mousse

graham crackers ((6 full sheets))

sugar

Tbsp (42 grams) salted butter, (melted)

Tbsp lemon juice

water

gelatin powder

(355 milliliters) heavy cream

(110 grams) powdered sugar, (divided)

Yellow food coloring ((optional))

oz (340 grams) cream cheese, (softened)

(10 oz) jar lemon curd ((tested with Dickenson's))

whipped cream (, lemon wedges, blueberries and mint

In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.

Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.&nbsp;

Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).&nbsp;

In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.

Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).&nbsp;

While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.&nbsp;

Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.&nbsp;

Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

https://content.jwplatform.com/videos/qIwN3qME.mp4

Lemon Cheesecake Mousse - Individual mousse cups perfect for any get together!

Churro cheesecake with no refined sugar, gluten free and filled with protein. This is one sweet treat you don't want to pass up!

Raw Churro Cheesecake Cups

macadamia nuts

walnuts

pecans

dates

sea salt

cashews (, soaked overnight)

date paste

coconut sugar (,

molasses

almond milk (,

coconut oil

cinnamon

can full fat coconut milk (, placed in refrigerator overnight,

vanilla bean

coconut palm sugar

Soak your cashews overnight making sure to fill bowl with plenty of water as cashews expand quite a bit. If you don’t have time, soak at least 2-3 hours. The longer you soak them, the smoother the consistency.

Place all crust ingredients in a food processor, blender or high speed blender and pulse until nuts and dates are chopped well.

Drop 3 spoonfuls of crust mixture in each section of a muffin tin, making sure to place on top of parchment strips if using. Press down until mixture is firm and creates a crust like bottom layer.

Next, put all filling ingredients in a food processor, blender or high speed blender and blend until smooth and creamy. If you are not using a high speed blender, then you will have to blend for a while to get a smooth consistency but eventually you will. When I use my food processor it takes about 5-7 minutes.

Put 3 spoonfuls of filling on top of the crust layer in the muffin tins. You may need to add more, depending on your tins. You want the filling layer to be about ¼ to ½ inch from the top of the tin. Then sprinkle some coconut palm sugar over the top of each cup.

Freeze overnight for best results, or for at least 2 hours. Remove from freezer about 10 minutes before you are ready to serve, but not much longer or they may get too soft.

Meanwhile, to make the optional garnish, take the can of coconut milk out of the refrigerator and open it.

&nbsp;Using a spoon, remove the harder white thick layer from the top, reserving the clear coconut water for a later use if you want. It makes a great addition to smoothies! Using a hand or stand mixer, mix the coconut cream layer with the rest of the ingredients until light and fluffy.

Once they are frozen and ready, pull up each cheesecake cup with the parchment paper tabs and place on a serving platter.&nbsp;

Use a small spoon to top each cheesecake cup with a dollop of coconut cream, sprinkle with a touch of cinnamon and place a piece of cinnamon stick on top. This is all for décor so remember that it is optional. Enjoy!

These sound perfect for Autumn, they wouldn't last long in my house!

Creamy mini mango cheesecakes with a buttery cookie crust and fresh mango filling. These no bake cheesecakes set neatly, taste refreshing, and can be made ahead for an easy chilled dessert.

Mini Mango Cheesecakes (No Bake)

265 g cookies (any flavour)

butter

mango

500 g cream cheese

vanilla

heavy cream

tsp gelatine (powder)

water (hot)

candy melts

mango (diced)

In a food processor, pulse the cookies until they turn into fine crumbs.

In a separate bowl, mix the melted unsalted butter into the cookie crumbs until they resemble wet sand. The mixture should hold together when pressed.

If using a silicone mould, press the crust mixture firmly into the bottom of each cavity, ensuring an even and compact base. If using cupcake liners, follow the same instructions.

Base

Place diced mango in a blender and blend until smooth. If using frozen mango, allow it to thaw before blending. Set aside.

In a large mixing bowl, add the cream cheese powdered sugar and vanilla extract, then mix until well combined.

Pour the mango puree into the cream cheese mixture and continue to mix until the mango is fully incorporated.

Dissolve the gelatin in hot water and let it cool slightly. Once it&#39;s cooled, pour the gelatin mixture into the cream cheese mixture along with the heavy cream and continue to mix until fully incorporated. (Not shown in the video. Refer to the recipe notes below).

For silicone moulds, fill each cavity with the mango cheesecake filling up to the top. For cupcake liners, carefully spoon the mixture over the crusts.

Smooth over with a spatula. (This can be seen in the video above the recipe).

Place in the freezer to set ideally, overnight.

Cheesecake

In a microwave-safe bowl, melt the candy melts in 30-second intervals, stirring between each, until smooth. Let it cool slightly.

Drizzle over parchment paper that has been draped over mini glasses to create a curved shape. Place glasses on a silicone mat so they don&#39;t roll. (This can be seen in the vidoe above the recipe).

In another bowl or tall stick blender jug, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Remove the mini cheesecakes from the silicone mould or muffin tin.

Garnish with whipped cream piped with a large french star tip.

Add candy melt decoration, extra cookie crumbs and a piece of diced.

Refrigerate to thaw before serving.

Toppings

It looks so delicious.  Can't wait to try making it.

I can't wait to present these at Easter :)

These are the cutest! A lot easier than they look.

Easy yet delicious recipe that will have your guests thinking you’ve had your party professionally catered!

https://content.jwplatform.com/videos/xY9jyakJ.mp4

Mini Mango Cheesecakes Popular

These Peanut Butter Cheesecake Espresso Martinis are the ultimate showstopping party dessert — creamy chocolate cheesecake and peanut butter whipped cream served in adorable mini martini glasses with a crunchy cookie crust. They're easier than they look: make the components ahead of time, then assemble and chill until you're ready to serve. Each little glass packs a punch of rich, candy bar flavor that guests absolutely will not stop talking about. Perfect for holiday parties, birthdays, or any time you want a make-ahead dessert that feels seriously impressive.

Peanut Butter Espresso Martini Cheesecake Recipe by Tasty

chocolate sandwich cookies

peanut butter candy bars, finely chopped and divided

unsalted butter, melted

oz cream cheese, room temperature

oz semisweet chocolate, melted and slightly cooled

espresso powder

vanilla extract

peanut butter

heavy cream, cold

fine sea salt

(2-ounce) mini martini glasses

Piping bag fitted star tip

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Sprinkle the top of each cheesecake generously with the remaining 5 finely chopped candy bars. Serve chilled directly in the mini martini glasses. Cheesecakes can be assembled and refrigerated up to 24 hours in advance; add the candy crumble just before serving.

Place the peanut butter whipped cream into a piping bag fitted with a large star tip. Verify that the whipped cream is thoroughly chilled so it retains its shape; if it has warmed up, refrigerate for 15 minutes prior to piping. Pipe a swirl of the cream into the center of each chilled cheesecake, ensuring a subtle border remains visible around the inner edge of the glass. Chill in the refrigerator for 30 minutes to ensure the peanut butter whipped cream has time to set up.

In a medium bowl, beat the peanut butter, granulated sugar, powdered sugar, vanilla, salt, and cold heavy cream with an electric mixer until stiff peaks form.

Pour the chocolate cheesecake filling evenly into the prepared martini glasses, leaving enough room for the peanut butter whipped cream. About 1 ounce of cheesecake filling per glass. Refrigerate for at least 2 hours, until the chocolate filling is completely set.

Add the heavy cream, espresso powder, and vanilla to the bowl. Beat on medium speed until smooth and fully incorporated.

In a large bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed for 2–3 minutes until the mixture is thoroughly smooth. Pour in the cooled melted chocolate, then beat on low speed just until smooth and combined, being careful not to overmix.

Divide the crust mixture evenly among 24 (2-ounce) mini martini glasses, using about 1 tablespoon per glass. Gently press the crumb mixture into the base of each glass to form an even layer, taking care not to pack it too tightly. Place the glasses on a baking sheet and refrigerate while you prepare the filling.

Add the chocolate sandwich cookies and 5 of the finely chopped candy bars to a food processor. Pulse until finely crushed. Add the melted butter and pulse until the mixture resembles crumbly sand.

https://vid.tasty.co/mediaconvert/output/407606/Standalone/1792511488_square_720.mp4

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Top Tags

Lemon Cheesecake Mousse

Raw Churro Cheesecake Cups

Mini Mango Cheesecakes (No Bake)

Peanut Butter Espresso Martini Chee...

Top 4 individual cheesecakes recipes from across the web

The most viewed individual cheesecakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cheesecake Mousse

Raw Churro Cheesecake Cups

Mini Mango Cheesecakes (No Bake)

Peanut Butter Espresso Martini Chee...

The most viewed individual cheesecakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine