mini lemon cheesecakes

Mini Lemon Cheesecakes

oz cream cheese, (room temperature)

sugar

eggs, (room temperature)

lemon

lemon juice

vanilla

graham cracker crumbs

butter, (melted)

tbsp butter, (melted)

Preheat oven to 350° and add cupcake liners to muffin pan, or with a non-stick cooking spray.

In a medium bowl, mix graham crackers, sugar and butter with a fork until combined.

Press graham cracker crust mixture into the bottom of the muffin pan.

Place muffin pan in oven for 5 minutes, remove and set aside.

For the Crust

In a large bowl, beat cream cheese on medium speed until creamy. Then, add in sugar and beat until smooth.

Add whisked eggs to cream cheese mixture and beat on low speed until combined.

Stir in lemon juice, lemon zest, and vanilla until blended.

Scoop cheesecake filling evenly into prepared muffin pan.

Bake at 350° for 16-18 minutes. Cheesecake will be done when the center is still a bit wobbly.

Remove from oven and let cool for 1 hour.

Remove cheesecakes from pan and place in a container and cover. Place container in the refrigerator and chill for 4 hours, or overnight.

For the Lemon Cheesecakes

In a small saucepan, whisk eggs, sugar, lemon juice, and lemon zest until well combined.

Add butter to pan, stirring constantly. Mixture will thicken and will be done when glaze sticks to the back of a spoon.

Remove from pan, pour into a small, heat-safe bowl, and let cool for 15 minutes.

Cover bowl and place in the refrigerator until cold, or overnight.

Add glaze to each mini cheesecake and enjoy.

Keep refrigerated.

For the Lemon Glaze

These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling.

graham cracker crumbs))

(45 grams) butter (, melted)

(25 grams) granulated sugar

brick-style cream cheese (, softened to room temperature)

(100 grams) granulated sugar

(45 ml) fresh lemon juice

vanilla extract

egg (, room temperature)

egg yolk (, room temperature)

Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. If using a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.

Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and 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.

Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.

To make the crust:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.

Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and return to the oven.

Bake at 325°F for 17-20 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. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, remove them from the pan. Top with whipped cream and fresh berries if desired, serve, and enjoy!

To make the cheesecake filling:

These low calorie mini lemon cheesecakes are smooth, creamy and filled with delicious tangy lemon flavor throughout. They are the perfect low calorie spring and summer dessert!

76 calorie mini lemon cheesecakes

70 g rich tea biscuits or graham crackers

g reduced fat butter (melted)

g stevia

g Philadelphia lightest

g fat-free yogurt

lemon (zest and juice

tsp vanilla extract

g (1 tbsp) plain flour

Pre-heat oven to 180ºC (356ºF). Prepare a 12-count muffin tray with cupcake liners.

Zest and juice one whole lemon and set  aside.

Start by making the base of the cheesecakes by smashing the rich tea biscuits or graham crackers until very crumbly and fine.

Transfer the cookie crumbs to a medium bowl and add the stevia and butter. Mix to combine well.

Spoon 1-2 tablespoons of the crumb mixture into each cupcake liner in the muffin tray. You should be able to fill 10 of the cupcake liners about 1/3 of the way. Bake for 10 minutes and set aside to cool.

In the meantime, make the cheesecake filling by combining the yogurt, stevia, cream cheese, egg, lemon juice, lemon zest and vanilla extract until smooth. Sift in the flour and whisk to combine.

Transfer the cheesecake filling to a piping bag, snip off the end and pour the filling over the baked bases. You want to fill them until they are mostly full with only a small amount of the liner empty at the top.

Bake the mini cheesecakes for 25-35 minutes or until they stop wobbling in the centre. Allow the cheesecakes to cool completely at room temperature before transferring to the fridge to set and cool completely.

Garnish with lemon slices, serve and enjoy!

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Mini Lemon Cheesecakes

Mini Lemon Cheesecakes

76 calorie mini lemon cheesecakes

Top 3 mini lemon cheesecakes recipes from across the web

The most viewed mini lemon cheesecakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Lemon Cheesecakes

Mini Lemon Cheesecakes

76 calorie mini lemon cheesecakes

The most viewed mini lemon cheesecakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine