Mini Lemon Cheesecakes

3.9
(10) 9 Reviews
Prep Time
30
min.
Total Time
2
hr.
30
min.
Servings

12 servings, 1 cheesecake each

With vanilla wafer crusts and lemony cream cheese fillings, these mini cheesecakes baked in muffin cups are delightful dessert treats.

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix wafer crumbs, butter and 2 tsp. of the lemon peel until well blended. Spoon about 2 Tbsp. of the crumb mixture into each of 12 greased or paper-lined medium muffin cups. Press crumb mixture firmly onto bottom and up side of each cup to form crust.
  • Beat cream cheese with electric mixer on medium speed until creamy. Gradually add sugar and remaining 1 tsp. lemon peel, beating after each addition until well blended. Add egg and lemon juice; beat just until blended. Spoon batter evenly into crusts.
  • Bake 40 minutes or until lightly browned. Turn oven off. Let cheesecakes stand in oven for 20 minutes, leaving door slightly ajar. Remove to wire rack to cool. Refrigerate at least 1 hour before serving.
  • Remove from paper liners before serving. Store leftover cheesecakes in refrigerator.

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

Special Extra

Garnish with fresh strawberries and mint sprigs just before serving.

Servings

  • 12 servings, 1 cheesecake each

Nutritional Information

Serving Size 12 servings, 1 cheesecake each
AMOUNT PER SERVING
Calories 210
% Daily Value
Total fat 13g
Saturated fat 7g
Cholesterol 50mg
Sodium 170mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 15g
Protein 3g
   
Vitamin A 8 %DV
Vitamin C 30 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jesseiler | Wed, Feb 20 2013 8:48 AM

    TOO MUCH COOKIE! Oh my goodness, I felt like I didn't have any cheesecake with all that cookie crust. And I didn't even use all 40, was working on a leftover box and only had 28. Also baking times are OFF! Shaved at least 10 minutes on baking and then when I left it to sit in the oven with the door ajar it burned the back half of my cheesecakes! :( Really disappointed with all of that. However, the actual cheesecake flavor was pretty good though.

  • ljo211 | Sun, Feb 26 2012 8:32 PM

    I substituted gingersnaps for the nilla wafers and got rave reviews.

  • hlfspc | Mon, May 8 2006 10:40 PM

    This receipe was defintely worth the time. They were so creamy. I will be making these again.

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