Mini Lemon Cheesecakes

150 12 servings, 1 cheesecake (70 g) each
Recipe By
Reviews
Prep Time
30
min.
Total Time
2
hr.
30
min.
Servings

12 servings, 1 cheesecake (70 g) each

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

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Combine wafer crumbs, butter and 2 tsp. lemon zest. Press about 2 Tbsp. crumb mixture onto bottom and up side of each of 12 paper-lined muffin cups.
  • Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in sugar. Add egg, lemon juice and remaining zest; beat just until blended. Spoon into crusts.
  • Bake 20 min. or until centres are almost set. Cool completely. Refrigerate 3 hours.
  • Remove cheesecakes from paper liners. Use small sharp knife to make 3 lengthwise slices in bottom of each strawberry, being careful not to cut all the way through stem end of strawberry; gently spread slices apart before placing strawberry on top of cheesecake.

Keeping it Safe

Store any leftover cheesecakes in refrigerator.

Servings

  • 12 servings, 1 cheesecake (70 g) each

Nutritional Information

Serving Size 12 servings, 1 cheesecake (70 g) each
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 11g
Saturated fat 7g
Cholesterol 50mg
Sodium 170mg
Carbohydrate 20g
Dietary fibre 0g
Sugars 14g
Protein 3g
   
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 4 %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

Rate this Recipe

Leave a Review

K:3752v1ec:187548

>
AdChoices