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  1. Mini Lemon Cheesecakes

Mini Lemon Cheesecakes

02:30:00 12 servings, 1 cheesecake (70 g) each
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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.

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What You Need

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Make It

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  • 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.


  • 12 servings, 1 cheesecake (70 g) each

Nutritional Information

Serving Size 12 servings, 1 cheesecake (70 g) each
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.

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