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Mini Lemon Cheesecakes
Prep Time
20
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
42
minutes
minutes
Servings
12
pieces
Calories
250
Delight in these creamy, tangy mini cheesecakes topped with fresh raspberries and lemon curd, perfect for any occasion.
Ingredients
Dairy
16
ounces
cream cheese
(room temperature)
0.67
cup
granulated sugar
1
large
lemon zest
(from a large lemon)
2
large
eggs
(room temperature)
2
teaspoons
pure vanilla extract
1
tablespoon
freshly squeezed lemon juice
12
vanilla wafer cookies
vanilla wafer cookies
1
cup
lemon curd
(store bought or homemade)
1
fresh
raspberries
(optional)
Instructions
Preheat oven to 325°F (160°C) and line muffin cups with paper liners.
Beat cream cheese until smooth, then mix in sugar and lemon zest until fragrant.
Add eggs, vanilla, and lemon juice; mix until smooth. Place a vanilla wafer in each cup and fill two-thirds full with batter.
Bake for 22-24 minutes until centers are almost set. Cool in pan, then refrigerate for at least 4 hours.
Garnish with lemon curd and fresh raspberries before serving. Enjoy!
Notes
Ensure cream cheese is at room temperature for best results.
Calories:
250
kcal
Cost:
$15
Course:
Dessert
Keyword:
cheesecake, lemon