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Mini Lemon Cheesecake

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Mini Lemon Cheesecake is a wonderfully refreshing treat. They are both slightly sweet and slightly tart.

The vanilla and lemon blend perfectly with the cream cheese. They are the perfect end to a perfect meal. 

Make extras and keep them in your freezer for unexpected guest. They only take about 15 minutes to thaw.

Mini Lemon Cheesecake Recipe



1 2/3 cups finely crushed NILLA wafers

1/4 cup room temperature butter

2 teaspoons fresh lemon zest


Pre-heat your oven to 350F.

Grease a 12 cup muffin tin or line with cupcake liners.

Mix the finely crushed NILLA wafers, butter, and the fresh lemon zest until fully blended.

Place about 2 tablespoons of the crumb mixture into each cup of the muffin tin. Press the crumb to line the bottom and sides of each cup to form the crust.



1 8 ounce package of cream cheese at room temperature

1/2 cup of sugar

1 egg

1 tablespoon fresh lemon juice

2 teaspoons fresh lemon zest (or to taste)


In a medium size mixing bowl beat the room temperature cream cheese on medium speed until it is creamy smooth.

Continue beat the cream cheese and slowly add the sugar. Once all of the sugar has been incorporated add the fresh lemon zest. Beat until very well blended.

Next add the egg and fresh lemon juice and beat just until blended. Do not over-beat.

Spoon the filling equally into all 12 crumb coated cups in the muffin tin.

Place the muffin tin into the pre-heated oven and bake for 40 minutes or until lightly browned.

Leaving the oven door ajar turn the oven off and leave the pan in the oven for another 20 minutes.

Remove the muffin tin from the oven and place on a wire rack to cool completely.

Once cool; remove the Mini Lemon Cheesecake from the pan. Place them into the refrigerator for at least one hour.

When you are ready to serve your mini cheesecakes remove the paper liners if you used them.

These little mini cheesecakes freeze very well. Wrap each one well in plastic wrap and place in the freezer. To thaw remove them from the freezer and allow to sit at room temperature for 15 minutes.

These make very nice individual deserts for any occasion.

These are just the right size to be sold at that school bake sale or farmer’s market.

Make your family smile today and bake some now.


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