February 09, 2015

LEMON DELIGHT MINI CHEESECAKE

22 Comments

Irresistible mini cheesecake with a vanilla wafer base and lemon flavor throughout. 


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One of my most popular recipes is mini cheesecake—the kind with vanilla wafer on the bottom, cream cheese middle, and canned cherry or blueberry pie filling top. Those cheesecakes are always a crowd-pleaser and disappear quickly. You are probably familiar with them as they seem to be an ever popular buffet table item. 

Lemon Delight Mini Cheesecake

The lemon cheesecakes I brought to you today were inspired by their berry counterpart. This citrusy creation is multi-layered and bursting with lemon. I start off with a layer of vanilla wafers, followed by a layer of cream cheese, infused with fresh lemon juice and zest. For an intense lemon flavor, I added a layer of sweet and puckery lemon filling, similar to the ones used for lemon bars. Finally, a sprinkling of lemon sugar on top adds a perfect finishing touch.

Lemon Delight Mini Cheesecake

These cheesecakes are going to make any lemon lover happy. Even if you  are not a lemon lover, may these tasty morsels make a convert out of you. Each bite of sweet, sour, creamy, and crunchy will make those sour seeking tastebuds dance (sadly, those are the only things that this gal with no rhythm and two left feet that can dance!). 




LEMON DELIGHT MINI CHEESECAKE



INGREDIENTS:

For the Cheesecake:
18 vanilla wafers
2 pkg. (8 oz.) cream cheese, room temperature
2/3 cup sugar
2 eggs
1 tbsp. grated lemon zest 
2 tbsp. fresh lemon juice (about 1 lemon, depending on size)

For the Topping:
2 tbsp. sugar
1 tbsp. grated lemon zest 

For the Lemon Filling:  
2/3 cup sugar
1/4 cup all-purpose flour
2 eggs
1/4 cup fresh lemon juice (about 2 lemons, depending on size)



INSTRUCTIONS:

Preheat oven to 350 degrees F.

Place one vanilla wafer into the bottom of 18 paper plate lined muffin cups. 

Beat cream cheese and sugar until smooth and fluffy. Add eggs, lemon zest, and lemon juice and beat until well blended. Divide evenly amongst the 18 muffin cups. Bake for 15 minutes until cheesecake begins to set.

While cheesecake bakes, make lemon sugar topping and the lemon filling. For the topping, combine sugar and lemon zest. Set aside. For the lemon filling, beat sugar, flour, eggs, and lemon juice until light a frothy. 

After 15 minutes of baking, remove cheesecake and spoon on enough lemon filling to almost reach the top the paper muffin cups. Return cheesecakes to oven and bake for about 10 minutes or until filling is set (the filling may seep down into the cheesecake layer, which is fine). Remove from oven and immediately sprinkle on the lemon sugar topping. Cool pan on wire rack. Cheesecake will deflate slightly while cooling. Chill for 2 hours before serving. Makes 18 servings.


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22 comments:

  1. I love this lemon cheesecake, Thao! It's so cheerful and the perfect way to start my morning!

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    1. Thanks Jen! I totally agree...and I hate to admit it, but that's how I started my morning ...three days in a row.

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  2. Simply damn delicious and fancy looking cheesecake !!!
    Dedy@Dentist Chef

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  3. I'm a lemon fanatic, and these little cheesecakes look so good! I love that lemony layer on top.

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    1. Thank you Sue! I love that part too—it's a real nice contrast between sweet and sour.

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  4. Mini cheesecakes are my favorite, and these look like they have such big lemon flavor! They look so creamy and delicious. :)

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    1. Thank you Marcie! These cheesecakes deliver a lemon punch. I am glad you like them!

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  6. Hey there again Thao! I LOVE the fact that these cheesecakes are MINI. At times I'm tempted to order a 'normal sized' cheesecake at cafes but they tend to be too big and cloying. These cheesecakes look to be the perfect 'not too big not too small' size. Thanks so much for sharing this wonderful recipe!

    Levan

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    1. Hi Levan! Hope you had a good trip! I agree, I wish that restaurants offer mini sized cheesecakes (desserts in general...and adjust the price accordingly) as I tend to overeat in an attempt not to waste food and money. These cheesecakes are nicely proportioned—there is just enough to satisfy your sweet tooth without overly indulging—unless you do what I did with this batch and doubled up :)

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  7. Wow... just wow! My mouth is literally watering right now :D Lemon AND cheesecake... perfect! I can't wait to give these a try :D

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    1. Thanks Amanda! I'm glad you like them. I hope you'll give them a try!

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  8. These look delicious, I love lemon desserts. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

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    1. Thanks for stopping by, Laura. Have a wonderful weekend!

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  9. What a special treat! Hope you had a great Valentine weekend and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  10. Congratulations! Your Mini Cheesecakes have been featured on Moore or Less Cooking Food Blog at our Simple Supper Tuesday Linky Party! Nettie

    LINK: http://mooreorlesscooking.com/2015/02/16/simple-supper-tuesday-linky-party-10/

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  11. Thanks for linking at BOTW - you are getting a feature tonight!

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    1. That is wonderful! Thank you, Deb! I'm looking forward to another party.

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  12. Oh, I love cheesecake and all things lemon, so these sound delightful!

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