Name: Lemon Delight Mini Cheesecakes
Prep time: 15 min
Cook time: 22 min
Total time: 27 min
Ingredients: 18 vanilla wafer cookies; 2 pkg. (8 oz.) cream cheese, room temperature; 2/3 cup sugar; 2 eggs, room temperature; 1 tablespoon lightly packed grated lemon zest; 2 tablespoons fresh lemon juice (about 1 lemon, depending on size); 2/3 cup sugar; 1/4 cup all-purpose flour; 2 eggs, room temperature; 1/4 cup fresh lemon juice (about 2 lemons, depending on size); 2 1/2 tablespoons sugar; 1 1/2 tablespoons lightly packed grated lemon zest

Lemon Delight Mini Cheesecakes burst with bright lemony flavor and cream cheese goodness in every bite. They are a lemon lover’s dream.

I love mini cheesecakes, and these have multiple layers of yumminess! Every bite provides a mouthful of smooth cream cheese and bursts of bright lemon. Each cheesecake has a layer of vanilla wafer cookie base. This is followed by a layer of cream cheese that is infused with fresh lemon juice and zest. On top of that is an intensely sweet/tangy lemon filling. Finally, a sprinkling of lemon sugar topping adds a perfect finishing touch.

What’s wonderfully unique about these mini lemon cheesecakes is that there are only 6 ingredients. However, these ingredients are used in different ways to make up the 4 individual layers, with each layer adding a different textural experience and nuances in flavor.

By the way, if you love a touch of cheesecake in your desserts, my friends at Truffle Nation has a fantastic recipe for Strawberry Cheesecake Cookies. You should check them out!

Ingredients needed:

Vanilla wafer cookies
Cream cheese
Granulated sugar
Eggs
Fresh lemon
Flour

Recipe highlights:

Zest and juice lemons. Set aside.
Beat cream cheese and sugar until smooth. Add eggs, lemon juice and zest. Beat until well incorporated.
Line cupcake pans with 18 muffin cups. Add a vanilla wafer cookie to each.
Divide batter among the 18 muffin cups. Bake at 350° F for 14 minutes on the middle rack.

Meanwhile, whisk sugar, flour, eggs, and lemon juice in a small saucepan for the filling. Place on low heat to warm.
Combine sugar and lemon zest for the topping. Set aside.
Remove cheesecakes from oven. Spoon lemon filling on top.
Move rack to upper 2/3 position. Return cheesecakes to oven. Bake for 8 minutes.
Remove from oven. Sprinkle lemon sugar on top. Cool to room temperature. Remove cheesecakes from muffin pans. Refrigerate for 3 hours before serving.
Refer to recipe card below for detailed instructions.

View how-to video or save for later with this Pinterest Pin.

How to store:

Refrigerate—allow to cool to room temperature on the countertop. Store in an airtight container in the refrigerator for up 4-5 days.

Freeze—wrap cheesecake individually in plastic wrap and store in a freezer bag or airtight container for 2-3 months. Defrost overnight in the refrigerator or for 1 to 2 hours on the countertop.

Helpful tips:

For smooth cream cheese layer, use room temperature cream cheese and eggs. For best richness and creaminess, use full fat. Reduced fat is fine, but skip the fat-free.
Do not over beat the eggs. It will incorporate excess air and contribute to cracked cheesecake tops. It’s not a big deal in this case, because cracked tops will be hidden with the lemon sugar sprinkles.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

1-quart saucepan—stainless steel and comes with a lid. Has a stainless steel cool grip handle.
Wire whisk—this is an 8-inch stainless steel whisk designed to reduce wrist fitigue.
Muffin pans—this is a set of two 12 cup nonstick pans.
Electric hand mixer—this model is a 220 watts 5 speed mixer.
Zester/Grater—this is 15-inches, ergonomically designed, and easier to clean than others.

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