LEMON DELIGHT MINI CHEESECAKE

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

         

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. 

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.

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!). 

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LEMON DELIGHT MINI CHEESECAKE

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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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