Home Our Story Our Products Recipes Foodservice Shop

Lemon Mini Cheesecakes

Cake/Cupcake

Lemon Extract

Spring

25 minutes Prep

25 minutes Cook

18 Servings

Ingredients

For the crust:

For the filling:

For the lemon glaze:

Instructions

Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, flour, eggs, lemon zest, lemon juice, lemon extract and vanilla extract. Beat on low speed until all the ingredients are well combined and the mixture is smooth.
Spoon the cheesecake filling over the crusts, filling each liner about three-quarters full.
Bake in the preheated oven for about 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center. Remove from the oven and let them cool in the muffin tin for about 10 minutes.
While the cheesecakes are cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth glaze consistency.
Carefully remove the cheesecakes from the muffin tin and transfer them to a wire rack. Drizzle the lemon glaze over the top of each cheesecake.
Allow the cheesecakes to cool completely before refrigerating them for at least 2 hours, or until chilled and set.
Once chilled, remove the cheesecakes from the refrigerator and serve. You can garnish them with additional lemon zest or fresh berries if desired