Mini lemon cheesecake recipe. Super rich, creamy, and citrusy cheesecake, in a cute mini size. Make yours today!
Recently, my picky eater—the 22-month old toddler—has started to take a liking to cheese, which makes me very happy.
I have started making more toddler foods for him with cheese.
As he is very active and practically can’t sit still, our pediatrician told us to feed him a lot of protein, foods like cheese, meat, peanut butter, etc.
I experimented with this mini lemon cheesecake and he loved it.
He ate one of them as soon as it was done, and asked for “more more.”
Nothing makes me happier than him eating well and continues to grow.
Anyway, this mini lemon cheesecake is a recipe from my friend’s blog at Cuisine Paradise.
I am sure many of you remember the cute Mickey Bento she wrote as a guest post on Rasa Malaysia.
I love visiting the blog, especially for baking recipes.
These mini lemon cheesecakes are not only great for toddlers, they are great for the grown-ups, too.
I just love that they are so pretty, and mini-size is always a crowd pleasure. Check out the recipe below and I hope you get to try them yourself.
If you have a little picker eater at home, please share your ideas what you cook for them.
How Many Calories Per Serving?
This recipe is only 207 calories per serving.
Mini Lemon Cheesecake Recipe
Mini lemon cheesecake recipe. Super rich, creamy, and citrusy cheesecake, in a cute mini size. Make yours today.
Ingredients
Crust:
- 3/4 cup graham cracker crumbs (7 graham crackers)
- 1 tablespoon brown sugar, packed
- 3 tablespoons unsalted butter, melted
Filling:
- 12 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 3 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
Toppings:
- Blueberry
- Raspberry
- Lemon slices
Directions
- 1In a bowl, add in the graham cracker crumbs, brown sugar and butter. Mix well. Divide the crumbs and press into bottom of the 12 soufflé baking cups. Refrigerate the crust.
- 2Preheat the oven at 350°F.
- 3Attach the metal blade to your food processor. Pulse the cream cheese until smooth. Scrap the side of the bowl with a spatula as needed. Add in the sugar and pulse again until smooth. Next, add the sour cream and lemon zest and pulse until smooth.
- 4Add 1 egg at a time and pulse until combined. Lastly, add the vanilla extract and lemon juice. Scrap down the side and give it a few more pulses until smooth.
- 5Remove the baking cups from the refrigerator. Place them in a muffin pan. Scoop the filling mixture into the baking cups.
- 6Bake them for 20-22 minutes or until the centers are firm. Remove the cupcakes from the muffin pan to cool completely on a cooling rack.
- 7Chill the cupcakes in the refrigerator for at least 2 hours or overnight. Garnish with the fruit toppings before serving.
Recipe Notes
I used the 3.25 oz soufflé paper baking cups.
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Jjang
What brand is ur graham cracker? I dont know where to find it in m’sia… and i search it in so many grocery stores, still cant find it..
Roseanna
Hi, I have this recipe only for a regular pan. It’s a perfect recipe. When you are talking about soufflé paper cups are you meaning the kind you would bake cupcakes in. Thanks
Rasa Malaysia
The ones shown on the pictures.
Kathi
I’m just checking to see if the cheesecake will come out of the ramekins easily . I’m worried they’re going to get stuck .
Katrucia
if you can’t find graham crackers, you can always use speculoos (spiced shortcrust biscuit)
wendy lim
hi! how to determine size of 3.25oz souffle baking cup??
Michelle Tang
I tried baking this mini cheesecake yesterday and it turned out well. But some of the cakes sink a bit maybe is due to i used tube cream cheese and not block one. I replaced Graham with digestive biscuits as i could not find Graham at stores.
Thank you for sharing the recipe. Next i will try brownie butter cake !! :)
lizzy
where to find graham cracker or it can be replace with other.
Rasa Malaysia
You can find at baking stores.
Alli
Where can I buy the suffle baking cups?;)