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.
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Mini Lemon Cheesecake Recipe
Mini lemon cheesecake recipe. Super rich, creamy, and citrusy cheesecake, in a cute mini size. Make yours today.
- 3/4 cup graham cracker crumbs (7 graham crackers)
- 1 tablespoon brown sugar, packed
- 3 tablespoons unsalted butter, melted
- 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
- Lemon slices
In 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.
Preheat the oven at 350°F.
Attach 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.
Add 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.
Remove the baking cups from the refrigerator. Place them in a muffin pan. Scoop the filling mixture into the baking cups.
Bake 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.
Chill the cupcakes in the refrigerator for at least 2 hours or overnight. Garnish with the fruit toppings before serving.
I used the 3.25 oz soufflé paper baking cups.