Strawberry Lemonade Mini Cheesecakes
Ingredients
The crust
-
1 ¼
cups
vanilla wafer crumbs
-
3
Tbsp
salted butter, melted
-
1
Tbsp
granulated sugar
The cheesecake filling
-
¾
cup
granulated sugar
-
1
Tbsp
packed lemon zest
-
2
8 oz pkgs.
cream cheese, softened
-
2
large
eggs
-
¼
cup
sour cream
-
3
Tbsp
heavy cream
-
2
Tbsp
lemon juice
-
1 - 1 ½
tsp
lemon extract, to taste
-
½
tsp
vanilla extract
The strawberry sauce
-
8
oz
fresh strawberries
-
1
Tbsp
sugar, or to taste
-
2
tsp
fresh lemon juice
Instructions
- Preheat the oven to 350°F.
- Mix together the wafer crumbs, melted butter, and sugar until moistened.
- Divide the mixture among 12 paper-lined muffin cups and press into an even layer.
- Bake for 5 minutes, then let cool and reduce the oven temperature to 325°F.
- In a food processor, blend sugar and lemon zest, then mix with cream cheese until smooth.
- Add eggs one at a time, mixing until combined, then blend in sour cream and heavy cream.
- Stir in lemon juice, lemon extract, and vanilla extract; tap the bowl to release air bubbles.
- Pour the cheesecake mixture over the crusts in the muffin cups, filling nearly full.
- Bake for 20-25 minutes until the centers jiggle slightly, then cool to room temperature.
- Refrigerate for at least 2 hours until set.
- For the strawberry sauce, blend strawberries, sugar, and lemon juice until pureed, then chill.
Nutrition Facts (estimated)
Servings
12
Calories
304
Total fat
21g
Total carbohydrates
26g
Total protein
4g
Sodium
209mg
Cholesterol
84mg
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