Dessert for 12
Strawberry Lemon Mini Cheesecakes
Vanilla wafer crusts hold lemony cream cheese filling, then cool and chill before fresh strawberries finish each cheesecake.
$0.58per serving $
240 minstart to table
12servings
Ingredients
- 1 1/4 cups vanilla wafer crumbs
- 3 tbsp salted butter
- 1 tbsp granulated sugar
- 3/4 cup granulated sugar
- 1 tbsp packed lemon zest
- 2 pkgs. cream cheese
- 2 large eggs
- 1/4 cup sour cream
- 3 tbsp heavy cream
- 2 tbsp lemon juice
- 1 1/4 tsp lemon extract (optional)
- 1/2 tsp vanilla extract
- 8 oz fresh strawberries
- 1 tbsp sugar (optional)
- 2 tsp fresh lemon juice
Steps
- Heat the oven to 325 F and line 12 muffin cups with paper liners.
- Mix the wafer crumbs, melted butter, and 1 tablespoon sugar, then press the mixture into the liners.
- Beat the cream cheese, remaining sugar, lemon zest, lemon extract, and vanilla until smooth.
- Beat in the eggs one at a time, then mix in the sour cream, heavy cream, and lemon juice.
- Divide the filling among the cups and bake for 20 to 23 minutes, until the centers are set.
- Cool the cheesecakes for 30 minutes, then chill them for at least 2 hours and top with sliced strawberries mixed with sugar and lemon juice.
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