Dessertsbrokenovenbaking4.7
No Bake Mini Lemon Cheesecakes
Enjoy zesty, creamy no bake mini lemon cheesecakes! They're quick and easy desserts made with a Biscoff cookie crust and fresh citrus!
👥 12 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- bowl
- whisk
📝 Preparation Steps
1
Biscoff Cookie Crusts
2
Chop the cookies in a food processor. Add the sugar and melted butter. Pulse until it resembles wet sand.
3
Press about 1½ tablespoons of crumbs into the bottom of each cupcake liner. Freeze while making the filling.
4
Lemon Cheesecakes
5
In a medium bowl, whisk the heavy whipping cream to stiff peaks.
6
In a large bowl, stir the cream cheese until smooth. Mix in the sour cream, sugar, vanilla extract, lemon zest, and lemon juice really well.
cream cheese (room temperature)10 ounceslemon zest (about 1 medium lemon)1 tablespoonlemon juice (about ½ of 1 medium lemon)1 tablespoon
7
Fold the whipped cream into the cream cheese mixture just until combined.
whipped cream (optional, for topping)cream cheese (room temperature)10 ounces
8
Scoop the lemon cheesecake filling on top of the frozen cookie crusts. Smooth the tops and chill overnight.
9
Top with lemon curd and whipped cream (optional) before serving. Enjoy!
lemon curd (optional, for topping)whipped cream (optional, for topping)
Nutrition Facts
calories
210 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
0.1 g
sugar Content
11 g
sodium Content
85 mg
protein Content
2 g
trans Fat Content
0.1 g
cholesterol Content
51 mg
carbohydrate Content
12 g
saturated Fat Content
11 g
unsaturated Fat Content
6 g
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