Mini Lemon Cheesecake Recipe

This mini lemon cheesecake recipe by Top Tasty will surely be the star of any gathering. It has a buttery crust, a creamy cheesecake, and a zesty topping that is incredibly good. This has been our go-to dessert whenever my family comes to our home and they are always a hit.

Ingredients:

Crust:

• 7 ounce of biscuits
• 1/3 cup of melted butter

Cheesecake:

• 17.6 oz of cream cheese
• 6.8 oz of cream
• 1/2 and 1/4 cup of sugar
• 1 tablespoon of flour
• 1 tablespoon of starch
• 2 medium eggs
• 1 teaspoon of poppy seed (optional)

Topping:

• 1/3 cup of lemon juice
• 1/3 cup of water
• 1 egg yolk
• 1 tablespoon of starch
• 1/2 teaspoon of turmeric
• 1/2 tablespoon of butter
• lemon slices (optional)

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Instructions:

Step 1:

Crush the biscuits and place them in a food processor. Blend into fine crumbs, then place on a container or bowl.

Step 2:

Add the melted butter and mix until well combined.

Step 3:

Place muffin liners on your tray, then scoop the mixture into each one. Use a small bowl to press the crumbs to the bottom.

Step 4:

In a different bowl, add cream cheese, cream, and sugar. Whisk until it becomes thick. Next, add starch and flour. Mix until well combined. Add 2 eggs and 1 teaspoon of poppy seed. Gently mix until well incorporated. Make sure not to over-mix it.

Step 5:

Pour the mixture on top of the crumbs.

Step 6:

Place the mixture inside a preheated oven at 320F and bake for 25 minutes. Once done baking, let it cool.

Step 7:

In a pot over heat, add 1/3 cup of lemon juice, 1/3 cup of water, 1 egg yolk, 1 tablespoon of starch, and 1/2 teaspoon of turmeric. Constantly stir until it boils. Add 1/2 tablespoon of butter and mix. Turn off the heat.

Step 8:

Once the cheesecake is cooled, spoon the topping mixture and add spread on top of each one. Place lemon slices if preferred. Put it in the fridge for about 2 to 3 hours.

Step 9:

Serve and enjoy!

Mini Lemon Cheesecake Recipe