Light Lemon Mini Cheesecakes are one of my ‘go to’ recipes when I need to bring a dessert to a party or potluck. It is an easy treat that also boasts a healthier profile. The flavor is fresh and light. It is quick to assemble and cooks in 15 minutes. Lots of reasons to enjoy!
Light Lemon Mini Cheesecakes (makes 1-1/2 dozen)
2- 8 ounce reduced fat cream cheese
1/2 cup sugar
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest, plus additional for garnish
1/2 teaspoon vanilla
1/2 cup walnuts, chopped fine
18 vanilla wafer cookies
18 paper muffin cups
Preheat oven to 350 degrees. Fill muffin tins with paper cups and add a wafer cookie in each, flat side down. Top each cookie with 1 teaspoon chopped walnuts. Set aside.
With a stand mixer, blend cream cheese, sugar, and lemon juice until smooth. Blend in lemon zest and vanilla. Scrape down sides, as needed. Add eggs and mix until creamy.
Spoon cheese mixture into each muffin cup, 3/4 full. Bake 15 minutes until center is rounded. Cool in pan. Garnish with additional lemon zest, as desired.