Friday, December 10, 2010

Lemon Drop Cheesecakes

I LOVE these bite-size, no-bake, mini cheesecakes. They are light, and fluffy, and refreshing... and even perhaps, a little unexpected for Christmas time. 

Crust:
1 cup Nilla wafer crumbs (approx 40)
1/4 margarine, melted
2 tablespoon white sugar

Lemon Filling:
1 cup whipping cream, whipped
1 package cream cheese
1/2 cup white sugar
2 tablespoons lemon juice
1 teaspoon lemon extract

- Line mini cupcake pans with paper liners.
- Mix all of the crust ingredients together. Place about 1 1/2 teaspoons of crust in each paper and pack down firmly. Bake @ 350ยบ for 10 minutes. Allow to cool.
- Whip the whipping cream and set aside.
- Cream the softened cream cheese, then beat in the rest of the filling ingredients. Fold in whipping cream.
- Dollop the cream cheese mixture on top of crust.
Optional: garnish with sugared lemon zest.
- Makes approximately 36 mini cheesecakes.

3 comments:

  1. How light and refreshing!? Thanks for sharing!

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  2. Oh Alison! They look delicious. I love anything lemon. I was actually going to make some little cheesecakes today for a party, I might have to change my game plan to lemon instead.

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  3. Lemon freak here, so these are looking really good to me.

    Alison, you are killing me with the baked goods! Everytime I think I have worked out what I want to bake for the holidays, you add another recipe I want to try. I may have to swap out something else for these, especially since they are a no bake! Yum!

    Pam

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