Print Options

Back to Miniature Lemon Cheesecake »

Include these items:

Taste of Home Logo

Miniature Lemon Cheesecake

Miniature Lemon Cheesecake
My Aunt Kathleen Kelly used to make this cheesecake for every birthday, holiday and party. Now I've carried on her tradition.
4-6 ServingsPrep: 30 min. + chilling

Ingredients

  • 1-1/4 cups graham cracker crumbs (about 20 squares)
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 cup (8 ounces) sour cream
  • 1 cup heavy whipping cream, whipped
  • Sliced strawberries, optional

Directions

  • In a bowl, combine the crumbs, butter and sugar. Press onto the
  • bottom and all the way up the sides of a greased 6-in. springform
  • pan. Place on a baking sheet. Bake at 350° for 8-10 minutes.
  • Cool completely on a wire rack. Set aside.
  • In a large bowl, beat cream cheese until fluffy. Beat in the
  • sweetened condensed milk and lemon juice until blended. Fold in sour
  • cream and whipped cream. Pour into crust (pan will be full).
  • Refrigerate overnight.
  • Carefully run a knife around the edge of pan to loosen. Remove sides
  • of pan. Garnish with strawberries if desired. Refrigerate leftovers.
  • Yield: 4-6 servings.
Editor's Note: Six-inch springform pans are available from Wilton Industries, Inc. Call toll-free 1-800/794-5866 or visit their
© Taste of Home 2009 Tasteofhome Logo

2 of 2

Miniature Lemon Cheesecake (continued)

Editor's Note: website, www.wilton.com.
Nutrition Facts: 1 serving (1 piece) equals 608 calories, 37 g fat (23 g saturated fat), 119 mg cholesterol, 362 mg sodium, 61 g carbohydrate, 1 g fiber, 9 g protein.
© Taste of Home 2009 Tasteofhome Logo