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Miniature Lemon Cheesecake Recipe

Miniature Lemon Cheesecake Recipe

My Aunt Kathleen Kelly used to make this cheesecake for every birthday, holiday and party. Now I've carried on her tradition.
TOTAL TIME: Prep: 30 min. + chilling YIELD:4-6 servings

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

  • 1. In a large bowl, combine the graham cracker 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.
  • 2. 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.
  • 3. Carefully run a knife around the edge of pan to loosen. Garnish with strawberries if desired. Refrigerate leftovers. Yield: 4-6 servings.

Nutritional 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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.