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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


  • 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


  • 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.
  • 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. 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

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Miniature Lemon Cheesecake (continued)

Editor's Note: website,
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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.