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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.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    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 sour cream
  • 1 cup heavy whipping cream, whipped
  • Sliced strawberries, optional

Directions

  • 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.
Editor's Note: Six-inch springform pans are available from Wilton Industries, Inc. Call toll-free 1-800/794-5866 or visit their website, www.wilton.com.
Nutrition Facts
1 piece: 608 calories, 37g fat (23g saturated fat), 119mg cholesterol, 362mg sodium, 61g carbohydrate (50g sugars, 1g fiber), 9g protein.
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Reviews

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Average Rating:
  • vikatory
    Jun 5, 2020

    I followed this recipe to a T. It turned out to be mush. I turned out like a pudding. What I question is that there are no eggs in this recipe and you don't bake it. Is something missing here? I do not recommend this recipe.

  • Frederico
    Nov 27, 2019

    Where is the baking time

  • rhiler
    Mar 25, 2010

    Easy to make and tastes delicious! Only thing is I ended up with about 2 cups of extra filling... not sure why/how.