Mini Lemon Cheesecakes
Mini Lemon Cheesecakes are the perfect sweet, light dessert for spring and summer. These tasty little treats are no-bake and incredibly simple to make. You will love them!
Beat the cream cheese in an electric mixer fitted with a paddle and slowly add the condensed milk, lemon juice, lemon zest, vanilla extract, and non-flavored gelatin until everything is well combined and smooth.
Divide the filling between the 12 mini pie crusts.
Place the mini cheesecakes on a baking sheet in the refrigerator until set, about 2-3 hours.
Once the cheesecakes are set, top with whipped cream and extra lemon zest, if desired.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- You can make your own pie crust, if you prefer, with your favorite graham cracker pie crust recipe and mini pin pans. There is a basic pie crust recipe in this post for Coconut Cheesecake Bars. You will likely need to double it.
- Store leftovers covered in the refrigerator. Use within 5 days.
Serving: 1cheesecake | Calories: 340kcal | Carbohydrates: 33g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 165mg | Potassium: 180mg | Sugar: 24g | Vitamin A: 596IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 1mg