Lemon Drop Cheesecakes

Don’t let their small size fool you. These little cheesecakes pack a punch of lemon flavor. There is lemon zest in the batter and a topping full of lemony tartness. Not too sweet, either, which is a plus in my mind.

I wanted a dessert but didn’t want to make anything too big. With a limited pantry these days, my options were limited, too. These mini cheesecakes were the right solution. The recipe only uses one package of cream cheese and only makes 6. They can be frozen if needed.

For the crust you can use vanilla wafers, but since I didn’t have any, I just trimmed off the edges of some graham crackers, so they would fit in the muffin tins. You can even omit a crust and they are gluten free.

So here is the recipe. I hope you enjoy it.

Lemon Drop Cheesecakes

6 vanilla wafers or graham crackers

1 (8 oz.) cream cheese, softened

1/4 c. sugar

Zest of one lemon

1 t. vanilla

1 egg

Topping:

½ c. lemon juice or a combination of lemon juice and pieces of lemon*

½ c. sugar

2 t. cornstarch

Zest of a lemon

Line 6 muffin tins with paper liners. Place 1 wafer in each. If using graham crackers, trim them to fit the muffin tins. Beat together remaining ingredients for 1 minute with electric mixer. Divide this mixture in the muffin tins, filling each almost full. Bake 25 minutes at 325 degrees. Cheesecakes will puff up, then deflate as they cool. While cheesecakes are baking, make the lemon topping. Combine all topping ingredients in a small saucepan. Cook over medium heat, stirring, until mixture thickens and gets bubbly. Set aside. Once the cheesecakes have cooled down, spoon  over the lemon topping. Chill before serving. Store leftovers in fridge. Makes 6. These can be frozen. Serves 2-3.

* I only had 2 lemons, so to get the most from them, I removed the peel and white membrane and used the lemon segments in the topping. I was still a little short, so I added some extra lemon juice to get to ½ cup. You could just use all juice.