I’ve been wanting to try this Mini Crustless Lemon Cheesecakes recipe idea for months! (Apparently my to-do list is a little bit backed up?)
Why did it take so long to finally give these a try? Goodness, I don’t know. Life. People. Ministry. Unexpected foster care in our home. Graduation. Soccer season. Church camp. Moving not one but TWO sons into the college dorm in August.
We never quite know what God has for us each day, do we? It’s fun to look forward to learning what He has planned. So what if it takes six months to get around to trying a new recipe? Good things come to those who wait.
I met a new friend at my kids’ homeschool basketball tournament back in March. She said, “I make your Mini Crustless Cheesecakes all the time, but I always add lemon. You should try it! And top it with fruit!” Oh man, did that sound good.
Of course I couldn’t wait to try it and share the idea with you!! Except that I did wait. Six entire months.
So here we are, without further ado, and without any more delays (says the girl who actually started writing this post back in July…).
Mini Crustless Lemon Cheesecakes
- 16 ounces softened cream cheese
- 3 Tablespoons lemon juice (or the juice of one lemon, plus zest if you like!)
- 2 eggs
- 2 Tablespoons maple syrup or sugar
- 2 full droppers of liquid stevia
- 1 teaspoon vanilla extract
- Blend all ingredients together until smooth.
- Pour into 12 muffin cups.
- Bake in a 350 degree oven for 20 minutes.
- Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
- Transfer cheesecakes to the fridge and chill for at least two hours before serving.
Add fresh or frozen fruit to your cheesecakes for an added burst of flavor.
P.S. I find it easiest to bake my Mini Cheesecakes in a silicone baking pan like this. Once they’ve cooled, they pop right out and the pan is super easy to wash out!
Oh my goodness, that was me, Monica’s sister-in-law!! Too funny. My kids about died when I read your post to them. Seeing as how you’re kind of famous to them….
Better late than early, right??
[Reply]
Laura Reply:
September 26th, 2018 at 8:44 am
YES!! It was so fun to meet you that day!
[Reply]
These look good! So I hate to be *that* person already, but I don’t do stevia. Would you suggest just increasing sugar/maple syrup to taste or will that mess with the texture?
[Reply]
Laura Reply:
September 26th, 2018 at 1:53 pm
No problem at all! Go straight maple syrup…I say double what is written in the recipe. :)
[Reply]
Would these work in a mini muffin pan?
[Reply]
Laura Reply:
October 2nd, 2018 at 4:06 pm
I’ve never tried it that way, but I love the idea! Maybe cut the baking time down to 15 minutes?
[Reply]
I can’t seem to get the mixture smooth with a hand mixer. Do you have a trick for getting a smooth batter?
[Reply]
Laura Reply:
October 11th, 2018 at 8:37 am
I use my Blendtec which is super powerful. With a hand mixer, I’m assuming it will take several minutes of whipping/blending. And I think the cream cheese will have to be super soft. Hope it works well for you!
[Reply]