A couple weeks ago we had some family over
for tea and I decided to whip up these sweet little mini cheesecakes!
They are so quick and easy, no baking expertise needed, I promise :)
I'm usually so insecure about my cooking/baking, but I absolutely looove these! They taste soft and creamy with just a hint of lemon - they're a hit everytime!
They are so quick and easy, no baking expertise needed, I promise :)
I decorated my cheesecakes with cupcake wraps and toppers I found at
Homesense. They’re so cute you don’t need much else to dress up your table - perfect
for a shower or any summer party!
For 12 mini cheesecakes, mix together:
1 ¾ cup ricotta cheese
3 ounces low fat cream cheese, softened
½ cup low fat sour cream
1 egg
1 teaspoon vanilla
2 tablespoons lemon juice
1 teaspoon lemon zest (optional)
3 tablespoons flour
2/3 cup sugar or splenda (I use much less and it's still sweet enough!)
3 ounces low fat cream cheese, softened
½ cup low fat sour cream
1 egg
1 teaspoon vanilla
2 tablespoons lemon juice
1 teaspoon lemon zest (optional)
3 tablespoons flour
2/3 cup sugar or splenda (I use much less and it's still sweet enough!)
Mix well for a smooth consistency. For a graham
crust at the bottom of your mini cheesecakes, prepare according to the
directions on your graham crumb package, and spoon some into each muffin liner.
Then add the cheesecake mix and smooth out the tops. Bake at 350
and in a water bath - place the muffin pan in larger pan filled half way with
water, or simply place another dish with water in the oven rack below your
muffin pan. Bake for 20 minutes and then chill for an hour. No need to fret if your cakes crack a little, you can top them with your choice of fruit, icing sugar,
or drizzled sauce :)
I'm usually so insecure about my cooking/baking, but I absolutely looove these! They taste soft and creamy with just a hint of lemon - they're a hit everytime!
