These mini cheesecakes are a cinch to prepare, and their delightful lemon and vanilla flavors make them irresistibly refreshing. With just a few steps and some chilling time, you’ll have a dessert that’s sure to impress.
Ingredients:
For the Graham Cracker Crust:
- 200 grams (2 cups) graham cracker crumbs
- 90 grams (6 tbsp) unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz.) packages cream cheese, at room temperature
- 150 grams (1/2 cup + 2 tbsp) granulated sugar
- Juice of 2 lemons
- 5 ml (1 tsp) vanilla extract
- 295 ml (1 1/4 cups) heavy cream
- Optional: 1 jar of lemon-flavored French dessert (like Petit Pot)
For the Topping:
- 2 jars of vanilla bean French dessert (like Petit Pot)
- Whipped cream
- Lemon zest
- Sliced lemon for decoration
Instructions:
- Start by mixing the graham cracker crumbs with the melted butter. Line a cupcake pan with baking cups, distribute the crust mixture among the cups, and press firmly to create the base.
- For the filling, beat the cream cheese with the sugar, lemon juice, and vanilla extract in a bowl until smooth. Pour in the heavy cream and continue to whip until the mixture is thick and fluffy, about 2 minutes.
- If using, fold in a jar of the lemon-flavored French dessert into the cheesecake mixture to enhance the flavor.
- Spoon the filling into the baking cups over the crust and smooth the tops. Refrigerate for about 6 hours or until set. For a quicker option, freeze for 2 hours.
- When ready to serve, pipe a layer of vanilla bean French dessert on top of each cheesecake. Add a dollop of whipped cream, a sprinkle of lemon zest, and a slice of lemon for a decorative touch.
These Lemon Vanilla Mini Cheesecakes are light, creamy, and perfect for a quick dessert. The combination of zesty lemon and rich vanilla is a palate-pleaser, and the individual servings make for an elegant presentation. Enjoy the simplicity and sophistication of this no-bake delight!
