I have many new recipes I’ve tried over the past few months that I have been meaning to share! One were these delicious mini lemon-cheesecakes. I made a double batch for Lindey’s baby shower this spring. My topping idea kind of backfired so I went with the non-attractive spoonful of chocolate on some of them. I really wanted to do raspberry sauce but couldn’t find any pre-made at the store and my last attempt at raspberry sauce was quite tart.
Keep in mind that this recipe makes about 12 so for most occasions, it probably needs to be doubled.
12 Vanilla Wafers
1 tsp vanilla
2 - 8 oz cream cheese, softened
1/2 cup sugar
Zest and juice of 1 small lemon
Line muffin tin with foil or paper liners.
Place one vanilla wafer in each liner. Mix cream cheese, vanilla, & sugar on medium speed until well blended.
Add eggs, lemon juice & zest. Mix well.
Pour over wafers, filling 3/4 full.
Bake 25 minutes at 325.
Top with chocolate, sauce, fruit, nuts, galore!
I'm linking this recipe up at Balancing Beauty & Bedlam's Tasty Tuesday. Check it out for more recipe ideas!