Mini Cheesecakes

Mini Lemon Cheesecakes with Strawberry Topping


  • Crust:
    Graham cracker crumbs-1-1/4 cups
    Unsalted, softened butter-1/4 cup

  • Filling:
    Cream Cheese, softened-16oz
    Granulated Sugar-1/2 cup
    Zest and juice of one fat lemon
    2 tsp of vanilla extract

  • Topping:
    Chopped strawberries-2-1/2 cups
    Strawberry Jello-Half of a 3oz packet
    Sugar-1/4 cup
    Cornstarch-1-1/2 Tbsp
    Water-1/2 cup


  • Preheat your oven to 350 degrees.
  • Mix the butter and graham cracker crumbs in a food processor.
    Take about a tablespoon of mixture and place it in each of the cups of the muffin tin and press it down with the back of a spoon to compact it in the bottom.
  • Add the cream cheese, sugar, salt, eggs, lemon and vanilla and mix until really smooth in the same food processor.
  • Add the mixture evenly among the muffin cups, pop it in the oven
    for about 15 to 18 minutes, allow to rest while you work on the topping.
  • Take a saucepan, add the water, cornstarch and sugar, bring to a boil
    and cook for a couple minutes or until thickened and no longer cloudy, add the gelatin, turn the heat off and whisk it in for a minute.
  • Pour the mixture on the strawberries, stir all together and let it cool
    for about 15 minutes.
  • Top the cheesecakes with the strawberry topping, then put them in the fridge for several hours.




Prep time

20 minutes

Cooking time

20 minutes

Mini Lemon Cheesecakes with Strawberry Topping