Lemon Cheesecake Bites Recipes

LEMON CHEESECAKE BITES

Steps:

• Preheat oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Set aside.
• For crust, in a small bowl combine finely crushed graham crackers, 1/4 cup of the sugar and the butter. Press evenly into the bottom of the prepared pan. Bake for 10 minutes then cool on a wire rack.
• In a medium bowl whisk together milk and pudding mix until smooth; set aside. In a large bowl beat Neufchatel cheese and fat-free cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the remaining 3/4 cup sugar, yogurt, pudding mixture and salt. Beat until combined. Add eggs, one at a time, beating well after each addition. Beat in 1 tablespoon of the lemon peel and the lemon juice until combined.
• Evenly spread batter over cooled graham cracker crust. Bake for 65 to 75 minutes or until a 1-inch area around outside edges appears set when gently shaken (center will still jiggle when gently shaken). Cool completely in pan on a wire rack. Cover cheesecake with plastic wrap, making sure the plastic wrap touches the surface of the cheesecake to avoid condensation. Chill for at least 8 hours or up to 24 hours.
• In a small microwave-safe bowl combine white baking pieces and shortening. Microwave on 100 percent power (high) for 10 to 60 seconds or until melted, stirring every 20 seconds.
• Drizzle the melted mixture over baked cheesecake; sprinkle with chopped pistachios. Using the edges of the foil, lift the uncut cheesecake out of the pan. Cut into 25 squares. Sprinkle with the remaining 1 tablespoon lemon peel.

LEMON CHEESECAKE COOKIE BITES

Steps:

• Heat oven to 350° F. Spray 48 mini muffin cups with cooking spray.
• In medium bowl, mix cookie mix, softened butter, egg and lemon juice until soft dough forms. For each cookie bite, shape 2 teaspoons dough into ball, and place in mini muffin cup. Push down centers of balls to form little cups.
• In medium bowl, beat cream cheese, powdered sugar and 1/2 cup of the lemon curd with electric mixer on medium speed until well blended. Spoon mixture into decorating bag fitted with tip. Fill each cup with a teaspoon of mixture.
• Bake 9 to 10 minutes or until cookie edges are turning golden. Cool completely before removing from pan. When cool, top each with 1/4 teaspoon lemon curd.

GINGER-LEMON CHEESECAKE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
• Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
• Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.

20-MINUTE LEMON CHEESECAKE RECIPE BY TASTY

Steps:

• Bring a medium pot filled with a couple inches of water to a simmer. Set a heatproof bowl on top, making sure the bottom is not touching the water. Add the cream cheese and sugar to the bowl and stir to incorporate, then let melt.
• Meanwhile, add the water and gelatin to a small bowl and let bloom until the water is absorbed, 2-3 minutes.
• Once the cream cheese softens and turns off white in color, add the lemon juice, vanilla, and lemon zest. Whisk to incorporate and remove any lumps.
• Add the bloomed gelatin to the cream cheese mixture and whisk until fully melted and incorporated.
• Remove the bowl from the double boiler and freeze for 5-10 minutes, until cooled.
• Remove the cream cheese mixture from the freezer and gradually fold in the whipped topping until well incorporated.
• Scoop the filling into the mini graham cracker crusts. Freeze for 15 minutes, or until completely set.
• Garnish with lemon wedges and mint, then serve.
• Enjoy!

LEMON-WHITE CHOCOLATE CHEESECAKE BITES

Steps:

• Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
• Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
• In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.

LEMON CHEESECAKE BITES

Steps:

• Grease 18 holes of two 12 hole patty pans (round based pans).
• Place each biscuit over the 18 holes of prepared pans.
• Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
• Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
• Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
• Divide lemon butter between biscuits.
• Top with cream cheese mixture. Refrigerate until firm.
• Remove cheesecakes from pan, top with whipped cream.
• Decorate as desired eg grated lemon rind, fresh mint leaves.

LEMON CHEESECAKE BITES

Steps:

• Heat oven to 375. Line mini muffin pan cups with paper cup liners; set aside.
• Combine crust ingredients in small bowl. Firmly press about 1 rounded teaspoon crust mixture into bottom of each paper liner.
• Combine all filling ingredients except egg in large bowl; beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed.
• Spoon about 1 rounded tablespoon lemon mixture over crust mixture in each cup. Swirl tops with spoon. Bake for 15 to 17 minutes or until puffed and set. Allow to cool 1 hour at room temperature. Refrigerate at least 2 hours or until serving time.
• Just before serving, garnish with dollop of pie filling and fresh mint leaves, if desired.
• Store in container with tight-fitting lid in refrigerator for up to 4 days.

LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)

Steps:

• Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
• With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
• Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
• Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
• With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
• Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
• Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.