Mini Lemon Cheesecakes

A bright and happy miniature cheesecake just in time for summer!

Sometimes you want cheesecake but you don’t want to wait 24 hours to eat it. If you’ve ever baked a cheesecake at home, you know what I’m talking about. I love baking mini cheesecakes because they only need a couple hours to chill and they don’t even heat up your house like cookies do – something I pay attention to as a Texan! It gets hot here in the summer and I bake these babies all season long.

Mini Lemon Cheesecakes | The Rose Table

Mini Lemon Cheesecakes | The Rose Table

I made these mini lemon cheesecakes for my SUCKER Tea Party inspired by the Jonas Brother music video. At their garden tea party, they have a variety of sweets and cupcakes so I went a little rogue with the cheesecakes, which I decorated to look like cupcakes with freshly whipped cream and lemon slices.

Mini Lemon Cheesecakes | The Rose Table

Mini Lemon Cheesecakes | The Rose Table

Mini Lemon Cheesecakes | The Rose Table

I used my homemade lemon extract in this recipe. I’m going to do a post soon to tell you guys how to make it! It’s super simple, but of course you can use store bought lemon extract in this. Note: I doubled the amount of lemon for my homemade extract, which is more subtle (and more delicious!) than store bought extract. I wrote it here assuming you are using the lemon extract in your pantry. Please adjust if you make homemade lemon extract!

Mini Lemon Cheesecakes | The Rose Table

Mini Lemon Cheesecakes

Makes 24
24 Vanilla Wafers
16 oz cream cheese, softened (full fat! don’t skimp!)

3 eggs, separated
1 14 oz can sweetened condensed milk
1/4 cup freshly squeezed lemon juice
1/2 tsp lemon extract

1/2 tsp salt
Lemon whipped cream, recipe follows
Lemon slices for garnish

  1. Put cupcakes liners in two muffin tins. Preheat oven to 275 degrees Place a vanilla wafer in each cupcake liner.
  2. In a large bowl, beat softened cream cheese until light and fluffy. Add eggs yolks, sweetened condensed milk, and lemon extract. Beat until smooth. Stir in freshly squeezed lemon juice.
  3. In a medium sized glass bowl, beat egg whites with salt until soft peaks form. Carefully fold egg whites into cheesecake mixture.
  4. Fill muffin tins 2/3 full with cheesecake mixture. Bake at 275 for 20 minutes. Cool in tins; remove from tins and chill until ready to serve. Top with lemon whipped cream, recipe follows.

Lemon whipped cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp lemon extract 

  1. Beat all ingredients until soft peaks form. Pipe on to mini cheesecakes.

Mini Lemon Cheesecakes | The Rose Table

Read more about my SUCKER Tea Party here. Watch the episode:

Happy baking,

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