This is the perfect summer dessert! Baked at just 275 degrees for 20 minutes, these mini cheesecakes won’t heat up the house. I love to make these topped with whipped cream and juicy summer berries.

Mini 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 salt
Whipped cream, recipe follows
Blueberries, raspberries 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 and sweetened condensed milk. 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 whipped cream and berries.

Whipped Cream
1.5 cup heavy whipping cream
1/4 cup + 2 Tbsp powdered sugar
1.5 tsp vanilla extract 

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

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