Mini Lemon Cheesecakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual cheesecakes topped with tart lemon curd and fresh raspberries. These mini desserts offer bright citrus flavor balanced with creamy filling, ideal for summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 16 ounces cream cheese (room temperature)
- 2/3 cup granulated sugar
- zest of one large lemon
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 12 vanilla wafer cookies
- 1 cup store bought or homemade lemon curd
- fresh raspberries (optional)
At a glance
PER SERVING · TIME 337M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 22m
- Sodium
- 114mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 21mg
- Calcium
- 34mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 114MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.