Individual cheesecakes with the same irresistible refreshing flavor as a glass of strawberry lemonade.
“These Look Absolutely Delicious!!”
1 1/4 cups vanilla wafer crumbs (from about 2 cups cookies)
3 Tbsp salted butter , melted
1 Tbsp granulated sugar
For the cheesecake
3/4 cup granulated sugar
1 Tbsp packed lemon zest
2 (8 oz) pkgs. cream cheese, softened (I always recommend using Philadelphia for cheesecake)
2 large eggs
1/4 cup sour cream
3 Tbsp heavy cream
2 Tbsp lemon juice
1 – 1 1/2 tsp lemon extract , to taste
1/2 tsp vanilla extract
8 oz fresh strawberries
1 Tbsp sugar , or to taste
2 tsp fresh lemon juice
- FOR THE MINI CHEESECAKES: Preheat oven to 350 degrees. In a mixing bowl whisk together wafer crumbs, melted butter and 1 Tbsp granulated sugar until evenly moistened.
- Divide mixture among 12 paper lined muffin cups, adding about 1 1/2
- Tbsp to each cup (use paper liners, don’t use foil liners) and press mixture in each cup into and even layer.
- Bake in preheated oven 5 minutes then remove from oven and set aside to cool. Reduce oven temperature to 325 degrees. READ MORE