Petite Meyer Lemon Cheesecakes – Recipes! Image 1
Cake, Desserts, Food, Laugh

Petite Meyer Lemon Cheesecakes – Recipes!

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If you are anything like my family, we are crazy for cheesecake.  I guess it all began with my mom, who started baking cheesecakes for the family parties many years ago.  Traditionally, she made a classic cheesecake with a sour cream topping and then branched into other flavors like chocolate, pumpkin, berry and lemon.  I love the rich creamy decadent feeling of the first bite of cheesecake, it’s always the best.  So, I thought why not create smaller cheesecakes — a three-biter — reminiscent of the first few lovely forkfuls?  This way you get the luscious flavor, without committing to a whole slice.

Petite Meyer Lemon Cheesecakes are baked in a muffin pan or removable bottom mini cup pan — both work great.  The hint of tang from the Meyer lemon reminds me of Spring and after a chilly winter, these are the perfect sunny bite of the season.


12 graham cracker squares or 6 rectangular crackers

4 tablespoon butter, melted

8 ounces cream cheese, room temperature

2 large eggs

1 Meyer lemon

1/2 cup sugar + 1 teaspoon

1 tablespoon all purpose flour

(Makes 12 Petite Cheesecakes)

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To Prepare:

1.  Preheat the oven to 325 degrees.  Spray a muffin pan or removable bottom mini cup pan with cooking spray or brush with oil.  Set aside.  In a food processor, add the graham crackers and melted butter. Puree until soft crumbs, about 1 minute.

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2.  Add 1 tablespoon of crumbs to each cup and press down with your finger.  Bake in the oven 8 minutes, remove and let cool while you make the cheesecake batter.

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3.  Zest the lemon and slice in half.  Rinse out food processor and add cream cheese, eggs, sugar, juice of half of the lemon, 1/2 the zest and flour, puree until smooth.  Pour mixture into a measuring cup.

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4.  Pour the cheesecake batter over the mini crusts, until it reaches 2/3 full.  Place on a sheet pan and bake for 18-20, or until set.  Remove from the oven and let cool to room temperature, about 40 minutes. Place in the refrigerator to chill for at least 2 hours.

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5.  Loosen the cheesecakes around the perimeter with a table knife.  Mix the other half of zest with 1 teaspoon of sugar and sprinkle over the tops of cheesecakes.  Enjoy!

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