Strawberry Lemonade Mini Cheesecakes Recipe

Strawberry Lemonade Mini Cheesecakes Recipe

How To Make Strawberry Lemonade Mini Cheesecakes

Incredibly refreshing, these mini cheesecakes are made with a creamy filling, then topped with a tart and zesty strawberry-lemon sauce, for a tastier treat!

Preparation: 25 minutes
Cooking: 25 minutes
Cool and Chill Time: 3 hours
Total: 3 hours 50 minutes



For Cheesecake Crusts:

  • cupsvanilla wafer crumbs,(from about 2 cups cookies)
  • 3tbspsalted butter,melted
  • 1tbspgranulated sugar

For Cheesecake Filling:

  • ¾cupgranulated sugar
  • 1tbsplemon zest,packed
  • 8ozcream cheese,(2 packages), softened
  • 2large eggs
  • ¼cupsour cream
  • 3tbspheavy cream
  • 2tbsplemon juice
  • tsplemon extract,to taste
  • ½tspvanilla extract

For Strawberry-Lemon Sauce:

  • 8ozfresh strawberries
  • 1tbspsugar,or to taste
  • 2tsplemon juice,fresh


Cheesecake Crusts:

  1. Preheat the oven to 350 degrees F.

  2. In a mixing bowl, whisk together the wafer crumbs, melted butter, and granulated sugar until evenly moistened.

  3. Divide the mixture among 12 paper lined muffin cups, adding about 1½ tablespoons to each cup, and pressing the mixture in each cup into and even layer.

  4. Bake in the oven for 5 minutes, then remove from the oven and set aside to cool. Reduce the oven temperature to 325 degrees F.

Cheesecake Filling:

  1. In a food processor, pulse together ¾ cup granulated sugar with lemon zest.

  2. Add the cream cheese to a mixing bowl and pour the sugar mixture over the cream cheese.

  3. Using an electric hand mixer set on low speed, blend the mixture together just until smooth. Stir in the eggs, one at a time, mixing just until combined after each addition.

  4. Blend in the sour cream and heavy cream. Stir in the lemon juice, lemon extract and vanilla extract. Tap the mixing bowl against counter top to release some of the air bubbles 30 times.

  5. Divide the mixture among muffin cups, pouring the mixture over the crusts and filling each nearly full.

  6. Bake in the oven 20 to 25 minutes until the centers only jiggle slightly.

  7. Allow to cool to room temperature for1 hour, then refrigerate for at least 2 hours, until set.

Strawberry-Lemon Sauce:

  1. Add the strawberries, sugar, and lemon juice to a food processor and blend until pureed.

  2. Pour over the mini cheesecakes, serve, and enjoy!

Recipe Notes

If there is no food processor, just rub the sugar and lemon zest together with fingertips.


  • Calories: 212.96kcal
  • Fat: 13.55g
  • Saturated Fat: 7.41g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 3.91g
  • Polyunsaturated Fat: 0.79g
  • Carbohydrates: 21.20g
  • Fiber: 0.56g
  • Sugar: 16.50g
  • Protein: 2.75g
  • Cholesterol: 67.05mg
  • Sodium: 123.68mg
  • Calcium: 37.26mg
  • Potassium: 88.09mg
  • Iron: 0.44mg
  • Vitamin A: 130.84µg
  • Vitamin C: 13.43mg
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