Pink Lemonade Mini Cheesecakes
All the flavors of summer in a perfect handheld bite — these Pink Lemonade Mini Cheesecakes are super fun and easy to make!
Servings 12 Mini Cheesecakes
Calories 204kcal
Cost $8
Equipment
- Stand Mixer or Hand Mixer
- Muffin tin
- cupcake liners
- Mixing bowls
Ingredients
For the Cheesecake Filling
- 16 oz cream cheese (2 bars) softened
- ½ cup sugar
- ½ cup sour cream
- ¾ teaspoon pure lemon extract
- 1 lemon zested
- 2 drops pink food coloring
- ⅛ teaspoon kosher salt
- 2 eggs large
- Fresh whipped cream and lemon wedges for topping
Instructions
To Make the Crust
- Preheat oven to 325°F and prep muffin tin with cupcake liners.
- Combine crust ingredients in mixing bowl, stirring until well mixed.
- Scoop about a Tablespoon of crust into each of the cupcake liners and press down. Set aside while you make the filling.
To Make the Cheesecake
- In stand mixer or using electric hand mixer, beat together the sugar and cream cheese until smooth.
- Mix in the sour cream, lemon extract, lemon zest, and salt.
- Beat in 1 egg at a time.
- Add the pink food coloring and mix until smooth.
- Scoop 3 Tablespoons of the cheesecake batter into each crust.
- Bake for 17-22 minutes until edges firm up and start to just turn golden brown. A toothpick inserted into the middle of a cheesecake should come out clean.
- Cool to room temperature, then chill in fridge for 2-3 hours.
- When ready to serve, top with lemon curd, whipped cream and lemon wheel.
Notes
Nutritional values are an estimate only and do not include toppings.
Nutrition
Calories: 204kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 153mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg