Mini Lemon Cheesecake ( No-Bake)
Servings: 4 slices
Calories: 508kcal
Ingredients
Crust
- 1 cups Vanilla Wafers about 28 wafers crushed
- 1 tablespoon Light Brown Sugar
- 3 tablespoons Butter melted
Filling
- 8 ounces Cream Cheese softened but still cold 1 ackage
- ¼ cup Sweetened Condensed Milk
- ½ teaspoon Vanilla extract
- 1 tablespoon Lemon Juice
- 1 tablespoon Lemon Zest
Topping
- 1 cup Cool Whip thawed
- Whipped Cream
- 6 slices Lemon
Instructions
- Instructions
- Crush the vanilla wafers using a food processor and process until they turn into crumbs, about 1 minute.
- In a bowl mix together the crumbs brown sugar and butter and mix until all crumbs are moist.
- Press the crust mixture into the bottom of 6 inch pie plate and up on the sides of your dish.
- Place in the freezer until you’re ready to pour in the filling.
- In a medium bowl beat the cream cheese with your hand mixer for 1-2 minutes, or until smooth.
- Add the sweetened condensed milk, vanilla, lemon juice, and lemon zest and beat again until smooth, about another 2 minutes.
- Pour into the prepared crust and top with the cool whip.
- Let chill in the fridge for 4+ hours, or overnight.
- Once chilled and set, add the whipped cream, lemon slices, and more lemon zest if desired. Then slice, serve, and enjoy!
Notes
A little whipped cream, fresh lemon zest, or a thin lemon slice makes this small cheesecake look extra special. Place the lemon slices before adding the rosettes, you can evenly space them.
Nutrition
Serving: 1slice | Calories: 508kcal | Carbohydrates: 43g | Protein: 7g | Fat: 35g | Sodium: 395mg | Fiber: 1g | Sugar: 28g
