I'm personally an advocate for cheesecake, it's cool and soft texture with a crumby buttery crust, and it's cheese, who doesn't love cheese? Plus, I love waiting around for hours until it's just right. So when I stumbled upon a recipe for a (no bake) mini cheesecake, I obviously had to try it and add a few tweaks of my own. So without further ado....
Mini Strawberry Lemon Cheesecakes - Serves 12
12 Ounces Cream Cheese at Room Temp (1.5 Boxes)
3/4 Cup Sugar
2 Teaspoons (finely) Grated Lemon Zest
1 Teaspoon Vanilla Extract
1 Cup Sliced Strawberries
12 Lemon Cookies
In a bowl combine cream cheese, sugar, zest and vanilla beat until smooth. Add strawberries, mixing thoroughly.
Cut 12 small rounds of waxed paper and fit each into a cup of a 12 cup muffin tin. Divide mixture among the cups, spooning mixture on top of the waxed paper. Gently smooth with back of spoon, then place lemon cookie, flat side up on top of each cookie, pressing gently to adhere. Cover with plastic and refrigerate overnight.
To remove cheesecakes, run a warm thin knife around each, the slide the tip of the knife under and out.
Enjoy. Feel free to mix it up with other fruits like raspberries or blueberries...