Cheesecakes are the perfect dessert for many occasions, but if you want to bake them in individual servings it can be difficult. Baking cheesecake in a cup or jar is no easy task with the goo running out of every side and making a mess in your oven! Fortunately, there’s an easier way that will produce an elegant presentation sure to impress anyone lucky enough to have one served at their table. Here are different ways to bake individual lemon cheesecakes.
1) Start by lining 8 muffin cups (or jars) with paper liners; set aside. In a food processor process cream cheese until smooth then add eggs and sugar and continue processing for about 30 seconds more. Add lemon zest and juice then stir into the batter using a spatula.
2) Divide batter evenly among prepared muffin cups. If you are using glassware like jars or glasses, divide the batter evenly among them (I was able to make 12 cheesecakes in 8oz. jars).
3) Bake for 15-25 minutes, depending on how soft or firm you want your cheesecakes. Cheesecakes are done when they are just set and still slightly wobbly in the center. Only gooey centers will lead to leaking out of cups/jars during baking. Remove from oven and let cool before putting in refrigerator to chill completely about 4 hours.
4) Serve with a raspberry or lemon garnish. Enjoy!
For The Crust
1 ¼ cup crushed Oreo cookies
½ tablespoon sugar
4 tablespoons melted butter
For The Filling
16 oz cream cheese, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
½ teaspoon finely grated lemon zest
5 tablespoons fresh lemon juice
For Garnish (optional)
Candied Lemon Slices
Directions: Preheat oven to 325 degrees and line 9 muffin cups with paper liners; set aside. In a food processor process Oreo cookies until finely ground and stir in sugar and melted butter. Divide mixture among prepared muffin cups and press into an even layer on the bottom of each cup. Bake for 10 minutes then remove from oven to cool. Using an electric mixer beat cream cheese until smooth then add eggs one at a time, beating well after each addition. Beat in sugar, vanilla extract, lemon zest and juice then pour batter evenly among lined cups filling almost to top (leaving about 1/4″ space at the top). Bake for 15-25 minutes or until centers is just set. Remove from oven and let cool before refrigerating for 4 hours or overnight. Serve with raspberry sauce, candied lemon slices if desired, fresh berries, and lemon zest.
1 cup graham cracker crumbs (6 ounces)
1 tablespoon sugar ½ stick butter melted
Preheat oven to 350 degrees F. Mix ingredients for the crust, then divides among 12 greased glasses or ramekins. Press the mixture into the bottom of each glass or cup with a measuring cup or shot glass. Bake 10 minutes. Cool on a wire rack while preparing to fill.
2 8-ounce cream cheese
softened 1 tablespoon flour
½ cup sugar
1 teaspoon vanilla extract
Juice and zest of two lemons
In a stand mixer, beat cream cheese until smooth. Gradually add flour and beat on medium speed. Add sugar gradually, then vanilla, eggs one at a time, lemon juice, and zest.
Divide filling among glasses or cups with crusts. Put the glasses on a baking sheet just in case they bubble over (which mine never have so far) Bake 15 minutes until set around the edges but jiggly in the center. Remove from oven and let cool for 10 minutes or so before serving. Makes 12 small cheesecakes (with leftover batter).
We know that you’re looking for a way to bake individual lemon cheesecakes. We think we have the perfect solution: our recipe for individual lemon cheesecakes in cups and glasses! Just a few ingredients, some time, and an oven are all you need to make this delicious dessert. And because these treats can be baked ahead of time, your friends will love them when they come over or if you want to take them on the go. The best part? They taste just as good after being stored overnight in the fridge – so no worrying about soggy crusts here! This is one treat that’s sure not to disappoint your guests (or yourself)!