SWEET BITES: MINI NO-BAKE CHEESECAKES

Kitchen activity is sparse during the summer months and I actually appreciate the break but ever since Espen and Tilly took a cooking class with their friends a couple weeks ago, we’ve all been more inspired to spend time making and baking. Over the weekend, Ozzie, Tilly and I made these cute and delicious lemony no-bake mini cheese cakes. They don’t require too many ingredients or any time in the oven, and are easy enough to make with littler kids (if you don’t mind a little crumbly mess).

Try out the recipe below… They are delicious and sweet and would be even better with a few berries on top!

MINI NO-BAKE CHEESECAKE (makes 12)

For the Crust, You’ll Need:

15 graham crackers
2 teaspoon allspice
1/2 cup butter, melted

For the Filling, You’ll Need:

1-1/2 cups (13 oz.) cream cheese, at room temp.
1 tablespoon lemon zest
2 teaspoons vanilla extract
1 – 14 oz. can sweeten condensed milk
4 tablespoons lemon juice

Here’s How:

Grease standard muffin tin and line each cup with strips of wax paper… See picture above. The strips make it easier to remove the cheesecakes from the tin.
Roughly break graham crackers into a food processor. Add allspice and blend until finely crushed. Add butter and process until well combined.
Press crumb mixture into the bottom and sides of each muffin cup to form your crust. Use the bottom of a glass to press down if needed (Tilly liked this part). Place in freezer while you make filling.
To make the filling, beat cream cheese until smooth. Add lemon zest, vanilla, condensed milk and lemon juice. Beat until mixture is creamy — about 5 minutes.
Remove muffin tin from freezer and spoon filling into each cup.
Refrigerate for 3 hours or overnight. Lift mini cheesecakes using waxed paper liners.

The hardest part is waiting for the cheesecake to set, but it’s so worth it!

XO, Rae

P.S. – Here’s a healthier breakfast or snack version of the mini cheesecakes you might enjoy.