I made these for Breakfast, on a Sunday Morning... and they were perfect with my Coffee; also perfectly quick to whip up - with an impatient Baby waiting for his Breakfast!
I have made these Mini Cupcake Cheesecakes for years - but now that I am crunched for time, with Baby - I placed Golden Oreos at the bottom of the cupcake liners, instead of making homemade graham cracker crust. Since the Golden Oreos have a bit of a Lemon flavor - and I love Lemon - I added fresh Lemon Juice and Zest to the Cheesecake Batter, for the Perfect Mini Lemon Cheesecake...
Mini Lemon Cheesecakes, with Golden Oreos
12 Golden Oreos; 8 ounces of cream cheese, 1/4 cup of sugar, 1 teaspoon of fresh lemon juice, 1 teaspoon of fresh lemon zest, 1 teaspoon of milk, 1 teaspoon of vanilla extract, and a dash of kosher salt; 1 egg.
Preheat your oven to 350 degrees. Fill a standard cupcake pan with liners and place the 12 Golden Oreos into each cup - easy! In a medium sized mixing bowl, using an electric mixer, whip the cream cheese first, adding each additional ingredient one at a time, mixing until combined; mix the 1 egg in last. There is enough batter for 12 "cupcakes," so using a spoon, evenly place the batter into each cup. They will not rise much, so don't worry about overfilling the cups. Bake for 20 minutes, or until the tops just begin to crack. Your kitchen will smell lovely, like Lemons and Vanilla!
When they came out of the oven, I topped each Cheesecake with one Blueberry - because I love that lemon/blueberry flavor combination - and just because they look so pretty like that! These Lemon Cheesecakes are perfect to celebrate a long-awaited, well-appreciated end of Summer!
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