Lemon Delight Mini Cheesecake

Lemon Delight Mini Cheesecake:

For the Cheesecake:

18 vanilla wafers

2 pkg. (8 oz.) cream cheese, room temperature

2/3 cup sugar

2 eggs

1 tbsp. grated lemon zest

2 tbsp. fresh lemon juice (about 1 lemon, depending on size)

For the Topping:

2 tbsp. sugar

1 tbsp. grated lemon zest

For the Lemon Filling:

2/3 cup sugar

1/4 cup all-purpose flour

2 eggs

1/4 cup fresh lemon juice (about 2 lemons, depending on size)

Preheat oven to 350 degrees F.

Place one vanilla wafer into the bottom of 18 paper plate lined muffin cups.

Beat cream cheese and sugar until smooth and fluffy. Add eggs, lemon zest, and lemon juice and beat until well blended. Divide evenly amongst the 18 muffin cups. Bake for 15 minutes until cheesecake begins to set.

While cheesecake bakes, make lemon sugar topping and the lemon filling. For the topping, combine sugar and lemon zest. Set aside. For the lemon filling, beat sugar, flour, eggs, and lemon juice until light a frothy.

After 15 minutes of baking, remove cheesecake and spoon on enough lemon filling to almost reach the top the paper muffin cups. Return cheesecakes to oven and bake for about 10 minutes or until filling is set (the filling may seep down into the cheesecake layer, which is fine). Remove from oven and immediately sprinkle on the lemon sugar topping. Cool pan on wire rack. Cheesecake will deflate slightly while cooling. Chill for 2 hours before serving. Makes 18 servings.