Mini Lemon Cheesecakes

I made these Mini Lemon Cheesecakes today. These cheesecakes are probably are as natural as they can possibly be.  You wont find any filler ingredients being used here so the result is a very simple delicious cheese cake that can be served with fruit pie filling, preserves or my favorite, fresh fruit!

Ingredients:

2 (8 oz. package) cream cheese (softened)

2 eggs

1/2 cup organic cane sugar or 12 packets of stevia

2 tbsp lemon juice

1 tsp lemon zest

Directions:

1. Preheat oven to 350 F degrees.

2. Boil water in tea kettle and set aside for later use.

3. Line muffin tins with 12 paper baking cups.

4. In a medium mixing bowl, beat cream cheese until fluffy.

5. Add eggs, lemon juice, and sugar.

6. Beat until smooth and thoroughly combined.

7. Fill each baking cup 2/3 full with cream cheese mixture.

8. Make a hot water bath by pouring in the boiling water into the roasting pan until water covers at least half of muffin tin cups.

9. Bake in preheated oven for 15 to 17 minutes.

10. Remove mini cheesecakes and let it cool down. You can optionally, top with fruit pie filling.

11. Add some sliced fresh fruit on top of each cheesecake just prior to serving, if desired.

Mini Lemon Cheesecakes

I made these Mini Lemon Cheesecakes today. These cheesecakes are probably are as natural as they can possibly be. You wont find any filler ingredients being used here so the result is a very simple delicious cheese cake that can be served with fruit pie filling, preserves or my favorite, fresh fruit!

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients:

2 (8 oz. package) cream cheese (softened)

2 eggs

1/2 cup organic cane sugar or 12 packets of stevia

2 tbsp lemoN juice

1 tsp lemon zest

Directions:

1. Preheat oven to 350 F degrees.

2. Boil water in tea kettle and set aside for later use.

3. Line muffin tins with 12 paper baking cups.

4. In a medium mixing bowl, beat cream cheese until fluffy.

5. Add eggs, lemon juice, and sugar.

6. Beat until smooth and thoroughly combined.

7. Fill each baking cup 2/3 full with cream cheese mixture.

8. Make a hot water bath by pouring in the boiling water into the roasting pan until water covers at least half of muffin tin cups.

9. Bake in preheated oven for 15 to 17 minutes.

10. Remove mini cheesecakes and let it cool down. You can optionally, top with fruit pie filling.

11. Add some sliced fresh fruit on top of each cheesecake just prior to serving, if desired.