Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 10 people
Easter is right around the corner, and these mini lemon fluff cheesecakes are a delectable way to celebrate. Served in individual cups, these are an ideal single-serve treat to top off your Easter meal. The cheery yellow color is a happy and bright spring shade while the topping adds some fun to the table (and sneaks in an extra treat with those delicious chocolate Cadbury eggs).
How to Make Mini Lemon Fluff Cheesecakes
To make these mini lemon fluff cheesecakes, you’ll want to have cupcake tins and cupcake liners on hand. You’ll also want a piping tool to make that fluffy top look extra appealing, but cutting the corner off a zip lock bag works in a pinch.
Otherwise, the ingredients list is quite simple, which is one of our favorite aspects of this recipe. Yes, there are chocolate eggs to buy, and you might not have lemon pudding mix handy, but most of these ingredients are sitting around. Here’s the list of what you’ll need. Definitely check your pantry and refrigerator before you buy!
Ingredients
Crust:
2 Cups No Bake Stroopwafel Pie Crust
2 tablespoons salted butter melted
Cheesecake Filling:
16 ounces cream cheese softened
¾ cup granulated sugar
⅓ cup sour cream
2 large eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
Topping:
1 cup heavy cream
4 tablespoons powdered sugar
2 tablespoon lemon pudding mix dry
3 tablespoons brown sprinkles
36 Mini Cadbury eggs
Instructions
Prep
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Preheat oven to 350°F and line two cupcake tins with liners for 18 cheesecakes.
For the Crust
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Add the Dutch Waffle crumbles to a bowl Add the melted butter and whisk until fully combined.
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Fill the cupcake liners with 1 tablespoon of the crust mixture and gently press evenly into the bottom of the pan.
For the Cheesecake Filling:
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In a large bowl or stand mixer fitted with a whisk attachment, cream together the cream cheese and sugar until smooth. Scraping down the sides as needed. The cream cheese will need to be very soft.
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Add the sour cream, eggs, lemon juice, and vanilla to the cream cheese mixture and beat until smooth.
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Measure 3-4 tablespoons of filling into the cupcake liners, leaving about ¼ inch of space from the top.
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Bake for 25 minutes, then turn off the oven.
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After the cheesecakes cool to room temperature, they can be transferred to the refrigerator to chill for 2 or more hours.
For the Topping
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Before serving, whip the heavy cream, powdered sugar, and lemon instant pudding mix together until fluffy.
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Pipe dollops onto the tops of the cheesecakes then top with brown sprinkles and Cadbury mini eggs.
We Wish You a Happy Easter and Spring
However you spend Easter weekend in April, we hope you enjoy Spring weather, tasty treats, and good company. Let us know what your Easter traditions are in the comments!
Share Your Recipes With the Dutch Waffle Co Community.
We’re always happy to receive recipes from you. Right now, we’re especially looking for Gluten Free or Vegan recipes, so if you’re someone with a recipe to share, please reach out! You can contact bianca@dutchwafflecompany.us with photos and your recipe outline. If we post your recipe on the blog, we will of course give you credit!