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Pie maker mini baked lemon cheesecakes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Effortlessly create adorable mini desserts with a pie maker.
Ingredients:
  • 180g biscuit
  • 100g butter, melted and cooled
  • 500g cream cheese, at room temperature, chopped
  • 215g (1 cup) caster sugar
  • 4 eggs
  • 42.00 gm fresh lemon juice
  • 20.00 ml finely grated lemon rind, plus extra lemon rind, shredded, to serve (optional)
  • Fresh mixed berries, chopped, to serve (optional)
  • Whipped cream, to serve (optional)
Instructions:
  • In a food processor, pulse biscuits until they become fine crumbs. Add butter and blend until mixture is well combined. Transfer mixture to a bowl.
  • In a clean food processor, blend cream cheese and sugar until smooth. Add eggs and blend, scraping down the sides. Mix in lemon juice and rind until smooth. Pour into a jug.
  • Line the pie maker holes with paper cases and gently press to shape them. Fill each case with a packed level tablespoon of crumb mixture, then evenly press it over the base using a teaspoon. Pour the cream cheese mixture evenly over the crumb bases.
  • - Preheat pie maker and cook cheesecakes for 12 minutes until lightly browned on the edges. - Turn off pie maker and gently transfer cheesecakes onto a wire rack with a palette knife to cool.
  • Allow the pie maker to cool for a bit, then repeat the process to create 3 more batches of cheesecakes. Chill in the fridge until firm, then garnish with mixed berries, whipped cream, and extra shredded lemon rind if desired.

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