individual cheesecakes

A favorite lemon desserts! A bright, luscious and heavenly treat that's perfect for spring and summer. Layered with a graham cracker based and filled with a rich cheesecake flavored lemon mousse filling.

Lemon Cheesecake Mousse

graham crackers ((6 full sheets))

sugar

Tbsp (42 grams) salted butter, (melted)

Tbsp lemon juice

water

gelatin powder

(355 milliliters) heavy cream

(110 grams) powdered sugar, (divided)

Yellow food coloring ((optional))

oz (340 grams) cream cheese, (softened)

(10 oz) jar lemon curd ((tested with Dickenson's))

whipped cream (, lemon wedges, blueberries and mint

In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.

Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.&nbsp;

Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).&nbsp;

In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.

Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).&nbsp;

While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.&nbsp;

Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.&nbsp;

Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

https://content.jwplatform.com/videos/qIwN3qME.mp4

Lemon Cheesecake Mousse - Individual mousse cups perfect for any get together!

Churro cheesecake with no refined sugar, gluten free and filled with protein. This is one sweet treat you don't want to pass up!

Raw Churro Cheesecake Cups

macadamia nuts

walnuts

pecans

dates

sea salt

cashews (, soaked overnight)

date paste

coconut sugar (,

molasses

almond milk (,

coconut oil

cinnamon

can full fat coconut milk (, placed in refrigerator overnight,

vanilla bean

coconut palm sugar

Soak your cashews overnight making sure to fill bowl with plenty of water as cashews expand quite a bit. If you don’t have time, soak at least 2-3 hours. The longer you soak them, the smoother the consistency.

Place all crust ingredients in a food processor, blender or high speed blender and pulse until nuts and dates are chopped well.

Drop 3 spoonfuls of crust mixture in each section of a muffin tin, making sure to place on top of parchment strips if using. Press down until mixture is firm and creates a crust like bottom layer.

Next, put all filling ingredients in a food processor, blender or high speed blender and blend until smooth and creamy. If you are not using a high speed blender, then you will have to blend for a while to get a smooth consistency but eventually you will. When I use my food processor it takes about 5-7 minutes.

Put 3 spoonfuls of filling on top of the crust layer in the muffin tins. You may need to add more, depending on your tins. You want the filling layer to be about ¼ to ½ inch from the top of the tin. Then sprinkle some coconut palm sugar over the top of each cup.

Freeze overnight for best results, or for at least 2 hours. Remove from freezer about 10 minutes before you are ready to serve, but not much longer or they may get too soft.

Meanwhile, to make the optional garnish, take the can of coconut milk out of the refrigerator and open it.

&nbsp;Using a spoon, remove the harder white thick layer from the top, reserving the clear coconut water for a later use if you want. It makes a great addition to smoothies! Using a hand or stand mixer, mix the coconut cream layer with the rest of the ingredients until light and fluffy.

Once they are frozen and ready, pull up each cheesecake cup with the parchment paper tabs and place on a serving platter.&nbsp;

Use a small spoon to top each cheesecake cup with a dollop of coconut cream, sprinkle with a touch of cinnamon and place a piece of cinnamon stick on top. This is all for décor so remember that it is optional. Enjoy!

These sound perfect for Autumn, they wouldn't last long in my house!

Creamy mini mango cheesecakes with a buttery cookie crust and fresh mango filling. These no bake cheesecakes set neatly, taste refreshing, and can be made ahead for an easy chilled dessert.

Mini Mango Cheesecakes (No Bake)

265 g cookies (any flavour)

butter

mango

500 g cream cheese

vanilla

heavy cream

tsp gelatine (powder)

water (hot)

candy melts

mango (diced)

In a food processor, pulse the cookies until they turn into fine crumbs.

In a separate bowl, mix the melted unsalted butter into the cookie crumbs until they resemble wet sand. The mixture should hold together when pressed.

If using a silicone mould, press the crust mixture firmly into the bottom of each cavity, ensuring an even and compact base. If using cupcake liners, follow the same instructions.

Base

Place diced mango in a blender and blend until smooth. If using frozen mango, allow it to thaw before blending. Set aside.

In a large mixing bowl, add the cream cheese powdered sugar and vanilla extract, then mix until well combined.

Pour the mango puree into the cream cheese mixture and continue to mix until the mango is fully incorporated.

Dissolve the gelatin in hot water and let it cool slightly. Once it&#39;s cooled, pour the gelatin mixture into the cream cheese mixture along with the heavy cream and continue to mix until fully incorporated. (Not shown in the video. Refer to the recipe notes below).

For silicone moulds, fill each cavity with the mango cheesecake filling up to the top. For cupcake liners, carefully spoon the mixture over the crusts.

Smooth over with a spatula. (This can be seen in the video above the recipe).

Place in the freezer to set ideally, overnight.

Cheesecake

In a microwave-safe bowl, melt the candy melts in 30-second intervals, stirring between each, until smooth. Let it cool slightly.

Drizzle over parchment paper that has been draped over mini glasses to create a curved shape. Place glasses on a silicone mat so they don&#39;t roll. (This can be seen in the vidoe above the recipe).

In another bowl or tall stick blender jug, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Remove the mini cheesecakes from the silicone mould or muffin tin.

Garnish with whipped cream piped with a large french star tip.

Add candy melt decoration, extra cookie crumbs and a piece of diced.

Refrigerate to thaw before serving.

Toppings

It looks so delicious.  Can't wait to try making it.

I can't wait to present these at Easter :)

These are the cutest! A lot easier than they look.

Easy yet delicious recipe that will have your guests thinking you’ve had your party professionally catered!

https://content.jwplatform.com/videos/xY9jyakJ.mp4

Mini Mango Cheesecakes Popular

Top 3 individual cheesecakes recipes from across the web

The most viewed individual cheesecakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Cheesecake Mousse

Raw Churro Cheesecake Cups

Mini Mango Cheesecakes (No Bake)

Top 3 individual cheesecakes recipes from across the web

The most viewed individual cheesecakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cheesecake Mousse

Raw Churro Cheesecake Cups

Mini Mango Cheesecakes (No Bake)

The most viewed individual cheesecakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine