Mini Lemon Cheesecakes

A wonderful summer dessert.


  • 8 ounce package light cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 whole egg, beaten
  • 1-2 Tablespoons lemon juice
  • 12 whole vanilla wafer cookies
  • 2 whole ripe peaches
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 teaspoon butter
  • 2 teaspoons lemon juice
  • 2 Tablespoons corn starch, heaping


Place one vanilla wafer in the bottom of each paper liner. In a medium sized bowl, add cream cheese, sugar, and beaten egg. Mix until smooth and creamy. Add lemon juice and mix thoroughly.

Pour batter into each paper liner; filling about 2/3 full. Bake about 20 minutes until toothpick comes out clean when inserted into the center.

Remove from oven and allow the cheesecakes to cool completely in the cupcake tin. Refrigerate until ready to serve.

Peach Glace’ Topping Directions:

Peel and dice one peach; set the other aside for later use.

In a small bowl, add sugar and cornstarch; mix thoroughly.

In a medium saucepan, add water, 1 tsp. of lemon juice, and diced peaches.

Bring to boil; continue boiling for 1 minute. Temporarily remove from heat.

Remove half the boiled liquid from the saucepan and add to the bowl of sugar and cornstarch. Stir quickly, and until all cornstarch and sugar are dissolved.

Return the saucepan to the burner on medium heat and pour the sugar mixture into the saucepan. Stir constantly until mixture thickens.

Remove from heat, add butter and 1 tsp. of lemon juice.

Peel and dice 2nd peach and add it to the glace’; stir thoroughly. Cool slightly before serving, or refrigerate until ready to use.

Serves: 12

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One Response to Mini Lemon and Peach Cheesecakes

  1. These look amazing!! Found you from BeBetsy’s link.

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