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I come from a cheesecake obsessed family. Whether it’s mini cheesecakes in jars for a spring birthday party or a pumpkin cheesecake on Thanksgiving, a cheesecake of some variety graces our table for almost every occasion. It’s one of those desserts that immediately takes me back to being a kid and baking with my Nana.
Perched up on a kitchen stool, I’d help her every step of the way. From sifting cups of flour and cutting shapes into pie dough to rolling up the perfect pumpkin roll, I was always her right hand girl. Many times, we’d bake the day away and then deliver our sweet treats to neighbors, church friends, and family. I loved every minute of it. In that kitchen is where my love for baking began.
When McCormick asked me to bake and share a recipe that reminded me of my mom or grandma, I knew exactly what I wanted to share with you – yep, you guessed it – cheesecake. And since Mother’s Day is just around the corner, I thought Easy Mini Lemon Cheesecakes would be the perfect way to celebrate the day.
I’m always been a fan of individual desserts. They’re super cute and come with built in portion control, which is definitely a good thing for this cheesecake loving girl! With a short list of ingredients and about 30 minutes, you’ll have perfectly baked cheesecakes that are full of spring flavors and fit for any Mother’s Day brunch.
Nana always used McCormick vanilla extract, it was a staple ingredient in all of her baked goods. And there’s no question why – McCormick’s Pure Vanilla Extract has been one of America’s essential baking ingredients for over a century. Starting with a staff of three in 1889, McCormick has grown to become the country’s largest producers of extracts. Every time I pick up a bottle of McCormick vanilla extract, I’m reminded of our time in Nana’s kitchen.
Mini Lemon Cheesecakes
Ingredients:
- 2 8-ounce packages cream cheese, softened
- 2/3 cup granulated sugar
- zest of one large lemon
- 2 large eggs, room temperature
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 tablespoon freshly squeezed lemon juice
- 12 vanilla wafers
- 1 cup homemade lemon curd
- fresh raspberries
Directions:
- Preheat oven to 325°F. Line 12 muffin cups with paper baking liners.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes.
- In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until sugar becomes moist and fragrant. Add lemon sugar to cream cheese and mix until light and fluffy. Add eggs, vanilla and lemon juice; beat well.
- Place a wafer in the bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.
- Bake 22 to 24 minutes or until centers are almost set.
- Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.).
- Refrigerate 4 hours or overnight.
- Just before serving, garnish cheesecakes with lemon curd and fresh raspberries.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Disclosure: This is a sponsored post written by My Baking Addiction on behalf of McCormick® Pure Vanilla Extract . The views and opinions expressed on My Baking Addiction are purely my own.
My mom made these mini cheesecakes all time growing up. Now they are my sis’s “signature” dish. #flavorstory
These cheesecakes look so good! I love the colours!
My Mom made peanut squares at Christmas time. These little cake squares with a vanilla frosting and finely ground peanuts embedded on top of the frosting – my absolute favorite. So – I am in my 60’s and back 50 years ago I still remember the McCormick vanilla. I think it was the only vanilla you could buy back then at the grocery store. That is my #flavorstory !!!
# flavorstory MY absolute favorite cake when I was little was pineapple and coconut. I looked forward to not only the exquisite taste, but delicious smells wafting through the house. It is still a favorite of mine today. #flavorstory
I stumbled upon your blog and cannot wait to make the vanilla cupcakes. I have a question though, will I need to spray the cupcake liners with pam to keep the cupcakes from sticking to the wrapper? I made some cupcakes earlier this week (different recipe) and they stuck quite a bit…and wondered if it was because I did not spray the cupcake liners. Thanks!
Wendy, I always spray my liners lightly with cooking spray to prevent sticking. It’s become a habit.
– Jamie
Need to add #flavorstory to the above post
Christmas fudge! My mother-in-law would make the most amazing flavors of fudge every Christmas. About twenty different kinds.
Wow, these photos are amazing! Love the colors and the shiny lemon curd :)
I’m also a fan of individual desserts. I don’t like to share my desserts ;)
My #flavorstory has to be cinnamon. Its my favorite spice and one my mom used a lot of in her banana cake that I love so much! She once brought me a warm one when she picked me up from the airport after summer camp!
I remember that when I was little, I used to “help” my mom bake cookies. Before she put in the McCormick® Pure Vanilla Extract, she’d always let me smell it, because I insisted that it was the GREATEST smell in the world (I distinctly remember spreading my arms wide and twirling as I said it). When I asked to taste it too, my mom told me that it’s best when it’s all mixed up with everything else…but I still wanted to try it. So one time, when her back was turned, I took a little taste. And found out what I should have known all along…mom’s always right! Even now when I bake, I always sniff the vanilla extract before I use it and smile, remembering all the great times baking with my mom. #flavorstory