Comments on: Mini Lemon Cheesecakes

By: Danielle

Danielle — Thu, 25 Apr 2024 19:39:02 +0000

In reply to Monika Sziklai. I would recommend using the filling from my lemon cheesecake recipe and dividing it in half.

By: Monika Sziklai

Monika Sziklai — Tue, 23 Apr 2024 19:15:35 +0000

I would like to make a larger amount of the mini cheesecakes can I use two full size packages of the cream cheese? but not sure how much of the other ingredients I would need. thanks monika

By: Danielle

Danielle — Fri, 12 Apr 2024 14:10:30 +0000

In reply to Kimm. Hi, Kimm! Have you checked your oven temperature with an oven thermometer lately? They really shouldn't have taken longer than 20 minutes, but if your oven temperature is off that may be why they weren't fully baked and sunk.

By: Kimm

Kimm — Fri, 12 Apr 2024 01:28:18 +0000

Hi Danielle,I just tried you Mini Lemon Cheesecake recipe, and they sunk. Not sure why-Whenever I bake anything, I don't deter from the recipe-especially the 1st time! I've been baking for years, and would consider myself to be a pretty good cook/baker; but I'm always trying to find way to become better. The minute I know I'll be baking, out come the eggs, butter, cream cheese, etc, so I know that's not the issue. As far as over-mixing, I learnt the hard way theres almost no fixing that, so Im extra cautious whenever I mix. I did have a problem w the temp and the time. It says to bake @ 325 for 17-20 minutes. I checked them @ 20 minutes, but they still needed a lil longer; and again 3 mins later. Still not ready. So, I tried putting up the temp to 350 for a few minutes more. To be honest, I still think they could've stayed in a Lil longer, but I didn't want to overcook them. Now, It's been almost an hour since taking them out of the oven and they look so sunken! I'm going to put them in the refrigerator for a few hours and pray they're edible! If you have any suggestions, please don't hesitate to share them. Tysm

By: Tina

Tina — Thu, 31 Aug 2023 22:41:39 +0000

I made these for my niece’s wedding, and decorated with lemon est icing, candied lemon and blueberries, not one was left. They turned out perfectly and were delishious.

By: Jan V

Jan V — Sat, 03 Jun 2023 00:17:25 +0000

In reply to Brock. All I can say is YAY! I had the same issue with the Key Lime Mini Cheesecakes; enough crust for 12, enough filling for 22! Also, most of mine fell and many cracked. But, so far, you're the first commentor that had too much filling. I wondered as well if I beat the cheese filling, minus the egg, too much. I messaged Danielle but have not heard back.

By: Stacy

Stacy — Fri, 30 Sep 2022 20:55:07 +0000

Brilliant super easy very tasty. First time making cheesecake it was a big hit

By: Deborah Durst

Deborah Durst — Wed, 22 Dec 2021 03:38:07 +0000

These mini cheesecakes are the best ever. I am asked to make them at every holiday and family gathering. Just the perfect amount of lemon.

By: Danielle

Danielle — Mon, 20 Dec 2021 22:33:07 +0000

In reply to HerShe. Yes, I would wait until they've chilled in the refrigerator, then freeze them!

By: HerShe

HerShe — Sun, 19 Dec 2021 14:08:46 +0000

For freezing, do I stick them in the freezer after they’ve been in the fridge overnight? I wanted to make this for Christmas and I usually make it the night before but because I have so much to do, I was thinking of making these 5 days ahead. I usually make two batches – my sister’s family always asks for extra so they can enjoy them 2-3 days later.

I have made this recipe so many times and are ALWAYS a big hit! Thanks for this amazing recipe!