Servings: 12 pieces
Calories: 150kcal
Cost: $12
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Muffin tin
- Food processor or rolling pin
Ingredients
- 150 g María-type cookies
- 70 g melted butter
- 250 g cream cheese
- 100 g sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 lemon zest
- 2 lemons juice
Instructions
- Preheat your oven to 170°C (340°F) and line a muffin tin with cupcake liners.
- Crush the María cookies into fine crumbs and mix with melted butter until resembling wet sand; press into the bottom of each muffin cup.
- Bake the cookie bases for 5 minutes, then let them cool.
- In a mixing bowl, beat cream cheese and sugar until smooth, then add egg, yolk, vanilla, lemon zest, and juice; mix gently.
- Pour the filling over the cooled bases, filling each cup almost to the top.
- Bake the cheesecakes for 15–18 minutes, or until the centers jiggle slightly; let cool completely and refrigerate for at least 2 hours.
- Top each cheesecake with a thin slice of lemon before serving.
Notes
If you don’t have María cookies, substitute with graham crackers or digestive biscuits. For a dairy-free version, use coconut oil and vegan cream cheese. You can also replace sugar with honey or maple syrup. Store in an airtight container in the fridge for up to 3 days, or freeze for a month; thaw in the fridge before serving. Remember to use room-temperature ingredients for a smoother filling. Enjoy these delightful little cheesecakes at any gathering or as a refreshing treat for yourself!
Nutrition
Calories: 150kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 85mg | Potassium: 40mg | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 0.2mg
Tried this recipe?Let us know how it was!