I whipped up these amazing little cheesecakes for Easter dinner last week.
I knew I wanted lemon, and I knew it had to be easy and this delightful little recipe was the perfect thing.
A total of 5 ingredients… and no bake, and totally utterly delicious!
I changed 2 things from the original recipe, first I used Biscoff Cookies instead of Graham Crackers for the crust and I will tell you it was the right thing to do… Biscoff is the new Graham for sure!
I also added an extra lemon, because I LOVE my lemon desserts very lemony!
What you need,
¾ cup Biscoff cookie crumbs (I used about ¾ of a package of cookies and just smashed them into crumbs)
2 tbsp. melted butter
1 can condensed milk (the full fat one please!)
8oz. cream cheese (again, full fat, just do it!)
Juice & Zest of 2 lemons
Whipped cream for topping (optional, but not really optional!)
In a small bowl stir the butter into the Biscoff crumbs until they are moist and totally coated.
Divide the crumbs between 4 small dishes and press lightly into the bottom. Don’t press to hard just loosely packed is good.
In a medium bowl use a hand mixer to whip up the cream cheese and condensed milk until light and creamy.
Mix in the zest and juice until well incorporated.
Divide the batter between the small dishes.
Cover the dishes and refrigerate for at least 6 hours, but overnight is even better.
Top with a little (or a LOT) of whipped cream right before serving.
How cute are these! Add a slice of lemon or a little flower and it really would be a perfect dessert for any spring or summer dinner!