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!
Enjoy!
Jen
