Lemon Cheesecake Bites

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Prep time4 hours
Cooking time15 minutes
Total time4 hours, 15 minutes


Enjoy pure lemony bliss with these light, bite-size cheesecakes. You can make these ahead, and store the cheesecakes, without the marmalade topping, in the freezer in an airtight container for up to three months. To serve, defrost in the refrigerator for about 4 hours, and top with marmalade. 


graham crackers (10 squares)
2 tablespoons
sugar, brown
3 tablespoons
butter, unsalted (melted)
1 pound
cheese, Neufchatel (softened)
2 tablespoons
arrowroot powder
egg (large)
3/4 cup
2 tablespoons
lemon zest
2 tablespoons
lemon juice
1 cup
orange marmalade


Heat oven to 350°F. Line 12 muffin tins with paper baking cups.

In the food processor bowl, place the graham crackers and process to make fine crumbs. Add the brown sugar and melted butter and process to mix. Stir the crumbs, then measure a tablespoon into each muffin cup. Pat down with your fingers. Set aside. Wash and dry the food processor bowl.

Place the Neufchatel cheese in the bowl and process until smooth, scraping down and repeating as necessary. Add the arrowroot, eggs, honey, lemon zest and lemon juice and process until smooth, scrape down and process again.

Divide the cheese mixture between the muffin cups (they will be almost full). Bake for 25 minutes, or until the cheesecakes are puffed in the center and jiggle slightly when shaken. Cool on a rack, then chill completely.

When the cheesecakes are cold, the centers will have sunk a little; spoon a tablespoon of marmalade into each indentation and spread gently. Chill until time to serve.



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