Lemon Cheesecake Bites

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. 

Prep Time

240 minutes

Cook Time

15 minutes


12 Servings


5 graham crackers (10 squares)
2 tablespoons sugar, brown
3 tablespoons butter, unsalted (melted)
1 pound cheese, Neufchatel (softened)
2 tablespoons arrowroot powder
2 egg (large)
3⁄4 cup honey
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.



Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.