It was a hit at Easter and will most likely make another appearance for Mother’s Day and/or the next gathering we attend. It’s fresh in flavor and light in texture, making you crave more with each bite. You may find yourself going for a second piece and savoring every second. If you’re anything like me and already started jumping right in because you couldn’t contain yourself, and found yourself not having the traditional cheesecake pan on hand, you can easily forgo it and use a pie pan. It’s just as great. I promise!
There was an equally popular dessert that was created on a whim in addition to the cheesecake itself. Cheesecake cups! They are cute, delicate, and gluten-free! This recipe creates a little extra silky smooth goodness (a.k.a batter) which is ideal for filling about a dozen festive muffin liners. No crust needed for these babes! You can bake them at the exact same temperature and length of time (always keeping an eye on them just in case, of course!)
One batter. One crust. Two desserts. One gluten-free option. A hit all around! Lemon-lovers: step right up!
- 1.5 cups finely ground graham cracker crumbs
- 1/3 cup white sugar
- 6 Tbsp butter (melted)
- 1/2 tsp ground cinnamon
For the Filling:
- 3 8 oz packages cream cheese (at room temperature)
- 4 eggs (also at room temperature)
- 1/4 heavy whipping cream
- 1 and 1/4 cups white sugar
- 1 tsp vanilla extract
- 2 tsp lemon juice (I used lemon essential oil)
- About an additional 35 drops of lemon essential oil but you could also use lemon juice here