3 Layer Lemon Vanilla Cheesecake Cups

As promised in my previous post, I am going to post 4 different entries from my “Easter weekend” baking blitz. I had a lot of spare time on my hands that weekend, so I spent most of it in the kitchen. 🙂 This is entry 1 of 4 for the Lemon Vanilla Cheesecake Cups. The original recipe was adapted from the lemon cheesecake bars in The Complete Canadian Living Baking Book. Enjoy! 🙂

This recipe makes 8 muffin tin cups. {Since muffin tins usually come in sets of 6 cups, click here to see what peanut butter goodness you can make with the crusts that you make in the remaining 4 cups!}

3 Layer Lemon Vanilla Cheesecake Cups



  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted melted butter
  • 1 tsp vanilla extract
  • 1 tbsp grated lemon rind

Cheesecake Layer:

  • 1/2 of an 8 oz package of 95% fat-free cream cheese (you can use the regular stuff if you like, but I prefer to keep it as light as possible) at room temperature
  • about 2 tbsp white granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 of an egg (crack the egg in a separate bowl, stir yolk and white together, then use a spoon to divide the egg in two) at room temperature

Lemon Layer:

  • 2 eggs
  • 150 ml white granulated sugar
  • 2 tbsp grated lemon rind
  • 62.5 ml (1/4 cup) freshly squeezed lemon juice
  • about 2 tbsp unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp icing sugar


  • Pre heat oven to 325 F.
  • Line 2 6 cup muffin tins with paper muffin cups.
  • Make the base by mixing the 1/4 cup melted butter, 1 tbsp grated lemon rind, 1 tsp vanilla extract and 1 cup graham cracker crumbs.
  • Press 1 tbsp of the crumb mixture into the bottom of each muffin cup, and press down flat with your fingers.
  • Bake for about 15 minutes, until firm. Remove, and allow to cool. Keep the oven on while you make the next layers.
  • Make the cheesecake layer by beating the cream cheese with the sugar until smooth. Then beat in the eggs and vanilla extract until well blended.
  • Pour about 1 tbsp of the cream cheese mixture into each cooled muffin cup, and spread in an even layer.
  • Set aside.
  • Make the lemon layer by beating the eggs and sugar in a bowl until well mixed.
  • Beat in the rest of the ingredients for the lemon mixture.
  • Fill each muffin cup the rest of the way (about 1/8 of an inch below the top) with the lemon mixture.
  • Place the muffin tins in the oven, and bake for about 40 minutes. (The tops will be lightly set when touched.)
  • Remove from oven, and allow to cool for about 15 minutes. Remove the cups from the tray, and place onto a paper towel lined dish. Cover with plastic wrap, and chill the cups in the fridge for at least 1 hour prior to serving.
  • This is best served chilled, and still in the paper cups (with the sides peeled off slightly) and in a small bowl with a spoon.
3 Layer Lemon and Vanilla Cheesecake Cup

3 Layer Lemon and Vanilla Cheesecake Cup

Dessert Is Served! :)

Dessert Is Served! 🙂


One comment on “3 Layer Lemon Vanilla Cheesecake Cups

  1. Pingback: My Lemon Cheesecakes » Blog Archive » can cook lemon cheesecake

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