Lemon-Ups Cheesecake Cups
Lemon-Ups Cheesecake Cups Recipe
Recipe By Girl Scout Junior Colbie B.
Ingredients
Lemon-Ups Crust
1 1/4 cup crushed Lemon-Ups® Girl Scout Cookies
5 tablespoons salted butter, melted
Cheesecake
16 ounces cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
Zest of two small lemons or one large lemon
1/8 teaspoon salt
2 large eggs, lightly beaten
Whipped cream for garnish
Directions
Lemon-Ups Crust
1. Preheat oven to 325°F and line a muffin tin with paper liners.
2. In a medium bowl, mix together crushed Lemon-Ups and melted butter until combined.
3. Distribute mixture evenly between the muffin liner. Press down on the cookie crust until it’s packed firmly into the bottom of each liner (the bottom of a glass or measuring cup is great for this!).
Cheesecake
1. Using an electric mixer, beat the cream cheese on low speed until creamy. (Tip: Take your time and do this on low! We don’t want to whip the cream cheese or add in too much air.)
2. Add sugar and mix until combined.
3. Add sour cream, vanilla extract, lemon zest, and salt. Mix until combined.
4. Add about half the beaten eggs and mix until just incorporated. Add the rest of the egg and mix again until ingredients are completely combined.
5. Scoop mixture into muffin liners until about three-quarters full.
6. Bake for 18–20 minutes or until edges are just beginning to turn slightly golden brown and centers are no longer soft and jiggly. Be careful not to overbake.
7. Be patient and let your cheesecakes cool completely to room temperature before removing them from the muffin tin. Refrigerate for at least 2 hours before serving.
8. Top with whipped cream and/or Lemon-Ups Girl Scout Cookies!
