Hayley Parker is the 23-year old writer, photographer, recipe developer, taste-tester and creator of The Domestic Rebel. She lives in Sacramento, California, where she loves to play with her three-legged dog, laugh a lot, and bake easy, no-fuss recipes to share with her readers. She can be found on Facebook, Twitter, Pinterest and Instagram.
Lemon is one of my favorite flavors for desserts, simply because it knows no season. Lemon tastes fabulous in the spring, refreshing in the summer, bright in the fall, and comforting in the winter. I absolutely adore using fresh lemon zest to add brightness to a cake, or using fresh lemon juice for some much-needed acidity in a sweet buttercream. Plus, lemon desserts are my favorite, so you know I’ll love them all.
These Mini Lemon Cheesecakes are no exception to that rule. Bright, zesty and creamy, they’re bursting with juicy, fresh-squeezed lemon flavor in a rich and smooth cheesecake. The crust is composed of lemon-flavored golden sandwich cookies for an extra punch of lemon and sweetness. And whether you eat them plain, adorned with lemon curd (my favorite!) or topped with fresh whipped cream, they’re a winner no matter what!
This recipe uses the Hamilton Beach Stack & Snap Food Processor, which makes the crust a breeze to whip up. Just assemble your stand mixer with the blade attachment, add in about 20 sandwich cookies, snap the lid to secure, and hit the ‘Pulse’ button continuously until the cookies are ground into a fine crumb. It takes seconds, is faster and cleaner than crushing them by hand, and the Stack & Snap is both quiet and efficient, saving you plenty of time so you have more time to spend eating cheesecake and less time preparing.
The Stack & Snap Food Processor also has another featured attachment: the slicer and grater plate. Simply attach the plate into the food processor bowl and quickly grate or slice veggies, meats, and cheeses. I use this all the time when I want to grate fresh cheese for a dinner or slice lemons for lemonade. It’s so easy!
Together, lemons and the Hamilton Beach Stack & Snap Food Processor are the stars of this recipe and can do no wrong in my eyes … unless, of course, you count running out of cheesecakes. Then I’d say it’s time to make more!