Mini Citrus Honey Cheesecakes are the perfect single-serving dessert for summer with the fresh taste of lemon, lime, and orange in a creamy, honey cheesecake.
1teaspooneach orange juice, lemon juice & lime juice
2teaspoonsorange zest
1teaspoonlemon zest
1teaspoonlime zest
Instructions
Preheat oven to 350 degrees. Place cupcake liners in a 12-cavity cupcake pan. You may need an additional 6-cavity cupcake pan (for 2 more to use up the batter.)
Crust
Using a Ninja chopper or food processor, pulse vanilla wafers into small crumbs.
Mix with sugar and melted butter.
Spoon into the bottom of each cupcake liner and press down well. I used a small shot glass.
Bake in preheated oven for 8 minutes. Set aside to cool.
Cheesecake
While crust is baking, beat cream cheese until smooth.
Add remaining ingredients and beat until creamy and well incorporated.
Divide evenly between cupcake cavities. You will probably fill about 14 cavities.
Bake for 20-22 minutes or until slightly brown on top.
Cool on wire rack.
Remove from tins and chill for at least 3 hours.
When ready to serve, peel off cupcake liners, garnish with whipped cream and a wedge of citrus fruit. Or opt for a topping of marmalade, lemon and lime curd.