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Monday, March 30, 2015

Personal Meyer Lemon Cheesecakes

Mom made up this recipe and we made it the other day. These personal cheesecakes are awesome and great for the holidays or parties.

2 sticks (8 oz. blocks) of cream cheese
5-6 Meyer Lemons
1 1/2 cups of powdered sugar
6 graham cracker mini pie crusts

Put the 2 sticks (8 oz. blocks) of softened cream cheese into a mixing bowl. Cut two Meyer lemons and squeeze for the juice. Put in 1/2 cup of powdered sugar. Mix with beaters. Cut the third and forth lemons, squeeze, and add another 1/2 cup of powdered sugar. Mix. Cut the fifth (maybe 6th) lemon, squeeze, and add 1/2 cup of powdered sugar. Mix well. If you need more powdered sugar, add. Put the lemon cheesecake filling into the mini pie crusts. Serve with whipped cream or fruit (or both).

When we made this on Saturday, we used 1 stick (8 oz. block) of softened cream cheese. We used 3 Meyer lemons and 3/4 cup of powdered sugar. I doubled the recipe for this blog, but this recipe is mostly about taste. You don't want it to be too sweet, but you don't want it bland either.



  1. Are those blueberries on top? I agree with Susie. :)

    1. They are blueberries. :)

      I'll be making an Easter cheesecake today - in mini forms. They will have to be baked though since there is an egg in that recipe.