These mini cheesecakes are yet another variation of my original cheesecakes. The addition of extra lemon juice gives them a tangy sweet twist. They're so creamy and luscious they'll feel like silk in your mouth. Serve them for dessert tonight if you're looking for something tangy, sweet and refreshing!
Use the same recipe and directions for Adriana's Mini Cheesecakes. The only change you will need to make is to increase the lemon juice from 1 tbsp to 3 tbsp.
*Optional* You can add 2-3 drops of yellow food coloring to the batter to make it look a little more bright and yellow.
Bake for 12-15 minutes until set. Let cool and refrigerate overnight before eating. Garnish with slivers of lemon zest if desired.
This recipe is suitable for induction IF you make it WITHOUT the crust.
This recipe yields 12 mini cheesecakes. Each cheesecake has 1.91 Net carbs
You can also make this cheesecake in a pie pan if you'd prefer.