These mini cheesecake bites are a burst of lemon cardamom flavor with a delicious Parle-G crust, perfect for dessert or a snack with tea or coffee!
These delicious mini cheesecake bites are the perfect dessert for any occasion! They’re full of flavor and have a delicious Parle-G crust that will take you back to your childhood! They are super easy to make and with their cute miniature size, you won’t even realize how many you end up eating! The sweetness and acidity from the lemon paired with the cardamom and Parle-G crust make for just the perfect bite! They have the right amount of sweetness and are even a great side to your afternoon chai or coffee! I love cheesecake of all sorts and never say no to dessert! Trust me, these are so good, I even got my anti-cheesecake husband to devour these!
Here are a few helpful tips for this recipe:
- You can use liners to bake these to make for easier removal if you prefer
- These cheesecake bites can be stored covered in the refrigerator for up to 5 days
- This recipe can be easily doubled if you plan to make this for a larger crowd
- Feel free to add any toppings!
I hope you guys will try this recipe out and enjoy it as much as I do! Happy eating friends!
Mini Lemon Cardamom Cheesecake Bites
Ingredients
For the Crust
- 1 packet Parle-G Biscuits
- 1 tbsp granulated sugar
- 2 tbsp unsalted butter
For the Filling
- 1 8oz pack cream cheese
- 1/4 cup granulated cream cheese
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1 large egg room temperature
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 heaping tsp cardamom powder
Instructions
For the Crust
- Blend the Parle-G cookies to a fine crumbly powder
- Add 2 tbsp melted unsalted butter and granulated sugar to the cookie crumble and mix well until you get a sandy consistency
- In a mini cupcake pan, add about 1-2 tsp of the cookie crumble mix and press firmly to create a crust
- Bake for 4 minutes at 350 degrees and set aside
For the Filling
- Using a handheld or stand mixer, beat the cream cheese and granulated sugar together on medium high speed until the mixture is smooth and creamy
- Then add the sour cream, vanilla extract, lemon juice and lemon zest and beat until fully combined
- On medium speed, add the egg and beat until combined. The batter should be thick
- Divide the batter between each mini cupcake, about 1-2 tsp per cheesecake
- Bake for about 10-11 minutes at 350 degrees until the edges are set
- Set on a wire rack and allow the cheesecakes to cool at room temperature for about 30 minutes. Then put them in the refrigerator for 2-24 hours. Carefully using a knife or spoon, remove from the cupcake mold and serve!
Notes
- You can use liners for the cupcake tray to make it easier for removal if you would like
- The leftover cheesecakes can be covered and stored in the refrigerator for up to 5 days
