Mini Lemon Cardamom Cheesecake Bites
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!
Servings: 20 mini 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