SEATTLE —
Lemon-Ups Cheesecake Cups
Recipe By Girl Scout Junior Colbie B.
Ingredients:
Lemon-Ups Crust
- 1 1/4 cup crushed Lemon-Ups® Girl Scout Cookies
- 5 tablespoons salted butter, melted
Cheesecake
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Zest of two small lemons or one large lemon
- 1/8 teaspoon salt
- 2 large eggs, lightly beaten
- Whipped cream for garnish
Directions:
Lemon-Ups Crust
1. Preheat oven to 325°F and line a muffin tin with paper liners.
2. In a medium bowl, mix together crushed Lemon-Ups and melted butter until combined.
3. Distribute mixture evenly between the muffin liner. Press down on the cookie crust until it’s packed firmly into the bottom of each liner (the bottom of a glass or measuring cup is great for this!).
Cheesecake
1. Using an electric mixer, beat the cream cheese on low speed until creamy. (Tip: Take your time and do this on low! We don’t want to whip the cream cheese or add in too much air.)
2. Add sugar and mix until combined.
3. Add sour cream, vanilla extract, lemon zest, and salt. Mix until combined.
4. Add about half the beaten eggs and mix until just incorporated. Add the rest of the egg and mix again until ingredients are completely combined.
5. Scoop mixture into muffin liners until about three-quarters full.
6. Bake for 18–20 minutes or until edges are just beginning to turn slightly golden brown and centers are no longer soft and jiggly. Be careful not to overbake.
7. Be patient and let your cheesecakes cool completely to room temperature before removing them from the muffin tin. Refrigerate for at least 2 hours before serving.
8. Top with whipped cream and/or Lemon-Ups Girl Scout Cookies!
Girl Scouts will be selling cookies here in Western Washington through March 17. Customers can place an online order from a local Girl Scout or find a cookie booth nearby on their website
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.