Lemon Cheesecake Mini Pies

 

Lemon Cheesecake Mini Pies

What do u do… when you love everything LEMONY and you have a lemon tree at your BACKYARD?… this is my excuse to make these ” Lemon Cheesecake cutiePies 😉 ” .

Lemon-tree at the backyard..
yumm..

 

This recipe is adapted from ‘Chocolatechocolateandmore.com’s Lemon cheese bars’ with some variations from my side. This recipe was 100% perfect. If you ask me, how good it was !… ‘ The very first bite just took me to the heaven 😀 ‘ haha…now it’s your turn to have a heavenly-bite !!

Lemon Cheesecake Mini Pies
(Makes 6 mini pies)

Ingredients:
1 cup All purpose flour / plain flour / standard flour
1/2 cup Walnuts (or Pecans) – crushed
1 1/4 cup Confectioner’s sugar / icing sugar (1/2 cup for crumbs & 3/4 cup for creaming)
100 gms butter (softened)
250 gms / 8 ounce cream cheese (softened)
2 Tbsp fresh lemon juice
1/2 lemon zest
1 egg

Method:

Step 1) Pre-heat the Oven to 175 C / 350 F


Step 2)
 I used 6 mini pie dish lined with parchment paper for baking these cutie-pies.
( note: for one big pie, use 8*8 round pan or a pie dish )

Step 3) Crush the walnuts or pecans. I added the walnuts to a ziploc bag, laid on a flat surface and crushed using a pessle …

Step 4)
 Into a bowl add the flour, crushed walnuts, 1/2 cup of icing sugar and stir. To this add the grated softened butter and crumb using your fingers.. ( takes 2 – 3 minutes and looks like a coarse-crumbed-flour-mix towards the end )

Step 5)
Take a small amount of crumbed flour and gently shape into a ball. Place on the pie dish lined with parchment, gently press and seal the bottom and slightly over the edges to look like a crust…
(note: apply medium-pressure while pressing the crust to seal the bottom to prevent cracked appearance on the crust)

Step 6)
Bake for 10 -12 minutes or until the edges turn light golden brown..

Step 7)
Meanwhile make the cheese filling…
  • into a bowl, add 2 Tbsp lemon juice
  • 3/4 cup icing sugar
  • 1 egg
  • 250 gms cream cheese and whip until thick & creamy ( takes 2 – 3 minutes using a hand whip stick)
  • to this add half lemon zest and mix with a spatula
Step 8) Once the crust is baked, spoon 3 tsp of cheese filling over each cup, slighlty spread and top with some crumbed-flour

Step 9)
Bake again at 180 C / 350 F for 12 – 15 minutes until the top looks 90% golden.(note: place a hot-water-bath beneath the baking dish to get a nice golden top and to prevent the top from browning / burning…)

Step 10)
Once the top looks beautifully golden, take out and let it sit for 10 minutes..
You can eat it warm or chilled… to get the ‘heavenly taste’, eat when WARM mmm 😉
 
Lemon Cheesecake mini pies

 




 

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