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Nutrition Facts
Serving Size 99 g
(Approx. 6 Servings)
Amount Per Serving
Calories 350 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 260 mg 11%
Total Carbohydrate 37 g 12%
Dietary Fiber 0 g 0%
Sugars 27 g
Protein 4 g
Vitamin A 15% Iron 4%
Vitamin C 4% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
5 Ingredient Mini Lemon Cheesecakes
Prep Time
8 h 10 m
Cook Time
Total Time
8 h 10 m
6  People


Recipe makes 6 Servings

6 Oz dessert whipped topping, plus as needed for garnish
8 Oz cream cheese, softened
1/2 cup(s) sugar
1 lemon, zested and juiced
8 mini graham cracker pie shells
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In a stand mixer or large bowl, combine whipped dessert topping, cream cheese, sugar, and lemon juice and zest. Mix on low speed 1 minute then increase speed to medium and mix until slightly fluffy.
Scoop 1/3 cup of cheesecake filling into prepared shells then place in fridge overnight to set. Garnish with additional graham crackers, whipped topping and lemon zest.
Chef's Note: Refrigerating will result in a softer cheesecake. For a more solid consistency, freeze and thaw 15 minutes before serving.


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