There’s something about lemons that make me think of Spring. Maybe it’s the fresh scent, maybe it’s the bright flavours, or the beautiful shade of yellows, but lemons just scream Spring to me! That’s why when Diana and I decided to stock our freezers for Spring, I needed to include a lemon dish in my 5 recipe-round up. Well after taking a look at all of my recipes, it turns out, lemons are featured and used in a few recipes! How great is that?!
Clint and I aren’t HUGE dessert fans, but I always like having something sweet around the house for when the mood strikes. And these days, with the sun shining in the windows, heating the house, and brightening the day, I enjoy taking a few extra moments and sitting down with a cup of tea and relaxing. That’s where the delicious single-serving treat come into play.
You can easily make this as one cake as I did above, but I also created individual treats for when the time strikes! Now my kids on the other hand? They LOVE dessert (what kid doesn’t, am I right)?! So even though we don’t do dessert every night, I do have something for them when the time is right… and their plates are cleaned 🙂
For this time around, I decided to make 12 singe serves + one large cheesecake. This can easily be made as one 9-inch cake, or made into 24 muffin sized cakes.
Note: to prevent my cheesecakes sticking to the muffins tins, I used silicone muffins liners. I purchased them from amazon for around $3.00 for a dozen.
Fancy enough to serve to guests, and easy enough for families to make together! These are a total treat any day of the week!
- 2½ cup graham crackers
- ½ cup melted butter
- 4 tbsp brown sugar
- 2 cups thawed cool whip
- 1 lemon zested + juice of half
- 1 cup lemon greek yogurt
- 3 8oz packages of cream cheese
- 6 oz frozen lemonade concentrate, thawed
- Base: Preheat oven to 350 degrees. In a food processor pulse graham crackers until crumbly. In a bowl mix the brown sugar, melted butter, and graham cracker crumbs. Press into muffin tin molds (lined with paper or silicone liners). Bake for 5 – 8 mins or until a golden colour. Remove from the oven and let cool completely. [If using a spring foam pan for a large cake – make sure to spray the pan to make sure it doesn’t stick. Bake for about 10-12 minutes.]
- In a stand mixer fitted with the paddle mix the cream cheese on medium speed adding the lemonade concentrate a bit at a time. Once combined add lemon zest, juice, & lemon greek yogurt.
- Remove from the mixer, and fold in the whip cream with a spatula. Pour into mold(s) and freeze for at least 4 hours or until firm.
- Remove from liners and defrost about 10 minutes for minis and about 25 minutes for a 9-inch cake before serving. Serve with fresh berries & a dollop of whip cream!
Keywords: cheesecake, frozen, lemon, frozen lemon, citrus
Have you signed up yet for our #VirtualFreezerMealParty yet?! Well don’t wait! You can find this delicious recipe, along with nine more… for FREE!
You’ll also get a FREE printable shopping list, and the chance to chat with Diana and I LIVE!
Click to join the event here: Virtual Freezer Meal Party: Spring Edition
Download the Fuchsia Freezer #VirtualFreezerMealParty Bundle below. You can head over to Diana’s page 365 Days of Easy Recipes, and download her delicious recipes as well! Pick and choose which you want to create!
We can’t wait to see you there!