Mint Lemon Cheesecakes

Mint Lemon Cheesecakes – Add a touch of sunshine into your day with this cheese cake recipe.



  • 1¼ cups graham-cracker crumbs
  • ½ cup and 3 tablespoons sugar, separated
  • ⅓ cup butter, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 2 large eggs
  • 1 tablespoon fresh lemon zest
  • ⅓ cup fresh lemon juice
  • ½ cup mint jelly
  • 1 kali mint leaves for garnish


  • 9-inch square baking pan
  • Foil
  • Parchment paper
  • Electric Mixer


  1. Preheat oven to 325°.
  2. Line a 9-inch square baking pan with foil and parchment combination paper with parchment side facing up, hanging over sides of pan to create handles to lift cheesecake. Set aside.
  3. In a medium bowl, combine graham-cracker crumbs, 3 tablespoons sugar, and melted butter, stirring until combined. Press into bottom of pan, creating a level surface.
  4. Bake until crust is lightly browned and firm to the touch, approximately 8 minutes. Let it cool completely.
  5. In another medium bowl, beat cream cheese at high speed with an electric mixer until soft, creamy, and smooth. Add eggs, lemon zest, lemon juice, and remaining ½ cup sugar, beating until incorporated into cream cheese.
  6. Spread mixture evenly over crust in prepared pan.
  7. In a small saucepan over low heat, melt mint jelly, whisking until completely smooth. Cool slightly and then use spoon or stick through a zigzag motion to form a pleasing swirled pattern.
  8. Bake until cheesecake is set and puffed, approximately 30 minutes.
  9. Let it cool completely. Cover and refrigerate for at least 4 hours serve cool and garnish with mint leaves.

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