Limoncello Mini Cheesecakes

                                                           Pictures by KPC Photography
 Ingredients:

crust:
2 c. Nilla wafers
3 Tbs. butter, melted


filling:
3 blocks cream cheese (8 oz. each), room temperature
3 tsp. lemon zest
1 c. sugar
3 eggs
1 c. heavy cream
Juice of half a lemon
1 tsp. vanilla extract
1/4 c. Limoncello

Preheat oven to 350 degrees. Mix the crust ingredients together in a food processor. Line mini muffin pans with cupcake liners. (I made two different sized cheesecakes, so either size will work for you.) Spoon approximately 2 tsp. of the crumb mixture into each cup. Set aside.

Mix together the sugar and zest. Add the cream cheese and mix in a mixer until smooth. Add eggs, and scrape down the bowl when the eggs are incorporated. Add the heavy cream, vanilla extract, lemon juice, and Limoncello until creamy. Pour the batter into the muffin tins about 3/4 way full. Bake for 16 minutes (if they are the mini muffin cups) or 24 minutes (if they are regular muffin tin sized).