Mini Cheesecakes III

This recipe makes 6 miniature cheesecakes in muffin cups. Excellent topped with fresh fruit or jelly.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 219 Calories

Ingredients

• 1 egg
• 1 tablespoon white sugar
• ¼ cup white sugar
• 1 (8 ounce) package cream cheese, softened
• ¼ teaspoon vanilla extract
• ⅓ cup graham cracker crumbs
• 1 ½ teaspoons lemon juice
• ½ teaspoon grated lemon zest
• 1 tablespoon margarine, melted

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.

Step 2

In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.

Step 3

Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.

Step 4

Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.