Mini Lemon Cheesecakes With Graham Cracker Crust

This recipe is slightly different from other mini cheesecake recipes in that it calls for lemon juice, so they taste great even without toppings. Or, for a quick and easy way to create a variety of colors and flavors, just top them with store-bought fruit preserves.

• Ready In: 50 mins
• Serves: 12
• Yields: 1 Dozen

Ingredients

• 1⁄3 cup graham cracker crumbs
• 1  tablespoon margarine, melted
• 1  tablespoon sugar
• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup sugar
• 1 1⁄2 teaspoons lemon juice
• 1⁄2 teaspoon  grated lemon rind
• 1⁄4 teaspoon vanilla
• 1  egg
•  fruit preserves (optional)

Directions

1. Combine crumbs, margarine and 1 tablespoon sugar.
2. Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of 12 paper-lined muffin cups.
3. Bake at 325 degrees for 5 minutes.
4. Combine cream cheese, 1/4 cup sugar, juice, rind and vanilla; mix at medium speed with an electric mixer until well blended.
5. Blend in egg; pour over crusts, filling muffin cups 3/4 full.
6. Bake at 325 degrees for 25 minutes.
7. Cool before removing from pan.
8. Chill in refrigerator until ready to serve.
9. To serve, gently remove paper; top with preserves (optional).
10. To Make Ahead: Wrap chilled cheesecakes individually in saran wrap, then place them in a ziploc bag and freeze. When ready to serve, gently remove paper; let stand at room temperature for 40 minutes; top with preserves (optional).