Mini Lemon Cheesecakes With Graham Cracker Crust

READY IN: 50mins
SERVES: 12
YIELD: 1 Dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine crumbs, margarine and 1 tablespoon sugar.
  • Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of 12 paper-lined muffin cups.
  • Bake at 325 degrees for 5 minutes.
  • Combine cream cheese, 1/4 cup sugar, juice, rind and vanilla; mix at medium speed with an electric mixer until well blended.
  • Blend in egg; pour over crusts, filling muffin cups 3/4 full.
  • Bake at 325 degrees for 25 minutes.
  • Cool before removing from pan.
  • Chill in refrigerator until ready to serve.
  • To serve, gently remove paper; top with preserves (optional).
  • 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).
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