Mini Cheesecakes
Originally submitted by meagan and modified by Kaboose.com
Average User Rating:
These darling desserts, wonderful topped with fresh fruit, glaze or jelly for entertaining, can be frozen and thawed quickly for drop-in guests. This recipe makes six miniature cheesecakes in muffin cups.
Ingredients
- 1/3 cup graham cracker crumbs
- 1 tablespoon sugar
- 1 tablespoon margarine, melted
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup sugar
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon vanilla extract
- 1 egg
Cooking Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 6 cup muffin pan.
- 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.
- Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
- 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.
Nutrition Facts
Servings per Recipe: 6
Amount Per Serving
- calories: 219cal
- total fat: 16.1g
- cholesterol: 76mg
- sodium: 170mg
- carbohydrates: 15.3g
- fiber: 0.2g
- protein: 4.2g
Preparation Time: 20 min.
Cooking Time: 25 min.
Ready In: 45 min.
Servings: 6
Cooking Time: 25 min.
Ready In: 45 min.
Servings: 6
