Miniature Cheesecakes
Author: Kitchens
  • 1/3 Cup Graham cracker crumbs
  • 1 Tablespoon sugar
  • 1 Tablespoon butter, melted
  • 8 ounces cream cheese, softened
  • 1/4 Cup sugar
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon vanilla
  • 1 large egg
  1. NOTE: Garnishes can include fresh fruit, or strawberry or apricot preserves.
  2. Combine crumbs, sugar and butter. Press rounded measuring tablespoons, full of crumb mixture onto bottom of each of six paper-lined muffing cups.
  3. Bake at 325 degrees F. for 5 minutes.
  4. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F. for 25 minutes. Cool before removing from pan. Chill.
MAKE AHEAD: Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving.
Recipe by Recipes at