Mini. Cheesecakes. perfect for the groups that have someone that’s a little less than fair when it comes to cutting their piece of cake.
Crust:
1/3 cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine melted
Filling:
1 8 ounce package soften cream cheese
¼ cup white sugar
1 ½ teaspoon lemon juice
½ teaspoon grated lemon zest
¼ teaspoon vanilla extract
1 egg
Directions:
Step 1: Preheat oven to 325 degrees and 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 vest and vanilla until fluffy. Mix in the egg.
Step 4: Pour the cream cheese mixture into the muffin cups, filling each about ¾ full. Bake at 325 degrees for 25 minutes and cool. Top with your favorite fruit, pictured is blueberry preserves.
