This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids.
Original recipe makes 6 mini cheesecakes
Ingredients
Crust:
1/3 cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine, melted
Filling:
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 egg
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PREP
20 mins
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COOK
25 mins
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READY IN
1 hr 15 mins
Directions
- 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
Calories: 219 kcal
Carbohydrates: 15.2 g
Cholesterol: 76 mg
Fat: 16.1 g
Fiber: 0.2 g
Protein: 4.2 g
Sodium: 171 mg