Mini Cheesecakes III

Mini Cheesecakes III

362
BRAT87 1

"This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids."

Ingredients

1 h 15 m servings 219 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
  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.
  3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

362
  1. 485 Ratings

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I made a single batch of these to test the recipe, before making 2 dozen to take to an event. The first ones came out perfectly - at 25 minutes I wasn't sure they were done, but took them out a...

All I can say is WOW this was good! I wanted to make my husband a cheesecake for Father's Day but I didnt want to make a whole one. We are on a diet and we would eat a whole cheesecake if I made...

AWESOME!! I doubled the recipe to get 12 jumbo sized cheesecakes. I did up the graham cracker bottoms for a thicker crust. I used some gold foil lined cup cake holders and some in paper line...