-
-
My review
Mini Cheesecakes III
6
BRAT87
"This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 219Original recipe yields 6 servings (6 mini cheesecakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 438592 Ratings
-
-
-
-
-
Most helpful positive review
5/29/2008
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...
Most helpful critical review
7/17/2011
These did not taste like cheesecake at all! More like a lemon bar! I realized my mistake as soon as I put the zest in! Why would cheesecake have lemon zest in it? I should have picked the zest o...
Most helpful
Most positive
Least positive
Newest
5/29/2008
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...
6/17/2003
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...
4/29/2008
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...
5/27/2007
Really good! Made these for our baby's first birthday. He loved smooshing up his cake and we enjoyed our individual portions. I made a sour cream topping for these - Mixed 4 ounces sour cream wi...
8/10/2009
Definitely a 5 star recipe for taste and simplicity! SO much easier and faster then making an entire cheesecake!! I don't like using Nilla Wafers as a crust since they get soggy so this is so mu...
7/17/2011
These did not taste like cheesecake at all! More like a lemon bar! I realized my mistake as soon as I put the zest in! Why would cheesecake have lemon zest in it? I should have picked the zest o...
8/18/2010
I made this being skeptical because I have another recipe for a large cheesecake that I love. However, these turned out great. I read a few reviews before hand, but I didn't change anything on t...
7/17/2006
This recipes was delicious and super easy to make. I bought the mini graham cracker tart shells and this recipes makes exactly 6 mini cheesecakes. I used bottled RealLemon lemon juice and didn't...
2/11/2011
This recipe has been around for a looong time -nearly as long as I have! The reason? They're easy, they're simple, they're reliable and they're "D" good. I used foil cupcake liners to eliminat...