Rating: 4.5 stars 4.6
634 Ratings
  • 5 star values: 472
  • 4 star values: 124
  • 3 star values: 25
  • 2 star values: 7
  • 1 star values: 6

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

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 mini cheesecakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.

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  • 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 Facts

219 calories; protein 4.2g; carbohydrates 15.2g; fat 16.1g; cholesterol 72.1mg; sodium 171.1mg. Full Nutrition
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