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Mini Cheesecakes III

BRAT87

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

1 h 15 m servings 219 cals
Original recipe yields 6 servings (6 mini cheesecakes)

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Directions

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  • Prep

  • Cook

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  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.

Nutrition Facts


Per Serving: 219 calories; 16.1 g fat; 15.2 g carbohydrates; 4.2 g protein; 72 mg cholesterol; 171 mg sodium. Full nutrition

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Reviews

Read all reviews 425
  1. 572 Ratings

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Most helpful positive review

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

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...

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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...

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...

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...

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...

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...

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...

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...