MINI LEMON CHEESECAKES
This makes 6 cheesecakes, I use a 12 cup medium size muffin pan and just use the centre ones.You can add so many variations to this.
Provided by KitchenKelly
Categories Dessert
Time 45m
Yield 6 mini cheesecakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Grease a 6 cup muffin pan (see note).
- In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined.
- measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly.
- bake in preheated oven for 5 minutes, then remove and cool.
- Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy.
- Mix in egg.
- Pour cream cheese mixture into muffin cups to about 3/4 full.
- Bake at 325 for 25 minutes.
- Cool completely in pan before removing. Refrigerate until ready to serve.
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Mada Hunar
[email protected]I made these cheesecakes for a bake sale and they were a huge success! They sold out in no time. The recipe was easy to follow and the cheesecakes turned out perfectly.
Noman Shabbir
[email protected]The lemon flavor was a bit too strong for my taste, but my friends seemed to enjoy them.
Mary Lynn Helmer
[email protected]These mini lemon cheesecakes were a huge hit at my party! They were so easy to make and everyone loved the creamy, tangy filling and the buttery graham cracker crust. I will definitely be making these again.