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Mini Cheesecakes III

SUBMITTED BY: BRAT87      PHOTO BY: JAXSON

"This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great snack for kids."
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 6 cupcakes
    
About  scaling  and  conversions

INGREDIENTS

  • 1/3 cup graham cracker crumbs
  • 1 tablespoon white sugar
  • 1 tablespoon margarine, melted
  •  
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon vanilla extract
  • 1 egg

DIRECTIONS

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by STEPHIEWALKER
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 one. lol This was definitely the right recipie though! I tried this one because it has a graham cracker crust instead of the vanila wafer crust used in other similar recipies. They tasted just wonderful. It was easy to control portion size so we didnt go too crazy on the calories but we still got to eat some very tasty cheesecake. It was a very elegant presentation too. After they were cooled in the pan, I ran a thin knife around the edge and they came out easy. I served them graham cracker crust side up and drizzled on some sugar free strawberry glaze. My husband got his favorite desert to make him happy and we didnt have to completely wreck our diet to do it. I cant recomend this recipie enough if you want a delicious and authentic cheesecake taste in managable portion size.

17 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by HULAMOMMY
Excellent! This was perfect to curb my cheesecake craving since there are only 4 of us and I didn't want to make a regular sized cheesecake. We ate ours plain, with no toppings and it was delicious! Make it the day before you will serve it and it tastes even better!

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2006 by Heifer
These are super easy and taste great! I am afraid to make cheesecake because it seems easy to ruin...and maybe I can put it off for a few more years because these are terrific! Like others I made supreme strawberry topping - yum! The graham crust is so yummy. Very good for guests.

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 219

  • Total Fat: 16.1g
  • Cholesterol: 76mg
  • Sodium: 170mg
  • Total Carbs: 15.3g
  •     Dietary Fiber: 0.2g
  • Protein: 4.2g

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