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Mini Lemon Cheesecakes With Graham Cracker Crust

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“This recipe is slightly different from other mini cheesecake recipes in that it calls for lemon juice, so they taste great even without toppings. Or, for a quick and easy way to create a variety of colors and flavors, just top them with store-bought fruit preserves.”
READY IN:
50mins
SERVES:
12
YIELD:
1 Dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine crumbs, margarine and 1 tablespoon sugar.
  2. Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of 12 paper-lined muffin cups.
  3. Bake at 325 degrees for 5 minutes.
  4. Combine cream cheese, 1/4 cup sugar, juice, rind and vanilla; mix at medium speed with an electric mixer until well blended.
  5. Blend in egg; pour over crusts, filling muffin cups 3/4 full.
  6. Bake at 325 degrees for 25 minutes.
  7. Cool before removing from pan.
  8. Chill in refrigerator until ready to serve.
  9. To serve, gently remove paper; top with preserves (optional).
  10. To Make Ahead: Wrap chilled cheesecakes individually in saran wrap, then place them in a ziploc bag and freeze. When ready to serve, gently remove paper; let stand at room temperature for 40 minutes; top with preserves (optional).

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