Tuesday, December 21, 2010

Mini Cheesecakes


1 1/3   cup graham cracker crumbs
1/4      cup white sugar
1/4      cup margarine (Melted)

32       oz packaged cream cheese (Softened at room temperature)
1         cup white sugar
2         tbsp lemon juice
2         tsp  grated lemon zest
1         tsp  vanilla extract
4         eggs
1        can cherry or blueberry pie filling OR
          raspberries, strawberries or blueberries OR
          chocolate syrup


  1. Preheat oven to 325 F.
  2. Grease 4 - 6 cup muffin pans. 
  3. Mix together crust ingredients with a fork, until combined.
  4. Spoon into the bottom of each muffin cup and press firmly.
  5. Bake for 5 minutes, then remove and cool.
  6. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until  fluffy.
  7. Mix in eggs.
  8. Mixture should be smooth and silky.
  9. Pour the cream cheese mixture into the muffin cups, filling each 3/4 full.
  10. Bake for 25 minutes.
  11. Cool completely before removing.
  12. Refrigerate until ready to sere.
  13. Top with fruit or fruit filling. 

Yields 24

Until next time, when we can chit-chat again! 

No comments: