mini cheesecakes

Name: mini cheesecakes
Total time: 3300 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/3 cup graham cracker crumbs; 1 tbsp sugar; 1 tbsp melted butter; 1 packages philadelphia cream cheese; 1/4 tbsp vanilla; 1 1/2 tsp lemon juice; 1/2 cup lemon zest (or 1tbsp); 1 packages foil cupcake holders; 1 egg; 1 can of your favorite cherry or blueberry pie filling

mmartinez @cook_3644228

mini cheesecakes

mmartinez @cook_3644228

Saved

Ingredients

55 mins

6 servings

pie crust
1/3 cupgraham cracker crumbs
1 tbspsugar
1 tbspmelted butter
topping
1 packagesphiladelphia cream cheese
1/4 tbspvanilla
1 1/2 tsplemon juice
1/2 cuplemon zest (or 1tbsp)
1 packagesfoil cupcake holders
1egg
1 canof your favorite cherry or blueberry pie filling

Saved

Steps

55 mins

1

preheat oven to 325°F
2

in medium bowl combine ingredients for crust and mix til there are no clumps
3

line cupcake pan with foils
4

add 1 tbsp of crumbs to each cupcake pressing firmly with spoon so flat and firm
5

place in oven for 5 min
6

remove and let cool
7

mix on high the cream cheese, vanilla, lemon juice, lemon zest, and sugar
8

when fluffy add egg and continue mixing
9

fill cupcakes 3/4 full with topping
10

place back in oven for 25 min. (filling will rise and settle while cooling)
11

remove and let cool till no longer warm
12

top off with your favorite cherry or blueberry filling (keep can refrigerated so cold and ready to eat)
13

ok if not but best if refrigerated for 20min