Servings: 6
Graham cracker crumbs
 1/3 cup
White sugar
1 tbsp.
Margarine, melted
1 tbsp.
Cream cheese, softened
1 (8 ounce) package
White sugar
1/4 cup
Lemon juice
1 1/2 tsp.
Grated lemon zest
1/2 tsp.
Vanilla extract
1/4 tsp.
1 egg
Lovely Mini Cheesecakes
25 m
1 h 15 m
Ready in:
1 h 40 m
  1. Preheat oven to 325°F /165°C/Gas Mark 3 . 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 switched on.
  3. Cream together sugar, cream cheese, lemon juice, lemon zest, and vanilla until light and fluffy. Mix in the egg.
  4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325°F /165°C/Gas Mark 3 for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.