Mini Lemon Cheesecakes With Graham Cracker Crust Recipes

MINI CHEESECAKES III

This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids.

Provided by BRAT87

Categories Desserts Cakes Holiday Cake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

Mini Cheesecakes III image

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
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.
Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
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.

Nutrition Facts : Calories 219 calories, Carbohydrate 15.2 g, Cholesterol 72.1 mg, Fat 16.1 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 8.8 g, Sodium 171.1 mg, Sugar 12.1 g

Ingredients

⅓ cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine, melted
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 ½ teaspoons lemon juice
½ teaspoon grated lemon zest
¼ teaspoon vanilla extract
1 egg

MINI LEMON CHEESECAKES WITH GRAHAM CRACKER CRUST

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.

Provided by Chickermunker

Categories Cheesecake

Time 50m

Yield 1 Dozen, 12 serving(s)

Number Of Ingredients 10

Mini Lemon Cheesecakes With Graham Cracker Crust image

Steps:

Combine crumbs, margarine and 1 tablespoon sugar.
Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of 12 paper-lined muffin cups.
Bake at 325 degrees for 5 minutes.
Combine cream cheese, 1/4 cup sugar, juice, rind and vanilla; mix at medium speed with an electric mixer until well blended.
Blend in egg; pour over crusts, filling muffin cups 3/4 full.
Bake at 325 degrees for 25 minutes.
Cool before removing from pan.
Chill in refrigerator until ready to serve.
To serve, gently remove paper; top with preserves (optional).
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).

Nutrition Facts : Calories 109.6, Fat 8.1, SaturatedFat 4, Cholesterol 36.3, Sodium 89, Carbohydrate 7.9, Fiber 0.1, Sugar 6.6, Protein 1.8

Ingredients

1/3 cup graham cracker crumbs
1 tablespoon margarine, melted
1 tablespoon sugar
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon vanilla
1 egg
fruit preserves (optional)

MINI LEMON CHEESECAKES

This makes 6 cheesecakes, I use a 12 cup medium size muffin pan and just use the centre ones.You can add so many variations to this.

Provided by KitchenKelly

Categories Dessert

Time 45m

Yield 6 mini cheesecakes, 6 serving(s)

Number Of Ingredients 9

Mini Lemon Cheesecakes image

Steps:

Preheat oven to 325.
Grease a 6 cup muffin pan (see note).
In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined.
measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly.
bake in preheated oven for 5 minutes, then remove and cool.
Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy.
Mix in egg.
Pour cream cheese mixture into muffin cups to about 3/4 full.
Bake at 325 for 25 minutes.
Cool completely in pan before removing. Refrigerate until ready to serve.

Ingredients

1/3 cup graham cracker crumbs
1 tablespoon white sugar
2 tablespoons melted butter
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

More about "mini lemon cheesecakes with graham cracker crust recipes"

MINI LEMON CHEESECAKES - LIVE WELL BAKE OFTEN

May 22, 2017 Servings: 12 mini cheesecakes For the crust: 6 full sheets (90 grams) graham crackers (or 3/4 cup graham cracker crumbs) 3 tablespoons …
From livewellbakeoften.com
5/5 (7)
Estimated Reading Time 7 mins
Category Dessert
Total Time 4 hrs 50 mins

Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. If using a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.

Mini Lemon Cheesecakes With Graham Cracker Crust Recipes

MINI CHEESECAKES III

This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids.

MINI LEMON CHEESECAKES WITH GRAHAM CRACKER CRUST

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.

MINI LEMON CHEESECAKES

This makes 6 cheesecakes, I use a 12 cup medium size muffin pan and just use the centre ones.You can add so many variations to this.

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