Mini Cheesecakes

We can’t promise that making your cheesecake into smaller portions will help you eat less of it in one sitting, because these miniature portions from AllRecipes.com are so good that you run into a willpower battle when you try to contain yourself to just one. Garnish as desired.

⅓ cup graham cracker crumbs

1 tablespoon white sugar

1 tablespoon margarine, melted

1 (8-ounce) package cream cheese, softened

¼ cup white sugar

1½ teaspoons lemon juice

½ teaspoon grated lemon zest

¼ teaspoon vanilla extract

1 egg

Directions: Preheat oven to 325 degrees Fahrenheit. 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 preheated 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 ¾ full. Bake for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

Source: iStock

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