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How to make Mini Cheesecakes
Prep: 20 mins Cook: 25 mins Additional: 30 mins
Total: 1 hr 15 mins Servings: 6 Yield: 6 mini cheesecakes
Ingredients
Crust:
- ⅓ cup graham cracker crumbs
- 1 tablespoon white sugar
- 1 tablespoon margarine, melted
Filling:
- 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
Directions
Step 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
Step 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 on.
Step 3 Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
Step 4 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
Per Serving: 219 calories;
protein 4.2g;
carbohydrates 15.2g;
fat 16.1g;
cholesterol 72.1mg;
sodium 171.1mg.
Full Nutrition
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