Mini (Jumbo) cheesecakes
Makes 6- 3-inch by 1- ¾ deep cheesecakes
Servings: 6
Equipment
- 6 cavity jumbo 3 x 1-3/4-inch muffin tin
Ingredients
Ingredients
Crust:
- 1/3 c graham cracker crumbs
- 2 Tbsp sugar granulated
- 1 Tbsp butter non salted melted
Filling:
- 2 8 oz packages cream cheese, softened
- ½ c sugar granulated
- 1 Tbsp lemon juice
- 1-½ tsp lemon zest
- 1 tsp vanilla extract
- 2 eggs large
Instructions
Method:
- Preheat oven to 325 degrees line muffin pan with liners.
- In medium bowl, mix graham cracker crumbs sugar and butter mix with fork until combined.
- Measure by rounded tablespoons or purple handle disher into the bottom of the baking cups, press firmly into bottom of muffin pan.
- Bake for 5 minutes in pre-heated oven, remove from oven and cool.
- Beat together the cream cheese, sugar, lemon juice, and vanilla until fluffy. Beat in eggs one at a time until combined.
- Pour the cream cheese filling into the baking cups. Fill ¾ full.
- Bake at 325 degrees for 25 minutes.
- Cool completely in pan before removing.
- Refrigerate uncovered until ready to serve.
Notes
Notes:
Garnish with whatever your heart desires.
Garnish with whatever your heart desires.