Mini cheesecakes are cupcake size cheesecakes.
They are simple to make and very convenient to pack in a lunch for work or school.
So, if you love cheesecake here is a simple and yummy way to enjoy it.
Preheat your oven to 350 degrees Fahrenheit.
You will need muffin pans lined with 12 cupcake liners.
3/4 cup graham cracker crumbs
2 Tablespoons granulated sugar
2 Tablespoons melted butter
16 oz. cream cheese, softened
2/3 cup granulated sugar
2 Tablespoons lemon juice
small can of fruit pie filling or make your own fruit topping
In a small bowl mix the graham cracker crumbs and the sugar. Add the melted butter and blend with a fork until crumbly.
Divide the mixture among the twelve muffin cups. Press down to make a crust.
With a mixer, beat the cream cheese until fluffy.
Add the sugar, eggs, and lemon juice. Beat that until everything is smooth and no lumps of cream cheese remain. You may need to scrape the sides of the bowl down a few times.
Divide the batter evenly amongst the 12 muffin cups.
Bake for 16-18 minutes.
Remove pan from oven.
Let the cheesecakes stay in the pan just to firm up a bit so it is easier to take out.
When cool enough, carefully remove.
After the cheesecakes are completely cool, spoon a couple tablespoons fruit filling over the top of each mini cheesecake.
For long time storage, keep in the fridge.