I threw together a super simple mini cheesecake recipe today for Father’s Day. D loves cheesecake, but if a whole cheesecake is sitting in our house, we’ll eat it and regret it in oh, so many ways.
It took about 15 minutes to throw together and baked for about 25 minutes, so it definitely is something I will do again — especially if I’m in a hurry!
The original recipe is for 6 cupcake-sized cheesecakes, but I made about 18 mini muffin-sized ones. I ended up baking them for the same amount of time the larger ones called for, so it may take a little longer to cook if you make the bigger ones.
I stuck a few fresh blueberries in some and sliced strawberries in some too — very good! The only thing I would do differently is using paper liners instead of just cooking spray — there was just no way to get them out of there without destroying them (thus, no picture — but they still tasted great!). Perhaps if I had let them cool more before trying to remove and devour them, we could have gotten them out in one piece.
Here it is!
1/3 c. graham cracker crumbs
1 Tbsp. sugar
1 Tbsp. melted margarine
1. Mix together and press a small amount into the bottom of each muffin cup.
2. Bake for about 4 minutes at 325 degrees.
8 oz. cream cheese softened
1/4 c. sugar
1 1/2 tsp. lemon juice
1/2 tsp. grated lemon zest
1/4 tsp. vanilla
1. Mix together ingredients and fill muffin cups (technically should be a little below top line of cup, but I accidentally filled most of mine up and it was fine).
2. Bake approximately 25 minutes, until a toothpick comes out of cheesecake clean.
3. Top with fresh fruit either before or after baking.