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      Cheesecake Cupcakes

      cheesecake cupcakes
      cheesecake cupcakes

      Crust:

      1/2 cup graham cracker crumbs

      2 tablespoons white sugar

      3 tablespoon butter, melted

      Filling:

      1 (8 ounce) package cream cheese, softened

      1/4 cup white sugar

      1 1/2  teaspoons lemon juice

      1/4 teaspoon vanilla

      1 egg

      Fresh berries or 1 cup canned pie filling

      Directions:

      Preheat oven to 325 degrees.  Line a 6 cup muffin pan with foil cupcake liners.  In a medium bowl, mix together the graham cracker crumbs, sugar, and butter until combined.  Divide  crumb mixture evenly between the 6 muffin cups.   Press mixture down firmly in the cup to form crust.  Bake for about 5 minutes. While crusts are baking use a mixer to beat together the cream cheese, sugar, lemon juice,  and vanilla until fluffy.  Beat in the egg.  Spoon the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees for 15 to 20 minutes or until cheesecake are set. Cool completely in pan before removing. Refrigerate until ready to serve. Top with fresh berries or pie filling if desired.  Makes 6 mini cheesecakes. Note: You can double the recipe and make 12 mini cheesecakes.