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Miniature Cheesecakes

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  • 1/3 cup Graham cracker crumbs
  • 1 tablespoon margarine, melted
  • 1 tablespoon granulated sugar
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon vanilla extract
  • 1 egg
  • Strawberry or apricot preserves


  1. Combine crumbs, margarine and sugar. Press rounded measuring tablespoonful of crumb mixture onto bottom of each of six paper-lined muffin cups.
  2. Bake at 325 degrees F for 5 minutes.
  3. Combine cream cheese, sugar, juice, peel and vanilla extract, mixing at medium speed of electric mixer until well blended.
  4. Blend in egg; pour over crust, filling each cup 3/4 full.
  5. Bake at 325 degrees F for 25 minutes.
  6. Cool before removing from pan.
  7. Let chill.
  8. Top each with a dollop of preserves just before serving.
  9. To make ahead, wrap chilled cheesecakes individually in moisture/vapor-proof wrap; freeze. Let stand at room temperature for 40 minutes before serving.