Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 6 cup muffin pan.
- In a medium bowl, mix together the graham cracker crumbs, sugar and margarine with a fork until combined. Measure a rounded teaspoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
- Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
- Pour the cream cheese mixture into the muffin cups, filling each until full. Bake at 325 degrees F (165 degrees C) for 20-25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
- May be topped with Cherry Pie or Blueberry pie filling.
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Ingredients:
Crust
1/3 cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine, melted
Filling
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 egg
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Ingredients
1/3 cup graham cracker crumbs1 tablespoon white sugar1 tablespoon margarine, melted1 (8 ounce) package cream cheese, softened1/4 cup white sugar1 1/2 teaspoons lemon juice
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