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Mini Lemon Cheesecakes

Mini Lemon Cheesecakes recipe
photo by:kraft
With vanilla wafer crusts and lemony cream cheese fillings, these mini cheesecakes baked in muffin cups are delightful dessert treats.
30 min
2 hr 30 min
12 servings, 1 cheesecake each
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What You Need

 vanilla wafers, finely crushed (about 1-2/3 cups crumbs)
cup  (1/2 stick) butter or margarine, softened
tsp.  grated lemon zest, divided
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  sugar
Tbsp.  lemon juice

Make It

PREHEAT oven to 350°F. Mix wafer crumbs, butter and 2 tsp. of the lemon peel until well blended. Spoon about 2 Tbsp. of the crumb mixture into each of 12 greased or paper-lined medium muffin cups. Press crumb mixture firmly onto bottom and up side of each cup to form crust.

BEAT cream cheese with electric mixer on medium speed until creamy. Gradually add sugar and remaining 1 tsp. lemon peel, beating after each addition until well blended. Add egg and lemon juice; beat just until blended. Spoon batter evenly into crusts.

BAKE 40 minutes or until lightly browned. Turn oven off. Let cheesecakes stand in oven for 20 minutes, leaving door slightly ajar. Remove to wire rack to cool. Refrigerate at least 1 hour before serving.

REMOVE from paper liners before serving. Store leftover cheesecakes in refrigerator.

Kraft Kitchens Tips

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
Special Extra
Garnish with fresh strawberries and mint sprigs just before serving.
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