6-7 graham crackers
3 Tbsp. melted butter
2 (8 ounce) packages cream cheese or Neufchatel cheese, softened
2 large eggs
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
Fresh berries, such as strawberries, raspberries, blueberries, etc.
Fruit pie filling, such as cherry or mixed berry
Chopped pecans or walnuts
Preheat oven to 350 degrees F.
Line muffin tins with 12 paper baking cups, or leave mini cheesecake pan unlined.
In a food processor, pulse graham crackers with melted butter until you’ve achieved wet sand consistency. Place 1 tbsp. of graham cracker mixture into each cup, gently patting into the bottom and sides of each cup.
In a large mixing bowl, beat cream cheese until fluffy. Mix in eggs one at a time. Add lemon juice and sugar. Beat until smooth and thoroughly combined.
Fill each baking cup 2/3 full with cream cheese mixture.
Bake in preheated oven for 15 minutes. Cool pan completely on a rack before removing cheesecakes.
Top with fresh berries, fruit pie filling, chopped nuts, or fresh whipped cream before serving, if desired.
Printed from www.TheComfortofCooking.com