My favorite dessert is cheesecake hands down! It has to be a real one though for me to eat all those calories, not a box no-bake one. This one is great for the holidays when you want portion control, or an appetizer party since they are individual servings. If nothing else they are way too cute! If you don’t have miniature cheesecake pans, you can bake these in lined muffin cups, though they may sink slightly in the middle. Enjoy!
1 C graham cracker crumbs
1 C sugar, divided
1/4 C butter, melted
2 (8oz) packages cream
cheese, softened
1 tsp. lemon zest
1 Tbsp. lemon juice
2 large eggs
2 Tbsp. seedless raspberry
jam
Preheat oven to 350. Stir together graham cracker crumbs, 2 tablespoons sugar, and butter. Press mixture into bottom of 20 (2-inch) miniature cheesecake pans. Bake for 6-7 minutes or until golden. Remove from oven. Reduce oven temperature to 325. In a large bowl, beat cream cheese at medium speed with a mixer until smooth. Beat in zest, lemon juice, and remaining sugar. Add eggs, one at a time, beating well after each addition. Spoon batter into prepared crusts. Swirl 1/4 teaspoon raspberry jam into each cheesecake. Bake for 15 minutes or until set. Cool in pans on wire racks for 2 hours. Cover loosely, and chill for at least 2 hours before removing from pans.
