Petite Cheesecakes

By mamacasma

Ingredients

• 3/4 cup graham cracker crumbs
• 1 1/2 Tbsp plus 3/4 cup sugar
• 3 Tbsp butter, melted
• 2 8 oz packages cream cheese, softened
• 2 eggs
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• 1 21 oz can Comstock® or Wilderness® More Fruit Cherry, Blueberry, Peach or Strawberry Fruit Filling or Topping

Details

Servings 12
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

1. Preheat oven to 350°F.
2. Line a 12 cup muffin pan with paper liners.
3. Mix crumbs, 1-1/2 Tbsp sugar and butter together until well combined. Press crumb mixture into the bottoms of each paper lined cup. Bake for 4-6 minutes. Remove from oven and let cool on rack.
4. Using an electric mixer, beat cream cheese on medium speed until light and fluffy. Add remaining ¾ cup sugar and continue beating until smooth, scraping down sides of bowl as needed. Add the eggs, lemon juice and vanilla; beat on LOW speed until well combined.
5. Fill each cup with the cheesecake mixture. Bake 20-25 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool completely on a rack.
6. Refrigerate until ready to serve. Top each equally with the fruit filling before serving. Refrigerate leftovers.