Mini Lemon Cheesecakes

I made these tasty little treats for Easter dessert.

They are DELICIOUS!
Not too big in size, the perfect amount of lemon and all around scrumptious!

My favorite part is that there is lemon zest in both the crust AND the filling.

Super springy and fresh.

Mini Lemon Cheesecakes

Ingredients

40 Nilla Wafers, finely crushed (about 1-2/3 cups crumbs)

1/4 cup (1/2 stick) Butter, softened

4 teaspoons grated Lemon Zest, divided

1 package (8 ounce) Cream Cheese, softened

1/2 cup Sugar

1 Egg

1 tablespoon Lemon Juice

12 paper Muffin Wrappers

Instructions

 Preheat your oven to 350 degrees. 

Mix the wafer crumbs, butter and 2 teaspoons of the lemon zest until well blended.

Spoon about 2 tablespoons of the crumb mixture

 into each of 12 paper-lined medium muffin cups.

Press crumb mixture firmly onto the bottom of each cup to form your crust.

Beat the cream cheese with an electric mixer on medium speed until creamy.

Gradually add the sugar and remaining 2 teaspoons of lemon peel,

beating after each addition until well blended.

Add the egg and lemon juice;

beat just until blended.

Spoon the batter evenly into the 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 and cool.

Refrigerate at least 1 hour before serving.

Remove the paper liners before serving.

Store leftover cheesecakes in refrigerator.

*I served our cheesecakes with a blackberry on top of each one.
A raspberry would look pretty too!*