3/4 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoon butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 1/2 teaspoons lemon juice
1/4 teaspoon vanilla
Fresh berries or 1 cup canned pie filling
Preheat oven to 325 degrees. Line a 6 cup muffin pan with foil cupcake liners. In a medium bowl, mix together the graham cracker crumbs, sugar, and butter until combined. Divide crumb mixture evenly between the 6 muffin cups. Press mixture down firmly in the cup to form crust. Bake for about 5 minutes.
While crusts are baking use a mixer to beat together the cream cheese, sugar, lemon juice, and vanilla until fluffy. Beat in the egg. Spoon the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees for 15 to 20 minutes or until cheesecakes are set. Cool completely in pan before removing. Refrigerate until ready to serve. Top with fresh berries or pie filling if desired before serving.
Makes 6 cupcake cheesecakes.
Need more than 6? You can double the recipe and make 12 cheesecakes.