I love mini food! A perfect combination: rich, creamy filling and a light, buttery crust. Try different flavors of preserves or pie filling for the topping. Great to tote to a friends house!
- 1 cup crushed graham crackers
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 8 oz block cream cheese (1/3 reduced fat will work) softened
- 1 egg
- 1/2 cup sugar
- 1 teaspoon lemon juice (optional)
- 1 teaspoon vanilla
Line a 12 tin muffin pan with cupcake liners. Spray the bottom of each liner with non stick cooking spray.
In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Add lemon juice, egg, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool