Individual Citrus Cheesecakes

Winter nights may be long, but you can cap off your holiday meal with a sweet hint of sunshine! Your family and guests will love these no-slice, individual citrus cheesecakes, featuring tangy hints of lemon, lime and orange.

Serves: 18Cook: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 18

Ingredients

  • 1 1/2 cups graham cracker crumbs (about 24 square or 12 rectangular crackers)
  • 1/4 cup butter, melted
  • 3 packages (8 oz. each) cream cheese (do not use fat-free), room temperature
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 tablespoon orange zest
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Whipped cream (optional; for garnish)

Directions

  • Heat oven to 350°F. Line 18 muffin cups with paper liners.
  • In a medium bowl, combine graham cracker crumbs and butter; mix well. Press about 1 tablespoon into bottom of each muffin liner to form crust.
  • In a bowl, beat cream cheese until smooth. Add sugar, citrus zests, citrus juices and vanilla; beat on medium speed until blended. Beat in eggs at low speed, 1 at a time, until just blended. Take care not to overbeat.
  • Divide batter evenly among muffin liners. Bake 30 minutes (or until a wooden pick inserted in center of cheesecake comes out almost clean). Cool in pan, on wire rack, for 10 minutes. Then, remove cheesecakes from pan and refrigerate them for 2 hours before serving. Top with whipped cream, if desired.
  • Refrigerate leftovers.

Recipe Information

Serves: 18

Ingredients

  • 1 1/2 cups graham cracker crumbs (about 24 square or 12 rectangular crackers)
  • 1/4 cup butter, melted
  • 3 packages (8 oz. each) cream cheese (do not use fat-free), room temperature
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 tablespoon orange zest
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Whipped cream (optional; for garnish)

Directions

  • Heat oven to 350°F. Line 18 muffin cups with paper liners.
  • In a medium bowl, combine graham cracker crumbs and butter; mix well. Press about 1 tablespoon into bottom of each muffin liner to form crust.
  • In a bowl, beat cream cheese until smooth. Add sugar, citrus zests, citrus juices and vanilla; beat on medium speed until blended. Beat in eggs at low speed, 1 at a time, until just blended. Take care not to overbeat.
  • Divide batter evenly among muffin liners. Bake 30 minutes (or until a wooden pick inserted in center of cheesecake comes out almost clean). Cool in pan, on wire rack, for 10 minutes. Then, remove cheesecakes from pan and refrigerate them for 2 hours before serving. Top with whipped cream, if desired.
  • Refrigerate leftovers.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat17g
Saturated Fat9g
Cholesterol80mg
Sodium210mg
Total Carbohydrate20g
Dietary Fiber0g
Sugars15g
Protein4g