| Prep time: | 20 Min |
| Cook time: | 25 Min |
| Ready in: | 45 Min |
| SERVINGS: |
| Original yield: 6 cupcakes |
INGREDIENTS
* 1/3 cup graham cracker crumbs
* 1 tablespoon white sugar
* 1 tablespoon margarine, melted
*
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup white sugar
* 1 1/2 teaspoons lemon juice
* 1/2 teaspoon grated lemon zest
* 1/4 teaspoon vanilla extract
* 1 egg
DIRECTIONS
* Preheat oven to 325 degrees F (165 degrees C). Grease a 6 cup muffin pan.
* In a medium bowl, mix together the graham cracker crumbs, sugar and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
* Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
* Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
