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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Coat the bottom and sides of twelve 2-1/2- or 2-3/4-inch muffin cups with cooking spray. Sprinkle with crushed wafers (or crackers). Set aside.
Beat cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Add sugar, flour and vanilla; beat on medium speed until fluffy. Add egg product, beating on low speed just until combined. Do not overbeat. Stir in lemon (or orange) zest. Divide cream cheese mixture evenly among the muffin cups.
Bake for about 20 minutes or until set. Cool cheesecakes in pan on a wire rack about 30 minutes or until firm. Loosen the cheesecake edges from the muffin cups; carefully remove cheesecakes. Cover and chill for at least 4 hours or up to 24 hours.
Just before serving, arrange fresh fruit on top of each cheesecake. If desired, garnish with mint leaves.