Ingredients
2
cups Frosted Toast Crunch™ cereal, crushed
1/4
cup butter, melted
2
packages (8 oz each) cream cheese, room temperature
1/2
cup granulated sugar
2
eggs
2
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
1
teaspoon vanilla
Whipped cream topping (from aerosol can)
Fresh raspberries
Powdered sugar
Preparation
Heat oven to 325°F. Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.
In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.
