Mini Lemon Cheesecakes

1. 1

   Heat oven to 350F.

2. 2

   Combine wafer crumbs, butter and 2 tsp.

3. 3

   lemon zest.

4. 4

   Press about 2 Tbsp.

5. 5

   crumb mixture onto bottom and up side of each of 12 paper-lined muffin cups.

6. 6

   Beat cream cheese in medium bowl with mixer until creamy.

7. 7

   Gradually beat in sugar.

8. 8

   Add egg, lemon juice and remaining zest; beat just until blended.

9. 9

   Spoon into crusts.

10. 10

    Bake 20 min.

11. 11

    or until centres are almost set.

12. 12

    Cool completely.

13. 13

    Refrigerate 3 hours.

14. 14

    Remove cheesecakes from paper liners.

15. 15

    Use small sharp knife to make 3 lengthwise slices in bottom of each strawberry, being careful not to cut all the way through stem end of strawberry; gently spread slices apart before placing strawberry on top of cheesecake.

No additional tips available.