James' Famous Lemon Cheesecake

I know it says lemon cheesecake but even with 1/2 cup of lemon juice it isn't so strong that you cannot add any of your favorite toppings. James has been making this tasty treat for years! It is the best no bake cheesecake recipe I have ever tasted! It is really good by itself or we love blueberry and cherry pie filling!



James' Graham Cracker Crust
1 1/2 cups crushed graham crackers (1 small wrapped package out of the box)
1/3 cup melted butter
3 tbsp sugar

Mix well, press into pie pan, bake for 10 min at 350 degrees.
Now you are ready to fill it!

James' Famous Lemon Cheesecake

Ingredients:
1 8oz package cream cheese
1 1/3 cup of Eagle Brand Milk
1/2 cup of lemon juice
1 tsp vanilla

Directions:
Soften and whip cream cheese until fluffy.
Add Eagle Brand milk and beat well.
Add lemon juice and vanilla, blend.
Pour into crust.
CHILL WELL.
Then add your favorite topping(I like blueberry!) and enjoy!

Mini Cheesecakes

This is an awesome little desert with BBQ burgers and fresh cut fries! :o) It is what we will be making tonight!!

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:
1. Preheat oven to 325 degrees F. Grease a 6 cup muffin pan.
2. 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.
3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.