Instructions
Heat oven to 350°F.
Combine wafer crumbs, butter, and 2 teaspoons of lemon zest.
Squeeze about 2 tablespoons of this mixture onto the bottom and up the sides of each of 12 muffin cups lined with paper liners.
Soften the cream cheese with a mixer in a medium bowl until creamy.
Gradually beat in the sugar. Add the egg, lemon juice, and the remaining lemon zest; beat just until blended.
Spread evenly among the crusts.
Bake for 20 minutes or until the centers are almost set. Let cool completely. Refrigerate for 3 hours.
Unmold the mini cakes and remove the paper cups.
Use the tip of a sharp knife to cut the tip of each strawberry lengthwise into thirds, stopping before the stem; gently spread them apart, then place a strawberry on each mini cake. Bake for 20 minutes or until the centers are almost set. Let cool completely. Refrigerate for 3 hours.
Unmold the mini cakes and remove the paper cups.
Use the tip of a sharp knife to cut the tip of each strawberry lengthwise into thirds, stopping before the stem; gently spread them apart, then place a strawberry on each mini cake.
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