Mini Berry Cheesecakes

AuthorGeo FoodsCategory

Ingredients

 1 cup graham cracker crumbs
 3 tbsp butter, melted
 8 oz cream cheese, softened
  cup sugar
 1 tsp vanilla extract
 1 large egg, lightly beaten
 18 fresh raspberries

Preparation

1

Preheat oven to 175°C. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts and bake for 12-14 minutes or until centre is set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least an hour. To serve, remove paper liners and top cheesecakes with raspberries.

Related Recipes

Ingredients

 1 cup graham cracker crumbs
 3 tbsp butter, melted
 8 oz cream cheese, softened
  cup sugar
 1 tsp vanilla extract
 1 large egg, lightly beaten
 18 fresh raspberries

Directions

1

Preheat oven to 175°C. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts and bake for 12-14 minutes or until centre is set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least an hour. To serve, remove paper liners and top cheesecakes with raspberries.

Mini Berry Cheesecakes

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