Some of the most amazing treats I’ve ever made by far. I usually make some form of yums each Sunday, and these are definitely some of my favorite. If I weren’t so determined to try something new each week, I’d probably make these and these only forever more. BEST PART: graham cracker crust. Could just eat that plain, but then add creamy cheese fluffiness with unsweetened blueberries on top–and I’m in heaven.
This is the recipe I used, slightly modified as seen below:
| Crust: |
| 1 cup cinnamon graham cracker crumbs |
| 1/8 cup Sugar |
| 1/4 cup Butter; melted |
| Filling: |
| 16 oz cream cheese |
| 1 tsp vanilla |
| 2 eggs |
| 1/2 cup Sugar |
| 1 cup fresh fruit, or 1/2 cup canned |
Mini Cheesecake Bites Preparation
1. Preheat oven to 350 degrees.
2. Line mini muffin pan with mini muffin cups.
3. Combine graham cracker crumbs, sugar, and melted butter.
4. Add 1 tsp crumb mix to each cup. {She said “It’s ok to be generous,” but I say don’t be too generous or you won’t have enough room for your yummy cheesecake.}
5. Firmly press down in cup to pack the crumbs.
6. Combine cream cheese, vanilla, eggs, and sugar. Mix well. {I’d suggest mixing it super well to make it fluffy and nice}
7. Add 1 tb of cream cheese mixture to each cup.
8. Bake 14 minutes at 350 degrees. {This ended up being perfect.}
9. Top with a dollop of fruit of your choice.
10. Refrigerate at least one hour prior to serving.
Notes
This recipe is to be used in a 24 quantity mini muffin pan.
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Original recipe-lady said it makes 50 mini cheesecakes–this made barely a pan and a half for me! So what is that…math…hmm…*opens up calculator app* *gets frustrated, does math in head instead* uhhhhhhhhhhhhhhhhhhhhhh I think 8 is half of 24, so 32. Whew. Haha, this is why I have a major that has one required math class and that’s it.
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