Mini Cheesecake Bites

Mini cheesecake bites

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

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.

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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