Cooking with U: Mini Cheesecakes


Mini Cheesecake Picture


1 cup graham cracker crumbs

¾ cup granulated sugar

2 tbsp. granulated sugar

3 tbsp. melted butter or margarine

3 packages (8 oz. each) full fat cream cheese, softened

1 tsp. vanilla extract

3 eggs


1 cup whipping cream

2 cups blueberries

1 cup sliced strawberries

1 tbsp. lemon zest (Makes 18 mini cheesecakes)


Preheat oven to 325 degrees Fahrenheit. Crush up graham crackers into fine crumbs. Combine the crumbs with the melted butter and 2 tbsp. granulated sugar. Mix well. Using medium to large spoon transfer the mixture into 18 paper-lined muffin cups. Press the mixture into the tins using the back of a ¼ measuring cup without too much of the mixture going up the sides of the tins. Beat together softened and room temperature cream cheese with granulated sugar and vanilla. Add one egg at a time, beating on low after each egg. Use medium to large spoon to portion the mixture over the crusts. Bake 25 to 30 minutes or until centers are just set. Cool to room temperature. Refrigerate for 2 hours. Optional: Beat whipping cream on high until stiff peaks. Spoon whipped cream over cheesecakes. Top with sliced


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