Mini Cheesecakes

If you’re looking for a quick and easy recipe for a delicious dessert for a party or get together, this recipe is for you!

I absolutely love cheesecake and have a few different recipes for it, from cherry to blueberry to lemon to chocolate swirl, but this is by far the easiest.

I like to use this recipe for mini cheesecakes, but you can tweak it and use it for a large one.

These were a huge hit at our New Year’s Eve party a few weeks ago.

Mini Cheesecake Recipe

2 cups of graham cracker crumbs

5 tbsp sugar

6 tbsp of butter or margarine, melted

6 8oz packages of cream cheese (don’t try to save calories and use light cream cheese, you will lose the rich flavour)

1.5 cups of sugar

2 1/2 tsp of vanilla

6 eggs

Heat oven to 325 degrees Fahrenheit and line muffin tin with paper liners.

Mix the graham cracker crumbs, 5 tbsp of sugar and the butter or margarine in a bowl. Press the mixture into the paper liners (approximately one heaping tbsp – depends how thick of a cookie base you would like).

Beat the cream cheese, remaining 1.5 cups of sugar and vanilla in an electric mixer until smooth. Add eggs one at a time at low-speed.

Scoop the mixture over the graham cracker crust (until muffin cup is almost full).

Bake 25 min or until the cheesecake centers are almost set. Cool completely and refrigerate for several hours.

This makes approximately 36 mini cheesecakes. You can half the recipe for less.

cheesecake

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Now when it comes to cheesecake, you have many topping options. You can leave them plain or top them with whipped cream, fresh fruit, a dollop of cherry filling, lemon zest or a combination of things.

I chose to top mine with some whipped cream (so easy to do, 35% whipping cream and a little sugar) and some fresh blueberries. I really wanted to use raspberries but they are costing a fortune these days.

cheesecake2

I didn’t have a chance to snap the best picture of them, I did a quick one with my iPhone before the party but they turned out great and tasted even better!

Enjoy!

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