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Berry Mini Cheesecakes

There's always room for some mini desserts! —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Bake 15 min. + chilling
  • Makes
    1-1/2 dozen

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature, lightly beaten
  • 18 fresh raspberries

Directions

  • Preheat oven to 350°. 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.
  • Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 1 hour.
  • To serve, remove paper liners; top cheesecakes with raspberries.
Nutrition Facts
1 each: 100 calories, 7g fat (4g saturated fat), 31mg cholesterol, 83mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 2g protein.

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