Ingredients
- Crust:
- 1 Cup Graham Cracker Crumbs
- 1/3 Cup Margarine - Melted
- 2 Tbsp Sugar
- Cheesecake:
- 2 8oz Packages of Cream Cheese - Softened
- 1/2 Cup Sugar
- 2 Eggs
- 1 Tsp Vanilla
Preparation
Step 1
Start by preheating your oven to 375 F. Take out a muffin tin and place a paper liners into each opening. Combine the softened cream cheese with the sugar until fluffy using your stand mixer. Add the eggs and mix until well combined, then beat in the vanilla. Set aside.
In a medium sized bowl pour in the graham cracker crumbs and sugar. In a small microwave safe bowl, melt the margarine or butter on a low power setting for 30-45 seconds at a time until melted. Pour the melted butter into the crumbs and stir until completely combined.
Place a heaping spoonful of the moist crumbs into each paper liner. Using a fork push the crumbs down until they firmly packed into the bottom of the muffin tin.
Using an ice cream scooper spoon the cream cheese mixture on top of the graham cracker crumbs. Be careful not to over flow the paper liners. Bake for 15 minutes or until the top of the cheesecake appears to be set.
Cool the cheesecakes in the tin for about 5 minutes, then allow them to completely cool on a baking sheet for about 15 minutes. Refrigerate for 2-3 hours. Wash the blueberries, wash and cut strawberries. Place on top of each cheesecake. Store in the fridge until serving.