Berry Mini Cheesecakes Recipe

By carol gorman

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, lightly beaten
• 18 fresh raspberries

Preparation

Step 1

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.
Yield: 1-1/2 dozen.