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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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There's always room for dessert when it's just a bite! Ingredients:
1 cup graham cracker crumbs |
3 tablespoons butter, melted |
1 package (8 ounces) cream cheese, softened |
1/3 cup sugar |
1 teaspoon vanilla extract |
1 egg, lightly beaten |
18 fresh raspberries |
Directions:
1. 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 the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
2. Bake at 350° for 12-14 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.
3. To serve, remove paper liners; top cheesecakes with raspberries. Yield: 1-1/2 dozen.
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