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Berry Mini Cheesecakes

 Berry Mini Cheesecakes
There's always room for dessert when it's just a bite! —Taste of Home Test Kitchen
18 ServingsPrep: 20 min. Bake 15 min. + chilling

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

  • 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.
Nutritional Facts: 1 each equals 100 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 83 mg sodium, 8 g carbohydrate, trace fiber, 2 g protein.