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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
- 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.
- 2. 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.
- 3. 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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