Ingredients
Graham Cracker Crust
- 12 graham crackers crumbled to make about 11/2 cups of crumbs
- 6 Tbsp of butter
- 1/4 cups of powdered sugar
Cheesecake Filling
- 16 oz cream cheese room temperature
- 2 large eggs room temperature
- 2/3 cup of sugar
- 1 tsp of vanilla extract
Instructions
- Preheat the oven to 325 degrees.
FOR THE CRUST
- Blend graham crackers in a food processor to create the crumbs to use for the crust. Melt the butter and add it to the crumbs, blend. Add powdered sugar to the crumb mixture and blend it all together. Mixture will be moist and easy to form into a crust.
- Line a muffin pan with paper cups and drop about 1 tablespoon worth of the graham cracker mixture into each cup. Press the mixture into the bottom of each cup to form the crust.
FOR THE FILLING
- In a large bowl, blend the cream cheese and sugar together. Add the vanilla extract and blend again until combined. Add the eggs one at a time and blend well.
- Fill the cups evenly with the filling, approximately 1 tablespoons worth of mixture for each cup. Bake for 18-20 minutes, until there is only a slight jiggle in the center of each cup.
- Let cool completely and then place them in the fridge for about 4 hours to set, or allow them to set overnight.
- Once cooled and set, add toppings of choice and enjoy!
Notes
Optional assorted toppings: strawberries, blueberries, jam, cherries and chocolate shavings