Begin by preheating your oven to 350°F. Prepare a muffin tin by greasing it or lining it with muffin liners.
Using a food processor, combine the graham crackers and melted butter until well blended. If you don't have a food processor, you can crush the graham crackers using a heavy object until they're finely crumbled.
Evenly distribute the graham cracker mixture into the muffin tin, pressing down with your fingers to create a firm base. Bake this in the oven for about 6 minutes.
While the crust is baking, clean out the food processor. Add all the ingredients for the cheesecake filling and blend until you achieve a smooth consistency.
Once the crust is ready, evenly pour the cheesecake filling over each crust in the muffin tin. Bake for 17-20 minutes. You'll know they're done when they appear set and don't jiggle.
Allow the cheesecakes to cool for about 15 minutes. Then, refrigerate them for at least 2 hours to set.
If desired, top each mini cheesecake with warm blueberries before serving.
Special Notes and Tips:
- Neufchatel cheese is a great alternative to regular cream cheese as it contains less fat but still offers a creamy texture.
- If you're not a fan of blueberries, feel free to top with your favorite fruit or even a drizzle of chocolate or caramel.
- These mini cheesecakes are perfect for parties or gatherings as they're easy to serve and are portion-controlled.
Ingredients
Directions
Begin by preheating your oven to 350°F. Prepare a muffin tin by greasing it or lining it with muffin liners.
Using a food processor, combine the graham crackers and melted butter until well blended. If you don't have a food processor, you can crush the graham crackers using a heavy object until they're finely crumbled.
Evenly distribute the graham cracker mixture into the muffin tin, pressing down with your fingers to create a firm base. Bake this in the oven for about 6 minutes.
While the crust is baking, clean out the food processor. Add all the ingredients for the cheesecake filling and blend until you achieve a smooth consistency.
Once the crust is ready, evenly pour the cheesecake filling over each crust in the muffin tin. Bake for 17-20 minutes. You'll know they're done when they appear set and don't jiggle.
Allow the cheesecakes to cool for about 15 minutes. Then, refrigerate them for at least 2 hours to set.
If desired, top each mini cheesecake with warm blueberries before serving.