Cheesecake is one of those desserts that I generally feel pretty guilty eating. It’s so amazing and delicious, but also really bad for you. It stinks, but it’s true. However, I have found the solution to my desire for cheesecake and my equally strong need to NOT pack on 50 pounds from eating it. Mini cheesecakes. Tiny, bite sized. Perfect.
Feel free to play with this recipe, it’s easy to do. Add some melted white chocolate to your batter and top with raspberries. Or blueberries, or strawberries. Crush up Oreo cookies for your crust for a cookies n’ creme cheesecake. The possibilities are endless. And fabulous!
1 C crushed graham cracker crumbs
1/4 C butter, melted
2 (8 ounce) packages cream cheese
3/4 cup white sugar
1 teaspoon vanilla extract
1 (21 ounce) can pie filling, whatever flavor you desire
- Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
- Crush the graham crackers and add melted butter until well combined. Place 1 teaspoon of the crust mixture into each paper cup and press into bottom of liner. (I use the bottom of a small shot glass to press the crust down)
- In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. If needed, put batter into a food processor or blender and process until completely smooth. Fill each miniature muffin liner with this mixture, almost to the top.
- Bake for 14 minutes. Cool. Top with a teaspoonful of pie filling.