Whipped cream, fruit, jam or other toppings of your choice
Instructions
Preheat oven to 350*F. Spray the inside of each cheesecake well with non-stick cooking spray. (Or line a mini-muffin pan with paper liners.)
To prepare the crust, melt the butter, then crush the graham crackers if needed. Combine graham crumbs, butter and sugar. Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells. Pack down the crumbs and bake for 10 minutes in preheated oven.
Reduce the oven temperature to 250 F and begin the filling. Using an electric mixer with the paddle, not whisk blade, blend cream cheese on low until very smooth. Add sugar and continue to blend until fully incorporated. Add egg and vanilla, and continue to beat on low, scraping down the sides of the bowl as needed.
Divide the cheesecake filling among the 12 wells. Bake cheesecakes until the filling is set, 22-25 minutes. Place the pan on a wire cooling rack and allow to cool to room temperature, then place entire pan in the refrigerator about 4 hours before removing cheesecakes from the pan.
Once cool, carefully remove the cheesecakes from the pan by pressing up on the removable bottom of each well. Keep the cheesecakes in the refrigerator until ready to serve. Top with the toppings of your choice.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.