Bite sized cheesecake baked in a mini muffin pan! Perfect for parties and special occasions.
Mini Cheesecake Bites
Yield: 24 mini cheesecake cups (or 12 standard size)
Ingredients
Crust:
- 3/4 cup graham cracker crumbs
- 3 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 1 (8 ounce) packages cream cheese, room temperature
- 6 tablespoons granulated white sugar
- 1 egg, room temperature
- 1 teaspoon lemon juice
- 3/4 teaspoon vanilla extract
Fruit Topping (or use a can of pie filling/topping):
- 2 cups sweet cherries (pitted and very ripe), blueberries, or strawberries- fresh or frozen and thawed
- 1/4-1/2 cup water (the more ripe your fruit is the less water you will need)
- 1/2 cup granulated white sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Preheat oven to 350 degrees F.
Line mini cupcake/muffin pan with 24 baking cups (or a regular size cupcake/muffin pan with 12 standard size baking cups). In a small bowl combine graham cracker crumbs, sugar, and melted butter. Press about a teaspoon of graham cracker crust crumbs into each of the baking cups (or a tablespoon for standard size).
Using an electric mixer, beat the cream cheese on medium speed until creamy. Reduce speed to low. Gradually add the sugar until incorporated. Beat in the egg until combine. Add lemon juice and vanilla. Spoon filling evenly over prepared crust, almost up to the top. Place a baking pan filled with water on the bottom rack of your oven, directly under the middle rack where your cheesecake pan will be. (The rising steam helps keep your cheesecake moist and reduces chances of cracking.)
Bake for about 15 minutes, until edges have set (or 20 minutes for cheesecake cups baked in a standard size cupcake/muffin pan). Do not over bake. Remove cheesecakes from the oven to cool on a wire rack. Once cooled, refrigerate at least 3 hours.
Prepare fruit topping. Combine all ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and stirring constantly, cook until mixture has thickened, about 5-10 minutes. Let cool.
Top your cheesecakes with fruit topping. Cover leftovers with plastic wrap and store in the refrigerator for 3-4 days.
