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Berry Mini Cheesecakes

adapted from Taste of Home


  • 14 graham cracker squares, rolled fine
  • 3 T. butter, melted
  • 1 pkg. (8 oz) cream cheese, softened
  • 1/3 c. sugar
  • 1 t. vanilla
  • 1 egg, lightly beaten
  • 18 fresh raspberries or blackberries


  1. In a small bowl, combine the graham cracker crumbs and butter.
  2. Press gently onto the bottom of 18 paper-lined miniature muffin cups.
  3. In another bowl, beat the cream cheese, sugar and vanilla until smooth.
  4. Add egg; beat on low until just combined. Spoon over crusts.
  5. Bake at 350º for 12-14 min. or until centers are set.
  6. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  7. Refrigerate for at least 1 hour.
  8. To serve, top cheesecakes with raspberries or blackberries.

Servings: 18 mini cheesecakes