Cheesecake Minis

Whenever I eat a slice of cheesecake I feel like there's never enough enough graham cracker crust. These cheesecake minis are perfect because they're proportioned to have more graham cracker crust per bite and they are easy to make and serve! I made about 40 of these for my sister's graduation party and they are easy for people to grab and eat at a party.

Ingredients:

Tip: I use silicon (reusable) cupcake molds. This makes it easier to remove cheesecakes after they are cooled. 

Crust: 

• 1 sleeve graham crackers (about 9-10 crackers)
• 2 tsp granulated sugar
• 1/4 tsp salt
• 4 Tbs butter melted

Filling: 

• Two 8 oz packages cream cheese (softened)
• 1 cup granulated sugar
• 2 tbs vanilla extract
• 1/8 tsp salt
• 3 large eggs
• 1/4 cup heavy cream

Directions: 

1. Prepare crust. Preheat oven to 350 degrees.

2. In food processor (or blender) pulse graham crackers, sugar, and salt until finely ground. Add butter, pulse until mixture resembles wet sand. Press about 1 Tbs heaping mixture into the bottom of each cupcake mold. Bake 5 mins. Cool completely. Reduce oven to 325 degrees. 

3. Filling: In a large bowl w/mixture on medium speed mix the cream cheese and sugar for 3 minutes. Beat in the vanilla and salt. Add eggs 1 at a time, mixing well after each. Mix in the heavy cream. 

4. Scoop about 1/4 filling into each cupcake mold (on top of the crust). 

5. Bake 24-27 minutes until slightly jiggly (they will firm up as they cool).

6. Let cool for about 10 minutes in the molds before removing them to a plate. Refrigerate overnight or for at least 2 hours before serving.

7. I also like to place some berries on top as garnish.