This recipe is very simple and makes 12 very light mini
cheesecakes. I prefer them without a crust but I have
included the ingredients for that also.
They can be eaten plain or with a fruit
Recipe: Two 8 oz. packages of cream cheese
3/4 cup sugar
1 tsp. vanilla
Crust: 1 cup graham cracker crumbs mixed with
3 TB melted butter, pressed into bottom of paper liner.
First, soften the cream cheese. Next, with a hand held mixer,
mix in the sugar, eggs, and vanilla.
Use a 1/3 measuring cup to fill paper lined muffin tin.
Bake for 20 minutes in a 350 degree oven.
After letting cool for about ten minutes, carefully lift each
one out of muffin tin and let cool on a rack.
I use a strawberry jam topping that I warm in the
microwave oven until it is smooth enough to spoon
on top of each cheesecake. A slice of strawberry on top
would be perfect.
Place them into a refrigerator after letting cool about 30 min.