Mini Cheesecakes

These rather simple to make and there's so many variations you can make these to suit any sweet tooth. You can add chocolates, fruits, caramel, matcha or even plain.  I have made Bailey's Irish Cream cheesecakes by adding 3 Tb Irish cream, and 2 Tb sour cream. After they cool, I brush the tops with a little more Irish Cream, and no one can get enough! 

Let's get started with the graham cracker crust. You'll need:

1 and 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)

6 Tablespoons  unsalted butter, melted

1/3 cup granulated sugar

Let's get to the preparation:

1.  If you're starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin.

2.  Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 - 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup like I do in these photos. It helps! The crust will be thick.

3.  For a baked dessert, pre-bake this crust per your recipe's directions. I usually pre-bake for 10 minutes at 300°F or 7-8 minutes at 350°F. For a no-bake dessert, chill the crust for 2 hours before using in your recipe.

4.  Make ahead tip: It's freezer friendly! Freeze the prepared crust in your pan for up to 3 months. Thaw before using in your recipe. For shorter storage, keep the prepared crust in the refrigerator for a few days before using in your recipe.

Now on to the filling:

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

Filling preparation:

1.  Heat oven to 350°F.

2.  Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.

3.  Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture.

4.  20 min. or until centers are almost set. Cool. Refrigerate 3 hours.