There’s always room for dessert when these special little bites are on the menu!
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. • BAKE: 15 MIN. + CHILLING • MAKES: 1 1/2 DOZEN
1 cup graham cracker crumbs
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
18 fresh raspberries
1. Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
2. Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing cakes from pan to a wire rack to cool completely. Refrigerate at least 1 hour.
3. To serve, remove paper liners; top cheesecakes with raspberries.