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Mini Cheesecake

One of the first desserts I recall my mom making was a cheesecake.  I would sit patiently at the kitchen table waiting until she poured the final drop into the pie crust so I could lick every inch of the bowl.  To this day many years later I still look forward to licking the bowl.  Not being a fan of most cheesecakes,   I have yet to eat any I enjoy more than my mom’s.

yield- 6 mini cheesecakes

1 8oz pkg Philadelphia Cream Cheese, lightly softened
1/2 cup graham cracker crumbs
juice of 1 lemon
1/4 cup sugar
2 tbls butter melted
1tsp vanilla
6 oz condensed milk
1/2 cup strawberries sliced
1/2 cup blue berries

Preheat oven to 325 degrees

Crust-Mix graham cracker crumbs and 2 tbls butter until blended well and slightly grainy.  Press crumbs into the bottoms of lined muffin pan cups.  Bake for 10 minutes or until the crust are golden brown.  Set aside and let cool completely.

Cheesecake mix-Beat cream cheese, vanilla, lemon juice and condensed milk on medium until mixed well.  Pour mix onto cooled graham cracker crust.  Place into refrigerator for 6 hours or until completely set and firm.

Strawberry sauce-In a bowl place the strawberries and top with the sugar.  Coat well and let sit in the refrigerator until the cheesecakes have set.

Remove the cheesecakes, peel back the muffin cups and toss.  Garnish the cheese cake with the strawberry sauce blueberries strawberries.