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Thursday, June 3, 2010

Cheesecake Bites

Little cheesecakes are fun to eat and are perfect for bake sales and potlucks.


1 1/2 cups graham  cracker crumbs
1/4 cup cinnamon sugar
5 teaspoons melted butter
2 8oz packages cream cheese (softened at room temp)
3/4 cup sugar
2 eggs
1 1/2 teaspoon pure vanilla extract
Berry Topping Sauce:
1 cup fresh or frozen berries
1/4 cup sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees
1. Heavily grease mini muffin pans.

2. In a medium sized bowl, combine graham cracker crumbs, cinnamon sugar, and melted butter until completely blended.
3. Place a teaspoon of crust mixture into the pans, firmly pack the mixture evenly at the bottom of each cup.

1. In a medium sized bowl, combine softened cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
2. Scoop a tablespoon amount of filling and place in each muffin cup it should come almost to the top.
3. Put them in the oven and let cook for 20 minutes, once they are done let them cool in the pan for 10-15 minutes.

4. To remove from pans trace each cup with a sharp knife removing them from the edges, then place a baking sheet on top the tin and flip it over, if they are still in the pan tap the bottom of the pan to loosen them up.

Berry Topping Sauce:
1. In a small sauce pan combine sugar, vanilla, and berries over medium heat.
2. Cook until the mixture has thickened, about 6 minutes, stirring occasionally.
3. Once the sauce is bubbly and thickened, puree in a blender/food processor, cool in refrigerator then pour on top cheesecakes once cooled.

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