Ever “accidentally” eat an entire cheesecake?
Uhhhh, me either…. These bite sized lovelys are a great solution to not feeling like you have to eat the whole damn cheesecake cause it tastes so good. Make these and share with everyone!
Recipe adapted from Kraft:
Cream 2 blocks of room temperature cream cheese and 1/2 C sugar.
Add splash of vanilla and 2 eggs.
To make the graham cracker crust, either smash the crap out of the crackers in a zip lock bag or put them in a food processor like this:
Pulse until fine crumbs. Add 1 tablespoon of sugar and pulse until combined. You need 1 Cup of crumbs.
Add to 3 T melted butter.
Spray pan with Pam. I’m sorry, did you say Pan or Pam? No, Pand, there’s a D at the end…..No, P-A-M!!! Get out of my office!!!!!! Anyway,
Add enough crumb mixture to cover bottom of each muffin and press down into pan. I used a salt shaker to do this.
Spoon in cream cheese mixture.
Bake 20-25 minutes at 325 degrees. Mine took 23 minutes.
Let them cool completely and refrigerate for at least 2 hours.
I used a butter knife to get them out.
Top with whip cream and berries.
Happy July 4th and for the love of God, please don’t burn the neighborhood down.