Mini-Cheesecakes

My sister's co-worker asked me to bake some mini-cheesecakes for her when she visted her family a few weekends ago.

  

I have become pretty popular because of these.  They are cute and light and delicious. Everyone thinks I work so hard on these cheesecakes, but the recipe is so simple.

Ingredients:

2 8oz. pkgs. of cream cheese, softened

2/3 cup of sugar

2 eggs
1 tsp. vanilla

2 Tbls. butter or margerine, melted

1 1/2 - 2 cups crushed cookies.  They can be Ginger Snaps, Oreos, Bourbon Creams or Graham Crackers.

1 pkg. foil cupcake tins.  I stress that you use foil.  The cheesecakes hold up better and they are more attractive.
Toppings of choice: cherry, strawberry, pineapple, blueberry etc.

This makes 1 1/2 dozen.

Directions:

Mix Cookie crumbs and butter.  Press onto bottom of foil cupcake tins.  Put cupcake tins in refrigerator while preparing the mix.
Preheat oven to 300 degrees.  Cheesecakes bake better at a lower temperature.

Mix cream cheese and sugar until creamy.  Add eggs and vanilla. Mix until smooth.  Try not to over mix.
Using a 1/4 cup measuring cup, fill cupcake tins.  Bake for 15 mins, or until just set.
When you take the cheesecakes out of the oven, make sure there is no draft.  The cheesecakes will crack or sink.  I usually keep them in the warm kitchen with the window closed until cool.  Then I move them to a cooler area until completely cool.  Refrigerate until cold.  You may add various toppings.

You can serve them in or out of the foil tins.

Linked to:

Sumo's Sweet Stuff         

Blue Cricket Design
It's So Very Cheri
Tatertots and Jello
A Little Lovely
Funky Junk Interiors
Keeping It Simple
The Girl Creative
Making The World Cuter
I Heart Naptime
Skip To My Lou
Someday Crafts