Mini Cheesecake Bites
 
 
Author:
Recipe type: Dessert
Serves: 48 mini cheesecakes
Ingredients
  • 1 sleeve of Honey Graham Crackers
  • 4-5 ounces butter
  • 16 ounces cream cheese, softened (two 8 oz packs)
  • ¾ cup of granulated sugar
  • 2 eggs
  • 1 teaspoon lemon zest
  • Dash of vanilla
Instructions
  1. Toss the graham crackers into a gallon Ziploc bag, seal it and crush them with a flat bottom of a bowl. Crush them until they are in small pieces.
  2. Place crushed graham crackers in a bowl. Melt butter and mix into crushed graham crackers until it’s moist.
  3. Place liners in a mini muffin pan. Push spoonfuls of crackers into the base of the liners to create a layer of crust for your cheesecakes.
  4. Bake the crusts for about 4-5 minutes, until they start to get golden brown.
  5. In another bowl mix cream cheese, sugar, eggs, lemon zest and vanilla. Mix until it’s creamy and combined.
  6. Put a dollop of cream cheese into each mini crust in the mini muffin pan. About a spoonful. It will expand a little during baking, so don’t overfill.
  7. Bake at 350 degrees F for about 15 minutes
  8. Take out of oven and let cool. Place in fridge for about an hour to cool them down. They can sit in the fridge covered a day or two in advance.
  9. Top with berries or pie filling when you’re ready to serve.
Recipe by A Happy Hive at https://ahappyhive.com/mini-cheesecake-bites/