Mini Berry Cheesecake
Ingredients
For the Filling
- 8 oz Cream Cheese, softened
- 1/3 cup Sugar
- 1 tsp Vanilla Extract
- 1 Large Egg
- 4 Tbsp Fruit Preserves or Jam
For the Crust
- 5 Graham Crackers
- 1/4 cup Powdered Sugar
- 4 Tbsp Butter, melted
Method
- Pre-heat the oven to 375F.
Make the Crust
- Crush the graham crackers by placing them in a Ziploc bag and smashing/rolling them with a rolling pin.
- In a bowl, stir in the powdered sugar and graham cracker crumbs together until they're well mixed. Add the melted butter and stir until completely incorporated.
- Use a spatula to separate the mixture into the four ramekins and smash it against the bottom. This will turn into a well-pressed crust.
Prepare the Filling
- In a stand mixer or with a hand mixer, beat together the softened cream cheese and sugar until smooth. Add vanilla and egg, and mix until smooth again.
- Separate the filling evenly into the ramekins.
- Swirl the preserves into the cheesecake filling with a toothpick or fork.
Bake and Finish
- Place the ramekins on a baking sheet to make it easier to handle them, then place them in the oven to bake at 375F for 30 minutes.
- These can be served hot or cold. Allow ramekins to cool to room temperature before moving into the refrigerator. Top with fresh fruit or honey for extra flavor.