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Mini Berry Cheesecakes
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Mini Berry Cheesecakes

1 cup butter, room temperature

2 packages graham crackers (about 3 cups crumbs)

1 cup sugar

3 8oz packages Neufchatel cream cheese

3/4 cup buttermilk

1 teaspoon vanilla

4 eggs

berries for garnish

Preheat oven to 350 degrees.  Melt 1/2 cup butter.  Add cracker crumbs, mix thoroughly.  Place cupcake liners in cupcake pan.  Spoon crumb mixture into bottom of each liner -a heaping tablespoon full.  Tamp down with the bottom of a skinny glass (I used a muddler)  Bake for 5 minutes, remove from oven and set aside.

Cream remaining butter and 1 cup sugar with cream cheese until smooth.  Add buttermilk and vanilla and beat until well mixed.  Add eggs and beat slowly until combined.  Do not overbeat.

Spoon batter into muffin liners - about ¼ cup of batter for each mini cheesecake.

 Bake for 24 minutes.  Cool in the refrigerator until cool enough to handle and slightly firm then carefully remove the paper liners and chill until completely firm.  Top with berries that have been split in half - split side down.

Because I made some of this into tarts (six) and some into mini cheescakes (21) I’m not sure exactly how many minis this would make - probably close to three dozen.  It’s flexible - if you want to fill them a little more just bake them a bit longer.

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