Mini Cheesecakes

I love cheesecake! I have seen some recipes for individual mini cheesecakes and have tried some out. I can't say I completely loved everything about one specific recipe so I decided to combine and adjust multiple recipes.

Supplies:

• 1 Packet of Graham Crackers
• 3 tsp butter
• 16oz Cream Cheese
• 2 Eggs
• 2 Tbs Flour
• 3/4 Cups Sugar
• 1/4 tsp Baking Powder
• 1 Tbs Lemon Juice
• 1 1/2 tsp Vanilla Extract 
• Cupcake Liners
• Fillings of your choice (fruit, cream, caramel, pie filling)

1.  Put one packet from your box of Graham box in a zip lock bag. Use a rolling pin to crumble the crackers. 
2. Once crumbled put the crackers in a bowl, melt the butter and mix. The cracker crumbs should start to clump together.

3. Put your liners in your cupcake tin. Line the bottom of each liner with a layer of the cracker crumbs. Using a spoon press down the crumbs so they stick together and to the bottom of the liners.

4. Using an electric mixture cream together the Cream Cheese and Sugar.

5. Add flour and baking powder and continue mixing.

6. 1 at a time at your eggs, lemon juice and vanilla.

7. Mix for 5-7 minutes on high. You will want to make sure you mix the mixture really well so you   aren't left with clumps of Cream Cheese.

 8. Fill each liner all the way to the top with your mixture. Don't worry about it rising too much. Once it has cooled down it will dip in the middle.

9. Cook on 375 F for 18 minutes or until a toothpick comes out clean. The longer you cook them the deeper the dip will be when it cools.

10. Let the cheesecakes cool completely and put in the fridge for a few hours.

 11. Fill the  cheesecakes with your choice of topping.

Honestly, these came out looking kind of ugly this time. I'm not sure why, but regardless of the look they are yummy, yummy, yummy! Good luck!