Mini Black-Bottom Cheesecakes
| Prep Time: 30 min | Serves: 12 |
| Cooking Time: 20 min | Yield: 12 cheesecakes |
single serve cheesecakes...
Ingredients
- 3 crackers Honey Maid Chocolate Grahams
- 3 tbsp Unsalted Butter
- 8 oz Philadelphia Cream Cheese
- 1/4 cup Sugar
- 1 cup Fromage Blanc
- 2 egg
- 2 tsp Pure Vanilla Extract
- 1/4 cup Raspberry Preserves
Directions
Preheat the oven to 350
Line a muffin pan with foil cups and spray each with veggie oil spray
crush chocolate wafer cookies in a food processor
add butter and process until you have fine crumbs
spoon mixture into each cup and press with the bottom of a glass to create a firm bottom for each
back for 5 minutes until almost set. LEAVE YOUR OVEN ON
beat cream cheese and sugar at a medium speed until smooth. add the fromage blanc, eggs and vanilla
pour the mixture into each cup, 3/4 full
bake for 15 minutes (slight jiggle in the middle)
add 1 teaspoon of the preserves into each
put the muffin tin in the freezer and chill until set