I’ve gotta tell ya, these are my favorite little desserts to make and eat. They’re so easy and delicious! It really only takes 25 minutes at most from start to finish for these little tastes of heaven. I’ve never been a fan of pie filling or that syrup-y topping on cheesecakes, so I always use fresh berries to top mine off, but feel free to top with whatever you’d like! I also added the peanut butter version into the original in case you wanna change it up!
-2 (8 ounce) packages cream cheese
-3/4 cup white sugar
-1 tsp vanilla extract
-(1-2 tbsp peanut butter for peanut butter version)
-(peanut butter cups for top of pb version)
-(fresh strawberries or any fruit topping for original)
-1 cup crushed graham crackers or graham cracker crumbs
-2 tbsp butter
Preheat oven to 350 degrees and line cupcake or muffin tins with liners.
Crush graham crackers or use graham cracker crumbs and mix with softened butter to form a thicker consistency. Use more butter if needed. Fill each liner with graham cracker mixture to desired height (as the crust).
Beat cream cheese, sugar, eggs, and vanilla until light and fluffy, and add in peanut butter for pb version*. Fill liners almost to the top and bake for about 15 minutes.
Let cool and add on desired topping. Enjoy!