Description
Delightful mini cheesecake tartlets topped with fresh raspberries for a perfect bite-sized dessert.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- Fresh raspberries for topping
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs and melted butter. Press mixture into the bottom of each muffin liner to form a crust.
- In a mixing bowl, beat the cream cheese and sugar until smooth, then add the egg and vanilla extract until combined. Pour mixture over the crusts.
- Bake for 20 minutes or until the center is set. Let cool before topping with fresh raspberries.
Notes
You can customize the seasonings to taste.