I'm always in a constant state of trying to clean out the freezer. I found a bag of leftover graham cracker crust, thought of my blueberries, and voila! Mini cheesecakes were born!
Using my standard cheesecake recipe (but only made one-third) but with a graham cracker crust, I baked the cakes in cupcake tins. I topped them with my leftover ice-cream blueberry mush and fresh strawberries.
Mini Cheesecakes with Fruit Topping
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
3 8-oz. pkg. cream cheese, softened
1/2 tsp. grated lemon peel
1 slightly beaten egg yolk
1/4 tsp. vanilla
1 c. sugar
2 Tbsp. flour
1/4 tsp. salt
1 egg yolk
1/4 c. milk
Line two standard-size muffin tins with paper liners. Set aside.
For crust, combine graham cracker crumbs, melted butter, and 1/3 c. sugar. Spoon a heaping tablespoon of crust into each muffin cup. Pat and pack down the crust to evenly cover the bottom of the cup. Set aside.
For filling, in a large mixer bowl beat together softened cream cheese, lemon peel, and remaining vanilla until fluffy. Stir together 1 c. sugar, 2 Tbsp. flour, salt; gradually stir in cream cheese mixture. Add 2 eggs and 1 egg yolk all at once, beating at low speed until just combined. Stir in milk.
Spoon into prepared muffin cups just under full. Bake at 325˚ for 25-30 minutes more or till center appears set and knife comes out clean. Cool 5 minutes. Remove cheesecakes from pan and cool on a wire rack. Chill thoroughly. When ready to serve, remove paper liners and top with fruit topping of your choice.