Baby Cheesecakes

Wow. What a week it has been. I do feel bad that I not only failed to finish my challenge to post every day last week, but also failed to post a single time in like, eleven days, but I've honestly been overwhelmingly busy lately. Between working 30 hours, starting training for swim, and spending time with friends and family, I've hardly had time to sleep-- and I'm only slightly exaggerating. For the first time in what feels like forever, I have nearly a whole day to relax, so I thought I would do some blogging.

There is no cake as classic as a cheesecake. So, when I had no idea what I could bake in the limited time and with the limited ingredients that I had, cheesecake was the first thing that came to mind. I also wanted a dessert that was easy to share, so I decided to make them mini... And that is how I ended up with Baby Cheesecakes.

This recipe was so fast and simple to make, and turned out delicious. If you prefer, you could totally use this recipe for a full-sized cheesecake, or add fresh fruit or jam on top for some extra flavor. It's the perfect go-to recipe to bring to any event or to satisfy any cheesecake craving-- a classic!

Baby Cheesecakes

Ingredients:

• 1 cup graham cracker crumbs
• 4 tbsp. butter (melted)
• 2 tbsp. granulated sugar
• 16 oz. cream cheese (softened)
• 3/4 cup granulated sugar
• 1 tsp. vanilla
• 3 eggs
• 3/4 cup mini chocolate chips (optional)

Directions:

1. Preheat oven to 325℉. Grease a mini muffin tin with cooking spray, or insert cupcake liner.
2. In a medium sized bowl, combine graham crackers, 2 tbsp. sugar, and butter. Press into bottoms of muffin cups, approx. 1 cm high.
3. In a large bowl, beat cream cheese, vanilla, and 3/4 cup sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed until just incorporated. Spoon over crusts.
4. If desired, sprinkle chocolate chips over the top of each baby cheesecake.
5. Bake 24-28 min. or until centers are almost set. Cool completely, then refrigerate at least one hour before serving. Enjoy!