Ingredients
The following ingredients have 24 Servings
- 16 oz cream cheese (room temperature)
- 2 eggs (room temperature)
- 1 cup sugar
- 1 tablespoon vanilla
- 2 tablespoons flour
- pinch salt
- 4 graham crackers
- 3 tablespoons butter (melted)
- 1 cup dark chocolate (for topping)
- 1 cup mini marshmallows (for topping)
- 1 cup strawberry jam (for topping)
- 1 cup caramel (for topping)
- + your favorite cheesecake toppings!
Instruction
- Preheat the oven to 350 F. Use a stand mixer with a paddle attachment or a hand mixer to blend the sugar and eggs together until creamy, then beat in the cream cheese, salt and vanilla until the mixture is smooth - about 15-20 minutes on a medium high speed. Scrape the sides of the bowl every five minutes.
- Line a mini muffin tin with muffin papers and spray with cooking oil. Place the graham crackers into a bag and crush until powdered. Stir in the melted butter until crumbly. Place a half teaspoon of the graham crackers into the bottoms of each muffin cup (enough that the bottom is completely covered).
- Spoon the cheesecake filling into a large piping bag (or gallon Ziplock bag. Cut off the tip of the bag and pipe the cheesecake filling into each muffin cup so they are about 1/2-3/4 filled.
- Place the cheesecakes into the oven and bake for 15-20 minutes or until the cheesecake is set and just barely browning on top. Remove from the oven but do not turn off the oven.
- Place a teaspoon of each of your desired toppings on top of the cheesecakes. Use a toothpick or the back of a spoon to gently spread the topping across the cheesecake. Pop back into the oven for 5-10 minutes, or until toppings are melted.
- Remove the cheesecakes from the oven and cool completely. Chill until ready to serve. Enjoy!
