Mini Cheesecakes

Cheesecake Base:

32 ounces of cream cheese

1-3/4 cup granulated sugar

1 tsp vanilla extract

4 large eggs

Mix-ins

Berry: Substitute mixed berry flavor cream cheese for regular cream cheese; 4-5 drops purple food coloring

Oreo Mint: 1/4 tsp peppermint extract; 3-4 drops green food coloring

Caramel Pretzel: None

Crust:

Berry: 15 whole graham crackers, crushed; 5 tbsp butter, melted. Combined in bowl and pressed into paper cups 1/2 inch thick

Oreo Mint: 32 whole Mint Oreos, placed into the bottom of each paper cup

Caramel Pretzel: 2 cups pretzels, crushed; 5 tbsp butter, melted. Combined in bowl and pressed into cups 1/2 inch thick

Toppings:

Berry: 32 raspberries, blackberries, and blueberries, one of each placed on each baked cheesecake

Oreo Mint: 16 additional mint Oreos, crumbled on top of each baked cheesecake

Caramel Pretzel: 32 pretzels crushed into large pieces, sprinkled on top of each cupcake and then drizzled with caramel topping

Directions:

1. Preheat oven to 350 degrees and line 32 baking cups with papers.

2. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition. Add ‘mix-ins’ in accordance to desired flavor.

3. Press desired crust into each paper cup, as noted above. Spoon 3 tbsp of cheesecake base into each cup, and bake for 5-10 minutes until set.

4. Add toppings according to desired flavor. Allow to cool, then refrigerate for at least 4 hours before serving. Enjoy your mini cheesecakes!