Published: by Absolutely Recipes, in the recipes category.
1 cup graham cracker crumbs
3 TBSPs butter, melted
8 ounces cream cheese, softened
1/3 cup sugar
1 TSP vanilla extract
1 large egg, room temperature, lightly beaten
18 fresh raspberries
Preheat oven to 350 degrees.
In a small bowl, combine graham cracker crumbs and butter.
Press gently onto the bottom of 18 paper-lined miniature muffin cups.
In another small bowl, beat cream cheese, sugar and vanilla until smooth.
Add egg; beat on low speed just until combined.
Spoon over crusts.
Bake 12-14 minutes or until centers are set.
Cool 10 minutes before removing from pan to a wire rack to cool completely.
Refrigerate at least 1 hour.
To serve, remove paper liners; top cheesecakes with raspberries.
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