Mini Berry Cheesecakes

All week long I have been having a major sweet tooth. This has not been made easier by the fact that I just got a second part time job at a chocolate shop on the beach. What I've had a sweet tooth for though, I something fruity and not so rich for summer time. Last Wednesday afternoon after getting off work, I invited my roommate, Christy, to join me in going to the small farmer's market in downtown Pismo Beach that is still growing in size and popularity. There was a very friendly vendor who was selling freshly picked strawberries and raspberry baskets for a decent price, so of course I bought some. These mini cheesecakes are what Christy and I came up with after a little brainstorming. Best part of all, these are super simple and nearly fool proof, so you will be indulging in some sweet little treats in practically no time at all ;p

INGREDIENTS
CRUST

1 C. crushed graham crackers, about one plastic sleeve

1/3 C. brown sugar

3/4 stick of butter, softened to room temperature

FILLING

1 8oz. package of cream cheese, softened to room temperature

1/3 C. brown or white sugar

1 egg

*optional- 1/2 C. berry puree for extra color and flavor

OPTIONAL TOPPING IDEAS
-berry puree and a few tea spoons of sugar reduced over low heat, spooned over the top

-fresh raspberries, strawberries, blueberries

-left over graham cracker crumbs

-lemon zest, dark or white chocolate, honey, the list goes on!

YOU WILL ALSO NEED

Muffin tin

Paper baking cups

2 Mixing bowls

Blender???

Begin by crushing graham crackers to make the crust. It is easiest to break the graham crackers into squares and putting them in a sandwich bag to crush so you don't make a huge mess in your kitchen. Crush the graham crackers, and mix with butter and brown sugar. Spoon the mix into a muffin tin lined with baking cups, about 2 spoonfuls per cup. Use the back of the spoon to compress the crumb mix into a firm crust.

In a separate bowl, combine softened cream cheese and sugar. Mix well and add an egg. Whisk the entire mixture until it is smooth. If you prefer, this is also a good moment to add some fresh berry puree if you want to add some extra color and flavor to your mini cheesecakes. I made two half batches of plain and berry flavored minis. 

Spoon the cream cheese mixture on top of the prepared crusts. Fill the cups to about 3/4 full of the mix. Place these in the oven preheated to 350degrees F for about 15-17 minutes. After about 13 minutes I spooned the last 1/3 cup or so of my cooked down berry puree over half of my plain batch. This cooked for the last few minutes to make a sort of yummy berry jam on top of a few of my minis. Also, don't forget to lick up and enjoy every last bit of the berry goodness off of your utensils and fingers. Trust me, you won't want to let any go to waste.

Remove the done minis from the oven and allow to cool for at least 10 minutes before removing from the tin and decorating. But remember, have fun and be creative when decorating. What makes them cute isn't really the fact that they are some berry petite treats, although it helps, its the fact that each one can have its own personality, texture, and flavors.

These little treats were so fun, easy, and delicious that my roommate and I have become inspired to attempt other versions of these minis...chocolate, pumpkin, peanut butter, cookie...the possibilities are only limited by our imaginations! More reports on those mini adventures to come.

-H.BOMB