I am so excited about this recipe. I mean how can you not be when we are talking about dessert?!! If only I would have thought about this sooner. The last few months of 2013 were like a hosting extravaganza at our house for some reason. It seemed like every weekend we were cooking dinner for friends, and the idea of a dessert like this that could be made in advance, tastes deeeelicious, and is also automatically the perfect serving size would have been a big hit. Oh well, next time! For now we’ll just have to enjoy these ourselves, and let me tell you what – that’s gonna be no problem at all. :)
(Note: For my thoughts on refined sugar…check out my chocolate chip cookie recipe.)
Individual Cheesecakes (with sugar)!
- 2/3 cup whole-wheat graham crackers - about 4 large crackers, crushed into crumbs (Mi-del is a brand that is 100% whole-wheat or Annie’s makes a partially whole-wheat option)
- 3 tablespoons butter - melted
- 8 oz cream cheese - softened
- ¼ cup sugar
- 2 eggs
- ¼ cup heavy cream
- ¼ teaspoon pure vanilla extract
- whipped cream - homemade (see notes for recipe link)
- chocolate chips
Preheat the oven to 350 degrees F. Line a muffin tray with paper liners and set aside.
Mix together the graham cracker crumbs and butter thoroughly. Evenly distribute crumbs into the liners (about one heaping tablespoon each) and press down firmly. This is a great job for little fingers:) Bake until the crust is lightly browned, about 5 minutes.
Meanwhile, prepare the filling by using an electric mixer/whisk to mix together the cream cheese, sugar, eggs, heavy cream and vanilla. Beat on medium speed for several minutes until well combined.
Turn the oven down to 300 degrees F and spoon the cream mixture evenly into prepared muffin cups. Bake until set, about 18 to 20 minutes.
Cool on wire racks and chill in a single layer in the fridge. Just before serving fill the top of the muffin cups with whipped cream and other toppings. For the best results, I would not recommend adding the whipped cream in advance.