Enjoy a scrumptious mini dessert (or two) this Mother's Day.
Yields: 1-1/2 dozen
What You Need
1 cup graham cracker crumbs
3 Tbsp butter, melted
8 ounces cream cheese, softened
⅓ cup cane sugar
1 tsp vanilla extract
1 large egg, lightly beaten
1 ColorKitchen color packet
Fresh raspberries or fondant for decoration
Preheat oven to 350°. In a small bowl, pour melted butter into graham cracker crumbs and mix. Take a small spoonful of mix and put into the bottom of 18 paper-lined mini muffin cups. Press crust gently with fingers.
In another small bowl, take warm (room temp) cream cheese, sugar and vanilla and stir until smooth. Add egg and mix on low speed for just a minute. Take a spoonful and pour on top of crusts so that the cups are 3/4 full.
In a separate, small bowl mix color from packet with a couple drops of water and let dissolve. Take a couple drops of color liquid and drip in the center of the cheesecake. Swirl color around cheese center with a spoon or toothpick.
Bake 12-14 minutes or until centers are set. Cool before removing from pan. Refrigerate at least 1 hour.
Top cheesecakes with raspberries or fondant and serve.