Can you believe that it’s almost Memorial Day? That means that this year is nearly half over already.
We typically don’t make plans for holiday weekends. Holidays- when everyone else is out recreating- is when hubs is the busiest at work. So we celebrate a bit early. Yep- we had a little Memorial Day celebration last weekend that consisted of eating & family time. I know- exciting right! We remembered our family members & all those that have paid the ultimate sacrifice to give us the freedom we cherish. I went through my dessert recipes & finally decided that I couldn’t put these Patriotic Mini-Cheesecakes off until 4th of July. I had to make them. I had been putting them off for so long. Once I made them I realized how simple they were. So I figured you all might want to make them for your get-togethers too. They look so much harder than they are & everyone will think you worked your tail off in the kitchen. Trust me- that is so not the case. AND- since they are minis – it makes portion control so much easier too.
- 1 cup crushed graham cracker crumbs
- 1 cup plus 2 tbsp granulated sugar- divided
- 3 tbsp butter/margarine- melted
- 3 pkgs 8oz each cream cheese- softened
- 2 tsp vanilla extract
- 3 eggs
- 1/2 cup diced strawberries
- 1/2 cup blueberries
- 1/2 cup strawberry marmalade opt
Preheat oven to 325 degrees.
Melt butter in microwave safe bowl for approx 30 seconds.
Add graham cracker crumbs & 2 tbsp of sugar. Mix until combined & crumbs are moist.
Line muffin tins with 18 baking cup liners.
Put approx 1 tsp of moist crumbs in the bottom of each liner & press down to compact & cover bottom.
Beat cream cheese, vanilla extract & remaining sugar in electric mixer until well combined.
Add in eggs one at a time- mixing until just blended.
Scoop into your prepared liners on top of your crackers. I did one large scoop to start & then went back & topped each off with my remaining batter so that they were all uniform in size.
Bake 25-30 minutes- until center is almost set.
Cool completely. I was impatient- so I stuck mine in the freezer for about 30 minutes.
When ready- peel papers off, top with berries & drizzle with marmalade.
Store in refrigerator in airtight container. (I'm storing my extra batch in the freezer so we can have them as we crave them)
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