Small, bite sized cheesecakes with raspberries and blueberries are perfect for your 4th of July gathering!
Ingredients
The Cheesecake
- 2 8 ounce packages of cream cheese-softened
- 1 14 ounce can sweetened condensed milk
- 2 tsp lemon juice
The Crust
- 1 1/2 cup crushed graham crackers
- 7 tbsp melted butter
- 1 tbsp brown sugar
- 2 tbsp white sugar
Toppings
- Cleaned dried blueberries
- Cleaned dried raspberries
Instructions
- Preheat oven to 350°Mix the crust ingredients together until well blended. Spray bottom and sides of mini cupcake pans with baking spray. Firmly press the crust mixture into the pan. Bake at 350° for 6 – 8 minutes. Set on wire rack to cool after baking. Reduce oven heat to 300°While the crusts are baking, beat the cream cheese until it is smooth. Add the sweetened condensed milk and lemon juice. Mix until well combined.Once the crusts have cooled, spoon cheesecake mixture into crusts filling to the top of the cup.Bake at 300° for 30 minutes or until the cheesecake is mostly set and only jiggles a little. Place on wire rack to cool.Once they are cooled, top with 1 raspberry and 1 blueberry.Cover and refrigerate until ready to serve.HAPPY EATING!!
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