Cheesecake Singles
Tidbits... These cheesecake singles are delightful. They are easy to make and can be filled with any fresh fruit and marmalade. I have also filled them with melted chocolate, chocolate chips and whipped cream. They bake in a cupcake tin with liners and can be refrigerated until ready to serve.
Ingredients
- Crust
- Graham crackers or digestive biscuits - 120 g
- Sugar - 3 Tbsp. (optional)
- Butter (melted) - 50 g
- Filling
- Philadelphia Cream Che - 250 g
- Mascarpone - 200 g
- Greek yogurt - 80 g
- Sugar - 1/3 cup
- Vanilla - 1 tsp.
- Large eggs - 2 (room temperature)
- Fruit and Marmalade - to taste
Instructions
- Pulverize graham crackers in blender until finely ground. Mix with melted butter and press into cupcake liners (approx. 1 heaping Tbsp. each) Bake in preheated 325˚ F oven for 5 minutes. Set aside.
With a mixer blend cream cheese, mascarpone, greek yogurt, sugar and vanilla. Quickly beat in eggs, (don't overmix)Spoon about 2-3 Tbsp. mixture into each cupcake over graham crust. (Mine made 13 cheesecakes) I baked the extra one in a single baking tin just for me. Somebody has to be the taster!Bake at 325˚F for 20-25 minutes. Edges should be set and center a bit jiggly. Turn off oven and leave for an additional 5 minutes. They puff up but calm down when cool. Remove from oven and let set until cool.If you are using these immediately decorate with marmalade and sliced fruit. If serving later, refrigerate and add fruit and marmalade just before ser
