These mini cheesecakes are awesome. They taste just like the real thing but you can make them in little glass bowls (like 3-4 inch. diameter 6 ounce custard cups). This way you can make cheesecakes for a date night really easily with no leftovers. They really are awesome. And being able to microwave them is just amazing.
- 1 tbsp. margarine or butter (I used I Can’t Believe its Not Butter)
- 1/4 cup graham cracker crumbs
- 2 tsp. sugar
- 3 ounces cream cheese, softened.
- 1/4 cup sugar (I know there’s already some listed, this is not a typo)
- 1/4 tsp. vanilla
- 1 egg
- 1 tbsp strawberry preserves (optional)
- 1 tbsp. dairy sour cream (optional)
- 2 strawberries (optional)
Place margarine/butter in a small bowl. Microwave uncovered on high (550 watts) until melted, 25 to 30 seconds (if using I cant believe its not butter, microwave at 10 second intervals). Stir in crumbs and 2 tsp. sugar with a fork. Divide evenly between two 6-oz. custard cups. Press mixture firmly and evenly on bottoms and sides of cups. Microwave uncovered on high (550 watts) until set, 45 to 60 seconds.
Place cream cheese, 1/4 cup sugar, the vanilla and egg in a small bowl. Beat on high speed until smooth, about 1 1/2 minutes. Divide mixture evenly between crusts. Microwave uncovered on medium (275 watts) until centers are almost set 2 1/2 to 3 1/2 minutes. *** Tops WILL NOT look completely done. If you put it in too long it tastes really tough and not good. * I used strange shallow custard cups, they only took 2 minutes to cook through, so be careful not to overcook!
Optional Strawberry topping: Mix preserves, sour cream and food color. Spread carefully over cheesecakes.
Cover and refrigerate until chilled, at least one hour. Just before serving, cut strawberries into 3 to 4 slices and fan them out on top of the cheesecakes.