Paper Lined Muffin Cups Cheesecake

Paper Lined Muffin Cups Cheesecake – Combine graham crumbs, 2 tbsp. (i recommend using the paper liners over foil). Combine all of the crust ingredients in a medium bowl. Beat in eggs and vanilla extract until smooth.

Divide the crust mixture among the 12 muffin cups and press down into a solid layer. Press crust mixture firmly onto bottoms of cups. Pour batter over the wafers in the cupcake liners. To make the filling, combine the cream cheese, sugar and egg and beat until smooth.

Paper Lined Muffin Cups Cheesecake

Paper Lined Muffin Cups Cheesecake

Chill until set, 4 hours. Add eggs, 1 at a time, mixing on low speed after each just until blended. (you can use a stand mixer with the paddle attachment or a hand mixer on low speed.) add in the sugar and vanilla.

Line 16 muffin tin cups with cupcake liners. (for a mini muffin pan, see recipe. Preheat the oven to 350 degrees f (175 degrees c).

Chill for at least 1 hour. Beat cream cheese, sugar and vanilla with mixer until blended. To make the topping, combine the flour, brown sugar and cinnamon.

Place cupcake liners in a standard muffin pan. Decorate with fruit and/or nuts. Fold in the fresh berries and drop a rounded tablespoonful on top of the batter in the muffin cups.

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