Mini Cheesecake Tarts

{One day I'll have a cool camera that makes my food look 100x better}

I just made these little cuties tonight for a good-bye bbq we had for some friends. I used the recipe from Our Best Bites blog, but found my own crust recipe. The original calls for a vanilla wafer on the bottom, but I prefer a graham cracker crust. The original also is for a regular size muffin pan, but I think the mini size ones are way cuter and just the right size!!

Ingredients:

• 2/3 cup graham cracker crumbs
• 2 tablespoon white sugar
• 3 tablespoon margarine, melted
• 2 8oz packages cream cheese
• 3/4 C sugar
• 2 Tbs flour
• 1/4 tsp baking powder
• 1 Tbs fresh lemon juice
• 2 eggs
• 1 1/2 tsp vanilla

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease paper liners in mini muffin pan.
2. In a medium bowl, mix together the graham cracker crumbs, sugar and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 4 minutes, then remove to cool. Turn oven up to 375 degrees.
3. Soften cream cheese if needed. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla. Beat to combine.
4. Divide batter between 48 muffin papers, filling each cup up to about 1/4 inch from the top. Bake for 15 minutes or until a toothpick comes out clean. They’ll puff way up during baking, but they’ll settle after being chilled (make sure the tops don't jiggle).
5. When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don’t worry- that’s normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. You can be creative and top with whatever you like, like chocolate, cherry pie filling, caramel, lemon curd, whatever! I used homemade whip cream and fresh berries. Makes 48 mini cheesecakes.