Every once in a while, a girl’s got to have her cake and eat it, too. I must admit that most days, I would take some chips and salsa over a big slice of cake. I’m just not much of a sweet tooth. However, if you’re serving a creamy, cheesecake for dessert, I’m going to cut myself a piece!
And today is Cheesecake Day! While I don’t need a special holiday to celebrate a nice slice of cheesecake, I’m going to celebrate with an individually-sized cheesecake. They’re homemade, single-serve, and don’t require an oven. It’s a perfect Summer dessert! Just mix, chill, and eat!
I used cinnamon graham crackers to create crumbs for the crust. You can buy graham cracker crumbs already packaged in the store, but it’s just as easy to do it this way! Butter, brown sugar, and cinnamon are mixed in, then pressed inside a cupcake liner. Chilling the crusts allows them to become firm.
Instead of cream cheese, I used Neufchatel cheese. It’s just as soft and creamy as cream cheese, but has 1/3 of the fat. It whips up rather nicely, too, to create a fluffy, cheesecake filling.
Pop the cheesecakes back in the fridge for a few hours once you’re done filling each liner. Since we currently have a ton of fresh berries in the freezer, I used a bag of blueberries to create a topping for each mini cheesecake. I cooked them down in a bit of sugar and brought them to a low, slow boil until they got thick. I let the topping cool and then spooned a little on top of each cheesecake. You can skip this step altogether or buy a can of pie filling for topping.