I had the pleasure of having my mom & mom-in-law come & visit us on Mother’s day this year.  We went out for lunch, but returned home to enjoy a little dessert.  I whipped up these babies with some help from Tessa the morning of & they got rave reviews by all.

I do love the dessert jar trend & this recipe would work great for that, but I since I decided on making these at the last minute, I made mine in  small flower dishes by R. Woods & also some cute ramekins I received recently as a gift.

Here’s what you’ll need to make 8 mini cheesecakes:

(recipe adapted from My Baking Addiction)

Ingredients
3 cups finely ground graham cracker crumbs (approx half box)
1 stick butter melted
1/3 cup sugar

24 ounces cream cheese; room temperature
2/3 cup sugar
1 1/2 cup heavy whipping cream, whipped
2 tablespoons of vanilla
sliced strawberries or other topping of choice

Crush graham crackers & mix them with a stick of melted butter & 1/3 cup sugar.  Press them into small bowls or ramekins.  Leave a half cup of graham cracker crust for later use.  You could also set the crushed graham crackers aside & use them parfait style in a dessert jar.

Beat cream cheese, sugar & vanilla together until smooth & fluffy.  Set aside.  In another bowl, beat heavy whipping cream until light & airy.  Slowly fold whipping cream into cream cheese mixture until evenly blended.

Dollop the mixture in your graham cracker crust serving bowls & smooth out with a butter knife.  Edge the top of  the cheesecake with remaining graham cracker crust.  Place in refrigerator for 4 or more hours.  Then top with your favorite fruit. (see… there is at least ONE healthy ingredient ;-)

Enjoy with family & friends.  Happy Mother’s Day moms!

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