I love cheesecake. There’s something incredibly satisfying about the combination of sweetened cream cheese and that crumbly cookie base. Even though we all probably remember cheesecake from our childhood, that’s not when it was first created…a type of cheesecake has actually been around since ancient Greek times. Europeans still prepare it using ricotta or curd. It came into it’s own here in the States when James Kraft came up with pasteurized cream cheese in 1912.

These mini versions keep the serving sizes small (that means less calories too!) and make it much easier to serve a crowd…there’s no slicing and cleaning off the knife.

There is a little too much sugar in the crust for my liking in this recipe. I would either reduce it to a teaspoon (only for the crust, not the cream cheese mixture) or use Honey Graham Crackers and add no sugar at all.

These were easy to make and a big hit at my place!

Recipe: Mini Cheesecakes (kraftrecipes.com)