Here's how it's done.
8oz cream cheese
1/4c. soft butter
1/4c. powdered sugar
1tsp vanilla extract
Fold in (one at a time):
1c. melted white chocolate
8oz whipped cream (sweetened)
1c. graham cracker crumbs
1/4c. melted butter
Press into muffin tins with paper liners** (approx. 1 packed teaspoon per cup). Leave a small amount of crust mixture for garnish.
|They looked bad in the pan, but... you know, cheesecake and all.|
Drop in equal amounts of filling (about 2 tablespoons) and smooth into cups.
Add about 1 teaspoon of canned blackberry pie filling on the top of each cheesecake and sprinkle with leftover crust mixture.
Freeze for at least one hour before serving.
Tada!! You're done!
**I definitely recommend using the liners. I didn't have any and it was a little tricky getting them out of the pan... luckily, mutilated mini cheesecakes don't deter brothers too much. ;)
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