Ingredients

• 1 cup graham cracker crumbs

• 3tbsp butter, melted

• 8oz. cream cheese, softened

• 1/3 cup sugar

• 1tsp vanilla extract

• 1 large egg, lightly beaten

• 18 fresh raspberries

Method

Preheat oven to 175°C. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts and bake for 12-14 minutes or until centre is set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least an hour. To serve, remove paper liners and top cheesecakes with raspberries.