Sort ingredients
korni22
QR Code
Listen
Pdf
Preheat oven to 325°F (160°C). Line a 6-cup muffin tray with paper or silicone liners.
Soften 1 block cream cheese (8 oz/226 g) and 1 large egg at room temp (~1 hour).
Make crust: mix ½ cup graham crumbs, 1 tablespoon sugar (optional), 2 tablespoon melted unsalted butter until it looks like wet sand.
Divide crust among liners; press firmly. Bake 5 minutes, then cool slightly.
Filling: beat softened cream cheese 1 minute until smooth (use block-style, not spread).
Add ¼ cup sugar (or 3 tablespoon honey/maple), ½ teaspoon vanilla, pinch of salt, and 1 teaspoon lemon juice (optional); beat ~1 minute, scraping bowl.
Beat egg in a separate bowl; fold into batter by hand just until combined (don’t overmix).
Portion into cups; tap/shake tray to release air.
Bake 20 minutes or until edges are set and centres still jiggle slightly.
Cool in pan 30 minutes, then cover and chill 4–6 hours (overnight best).
Unwrap and top with fruit, jam, nut butter, melted chocolate, etc. Refrigerate up to 5 days or freeze up to 2 months.