Ingredients:
1 ½ cups graham cracker crumbs
½ cup melted butter
2 (8 oz) packages cream cheese, softened
¾ cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp mint extract
1 cup fresh raspberries
¼ cup raspberry preserves
Directions:
Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
Mix graham cracker crumbs and melted butter in a bowl. Press into the bottom of each liner.
Beat cream cheese, sugar, and mint extract until smooth. Add eggs one at a time, then stir in vanilla.
Pour mixture over crusts and bake for 20-25 minutes until set. Let cool.
Melt raspberry preserves and spoon over each cheesecake. Top with raspberries.
Chill for at least 2 hours before serving.
Prep Time: 25 mins
Kcal: 260 per serving
Tip: Add a mint leaf on top for a fresh garnish.
