This recipe came from my Philadelphia Cream Cheese cookbook. Mr. Williams bought mini cheesecake crusts so I made these. They were really simple. I halved the recipe and made 6 minis but I’ll post the full recipe.
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 packages (4 oz each) ready-to-use single serve graham cracker crusts (12 crusts)
Mix cream cheese, sugar & vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
Pour into crusts placed on cookie sheets.
Bake at 350 degrees for 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours or overnight. Garnish with fresh fruit.