Lusciously creamy Mini White Chocolate Cheesecakes with a graham cracker crust are little in size, but big in flavor.
Pre heat oven to 350-degrees. Then in a small bowl mix together the graham cracker crumbs, brown sugar and melted butter.
Place cupcake liners into a muffin tin. Then evenly divide the graham cracker crumbs and place into each cup. It’s approximately 1 tablespoon per each cup.
In another bowl add int he cream cheese, egg, sugar, vanilla, melted white chocolate chips and heavy whipping cream. Blend until the mixture is nice and creamy. Then spoon the mixture on top of the graham crackers.
Bake the mini cheesecakes for 15 -16 minutes until the centers set and then let the cakes cool for 10 minutes in the pan. Remove and place on a wire rack until fully cool and then place in the refrigerator for an hour.
Once cooled, top the mini cheesecakes with whipped cream.