- 15 minutes
- 4 hours
- Preheat oven to 350. Spray muffin tins liberally with cooking spray.
Pulse graham cracker crumbs in food processor (or crush gently in a bag) until ground into fine crumbs.
Add melted butter to crumbs and combine well. Press into prepared muffin tins.
In a mixer, beat cream cheese, sugar, and vanilla. Add eggs, one at a time, and beat until batter is completely smooth and shiny.
Pour mixture into prepared muffin tins, and bake 20-25 minutes or until set.
Cool completely, and refrigerate 3-4 hours.
- Before serving, combine 1/2 cup blueberries and 1 cup strawberries halves with remaining sugar. Microwave 1 minute, or until berries have released their juices.
- Remove cakes from refrigerator, top with berry sauce, remaining fresh berries, and mint (if using). Serve chilled.