This is a super easy dessert to make and there is no baking required. You can make these for parties and other special occasions. They are light and pretty. Taste the cheesecake batter and change the sweetness if you want. The crust in this has the more butter than a typical graham cracker crust because the discs need to hold up when they are being served

If you do not have a silicone mold or a metal mini cupcake tin to make the graham cracker bases, you could roll the graham cracker crust out between 2 pieces of paper so that it is a sheet of graham cracker crust and cut out circles.

Prep time: 20 Minutes

Fridge Time: 3 Hours

Makes 36 mini poppers

Crust

9 Graham Crackers

7 Tablespoons of Butter

3 Tablespoons of Brown Sugar

Cheesecake Batter

16 Oz, Cream Cheese

1/2 Cup Sugar

1/2 Tablespoon Milk

1/2 Tablespoon Lemon Juice

1 Teaspoon Vanilla

1. Melt the butter and crush the graham crackers. Mix the graham cracker crumbs with the brown sugar and butter and pack the mixture into the mini silicon cupcake tins. Refrigerate for 10 minutes.
2. Pop the graham cracker bases out of the mini silicone cupcake tins and return them to the refrigerator.
3. Melt the cream cheese over medium heat in a saucepan while constantly stirring. Once it is smooth, add in the sugar and the milk and continue to cook until the mixture just begins to boil.
4. Transfer the cheesecake batter to a heat-safe bowl and add in the vanilla and lemon juice. Refrigerate for 2-3 hours.
5. Pipe the cheesecake batter onto the graham cracker bases and refrigerate or freeze until they are ready to be eaten.