Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 4 tbsp (57g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1.5g) salt
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 0.33 cup (65g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 large (50g) egg, room temperature
  • 0.25 tsp (1.5g) salt

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, cinnamon, and salt in a bowl until the mixture resembles wet sand.
  2. Spoon 1 tablespoon of the mixture into each mini muffin slot.
  3. Press firmly into the bottom and slightly up the sides using the back of a small spoon or a flat-bottomed glass.
  4. Pre-bake the crusts at 350°F (175°C) for 5 minutes to lock in the crunch.
  5. Beat the softened cream cheese and sugar on medium-high until completely smooth and fluffy (about 2-3 minutes).
  6. Mix in the vanilla extract and salt.
  7. Reduce speed to low and add the egg, mixing just until combined to prevent air bubbles.