½ cup Gerber powdered cereal (I used Lil' Bits Oatmeal Banana Strawberry)
¾ cup milk
⅓ cup sugar
1 teaspoon vanilla extract
⅓ cup lemon juice
fresh strawberries
Instructions
Prepare the crust. Puree graham crackers a bit then pour in melted butter. Puree a little more so it all gets wet.
Line a mini muffin tin with mini muffin liners.
Scoop small amounts of the crust mix into each of the mini muffin liners.
"Tamper" the crust mix down firmly so it makes a firm crust and can meld together. The easiest way to do this, I found, was to use the bottom of a little medicine cup as the tampering device.
Move the mini muffin pan into the refrigerator so the crusts can begin to chill.
In a separate bowl, Mix the milk and cereal together.
In an electric mixer, soften the cream cheese.
Blend the prepared cereal and the sugar into the cream cheese.
Whisk the mixture on medium until well blended.
Add the lemon and vanilla then whisk on medium until the mixture is well-blended and firms up a bit. It was almost a cake batter consistency.
Scoop the cheesecake mixture into your mini muffin pan on top of the prepared crusts. Refrigerate at least four hours or overnight so they start to solidify.
Once the cheesecakes are fairly firm, top them with a slice of strawberry if you wish. You can now eat them as they are or freeze them. I froze most of mine.
Per this recipe, the cheesecake is frozen, but you can let it set in the refrigerator and eat it that way if you wish. If you do, you may need to eat it in one bite, as the texture is more that of a whipped pie (it will set to a regular cheesecake consistency if you leave it a couple days OR if you add more crust and less cheesecake mix in your cups.)
To serve, simply thaw them a couple minutes from the freezer or eat them immediately out of the refrigerator. If you wish, you may even top them with some whipped cream!
Recipe by Arts and Crackers at https://artscrackers.com/2016/05/06/mini-cheesecake-bites-leftover-baby-cereal-recipe/