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January 25, 2014

Mini Cheesecakes

Super simple, super fast & super yummy. These hit the spot when a cheesecake craving arises. They are also the perfect little gift to take a friend or neighbor who might need cheering up. 

This recipe makes 2 dozen. 

Ingredients:
3 (8oz) packages of cream cheese
3 eggs (I always use large, organic, free range, homelaid eggs)
1/2 c. Granulated sugar
1 Tbsp. lemon juice (fresh squeezed)
1 tsp. vanilla extract
24 Nilla wafers (instead of a graham cracker crust)

Optional Ad-ins/Toppings:
1 bag mini chocolate chips
1 can cherry pie filling
(Feel free to mix things up. Fresh fruit, citrus zest, whipped cream, caramel sauce, etc.)

-Preheat oven to 375
-Place cupcake liners into muffin tins. 
-Put 1 Nilla wafer into each cupcake liner with the flat side down. 
-Mix together cream cheese, eggs, sugar, vanilla & lemon juice. 
-Mix in chocolate chips if using. 
-Spoon filling over Nilla wafers, filling the cupcake liners each 3/4 full. 
-Tap cupcake tins on the counter a bit to get rid of air bubbles. 
-Place both pans on the same oven shelf if possible. 
-Bake 20 minutes. 
-While cheesecakes are still warm spoon pie filling (if using) over the top of each one. 
-If using whipped cream or fresh fruit then wait till cooled. 
-Place cheesecakes on a tray & chill in the fridge till service. 

This picture is of mini cheesecakes that include mini chocolate chips & cherry pie filling on top. 

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