Need I say more?
My super sweet Mother-in-Law made mini cheesecakes
for our Christmas Eve Party last year
and I have been craving them ever since.
So here I am 6 months later,
about to die if I don't get me some of that
bite-sized cheesecake goodness!
Cheesecake happens to be one of my
all-time favorite desserts,
but the thought of making an entire cheesecake
is kind of intimidating.
However when I was researching mini-cheesecake recipes,
I discovered, there's really not much to it!
You've got the crust:
Courtesty of my four-year-old.
(Note to self: make sure the lid's on tight!)
I think it's safe to say anything in the
graham cracker/cookie family
would work wonderfully.
We went with a handful of
Goldfish Grahams "Smores"
and a handful of
Golden Graham cereal.
Add 1/2 Teaspoon of crumbs to
Next time I think I'll skip the liners.
Now for the cheesecake filling:
Start with 8 oz. cream cheese
at room temperature.
Mix until smooth.
Nobody wants a lumpy cheesecake!
Add in a Teaspoon of Vanilla,
1/2 cup of sugar,
and 1 egg.
At this point I did a taste test
(Don't consume raw eggs, I know!)
and it tasted like cheesecake,
albeit a bit runny.
Since I'm a rebel,
and I insist on putting my own spin
I added a splash of this:
Sugar free white chocolate syrup
Fill those cups!
Bake for 15-20 minutes at 350 degrees.
While they're cooling
make a tasty topping!
I melted down
Health Milk Chocolate Toffee Bits
I'm betting you could top these babies
with just about anything...
Cherry pie filling,
dark chocolate ganache...
the options are endless.
Now spoon the topping
onto the cheesecake bites
and chill for a couple hours.