Toffee Cheesecake Bites

Two words: 

Toffee-Cheesecake!

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 

mini-muffin pans. 

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. 

Mix!

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 

on everything,

I added a splash of this:

Sugar free white chocolate syrup

Mmmmmm...

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, 

white chocolate,

dark chocolate ganache...

the options are endless.

Now spoon the topping 

onto the cheesecake bites

and chill for a couple hours.

Enjoy!