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Mini Cheescakes

January 26, 2016, 0 comments, on

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Average: 1.5 (2 votes)

These Mini Cheesecakes were the perfect bite sized dessert for my family to snack on while playing cards and drinking wine on a cozy winter night. I will definitely be making these again!

Here is what you will need:

Graham Cracker Base:

•1 Cup Graham Cracker Crumbs

•4 tbsps unsalted butter, melted

•2 tbsps sugar

Cheesecake Filling:

•2 8oz. Blocks Cream Cheese

•2 Eggs

•½ Cup Sugar

•1 tsp Vanilla Extract

Topping:

•1 Can Raspberry Pie Filling

 

First thing we want to do is make the base. Some recipes said to just toss a vanilla wafer into the bottom of the mini muffin cups but I decided to make mine from graham crackers. I was nervous that the base would be too crumbly but it ended up being perfect and still soft so as easy to eat.

You will want to smash up the Graham Crackers into thin crumbs and combine into a mixing bowl with the melted butter and 2 tbsps sugar.



You will want to mix this until the consistency feels like sand.

In a new bowl combine the cream cheese, eggs, ¼ cup sugar, and vanilla extract.

Blend until fully mixed. You shouldn’t have any lumps in the mixture. (NOTE: the longer you let the cream cheese soften and reach room temperature the less likely you will have lumps.)

Next step is to prep the mini muffin pans. Place mini muffin cups into the pan and begin to fill with about 1 spoonful of the base. Press this into the bottom of the cup.

Next fill with the cheesecake mixture. Fill this to a little less than the top of the muffin cup so as not to bubble over in the baking process.

Bake in oven at 375 degrees for 15 minutes.

I started checking mine at 13 minutes. You want to make sure they don’t crack on top and pull them out right before that happens. After removing from the oven you want to let them completely cool in the muffin pan. 

(NOTE: The missing mini cheesecake is due to a hungry husband who decided to sneak one while I was not looking. Pretty sure Santa should put him on the naughty list for this!)

Once cool I added a dollop of the raspberry pie filling on top and put into the fridge to chill overnight.

Enjoy & Cheers!

- Sara T.

 

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