If you visit my blog regularly you may have noticed that I tend to post desserts on the weekend. No coincidence! Especially during the cold winter months, who doesn’t crave a decadent dessert? And while we’re at it, who doesn’t love cheesecake?!?! With these mini versions you can indulge without all the guilt provided you share!
I made these for a Stella and Dot party hosted at a friends’ house recently. This recipe is super easy and requires only a few ingredients. Plus you can top them with just about anything – fresh strawberries, cherries, caramel sauce – I had fresh blueberries on hand and added a sprinkle of cinnamon because I am loving that combination recently (my son’s fav pancake combo!)
For display, I lined them up on these adorable heart plates, perfect for Valentines’ Day. They were a purchase at Home Goods from years ago. Love that store for display and kitchen pieces. Ikea is a good spot too!
These were so tasty, just the right size and easy to eat at a party. Big cheesecake taste in a mini bite. I found the recipe online at allrecipes.com and altered it slightly to use what I had on hand. I’ll post the original and how I altered it below.
1 (12 oz) package vanilla wafers (I used a package of graham crackers)
2 (8 oz) bricks of Philadelphia cream cheese
3/4 cup granulated sugar
1 tsp vanilla extract
topping of your choice – I used fresh blueberries and a sprinkle of cinnamon, the recipe calls for cherry pie filling
Preheat oven to 350. Line mini muffin tins with mini paper liners.
Crush the wafers or graham crackers (in a ziplock with a kitchen mallet) and place 1/2 tsp of crushed cookie in the bottom of each cup.
IN a mixing bowl beat the cream cheese, sugar, eggs, vanilla until light and fluffy. Fill each cup with the mixture almost to the top. I used a tablespoon sized ice cream scoop for even filling.
Bake 12 to 15 minutes until set. Cool and top.