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Mini Cheesecakes!

When I saw this recipe in Family Circle Magazine, I knew I had to try it.  They turned out so cute and yummy, I just had to share them with you.

I started out topping them all with fruit…to keep them on the healthy side.

Then, I just couldn’t help myself…I had to do one with chocolate.  And caramel.

These were so easy, and fun to make!  Let’s face it…the possibilities are endless with toppings.  Just get creative and add whatever you love.

The recipe is actually from Philadelphia Cream Cheese, here is my version.

1 cup graham cracker crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) Philadelphia  Cream Cheese, softened
1 tsp. vanilla
3 eggs
1 cup whipping cream
Toppings:  fruit, chocolate, caramel…etc.

Preheat oven to 325 degrees.

Mix graham crumbs, 2 Tbsp. sugar and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.

Beat cream cheese, remaining sugar and vanilla with mixer until blended.  Add eggs, 1 at a time, mixing on low speed after each one just until blended.  Pour or spoon over crusts.

Bake 25 to 30 minutes, or until centers are almost set.  Cool completely.  Refrigerate 2 hours.

Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes.  Top with blueberries or your favorite fruit.   Or…chocolate and caramel!

Makes 18 servings

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