Wednesday, April 21, 2010

Mini Cheesecakes

These bite-sized delights are easy to make, take about 1/3 of the baking time of a full-sized cheesecake, and freeze well.

Start with paper liners in a mini-muffin pan.
The chocolate crusts in mine are these lo-cal Oreo snacks.

From there, mix a batch of your favorite cheesecake batter. This one is:
3 packages (8 oz. each) cream cheese, softened
¾ cup sugar
2 tsp. vanilla
3 eggs
(Add 1/4 cup cocoa if you want chocolate cheesecakes.)

Combine cream cheese, sugar, cocoa and vanilla.
Mix until blended.
Add eggs, one at a time mixing well.
Spoon filling over crusts.
Bake at 325 º for 20 minutes.
I used a #60 food scoop (capacity - about 1 tablespoon) to fill each cup neatly.

After the cheesecakes cool, they'll freeze for up to 3 months. Top them when cool (or thawed). I topped these with a little Nutella.

NOTE: For this year's Tea Party, I used 5 cream cheese, 1.25 c sugar, 3.5 tsp. vanilla, 5 eggs. Yield: 107 cheesecakes.

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