Tuesday, June 28, 2011

Mini Cheesecakes.

Recently my husband and mother-in-law were introduced to mini cheesecakes.  Neither had heard of these before and thought they were the greatest thing in world.  I couldn't believe they hadn't heard of them before because I grew up with them.  I remember my mom hosting Home Interiors parties and serving these along with other fabulous desserts and appetizers!

So now, for any of you who have not heard nor baked nor eaten a mini cheesecake, please continue reading and make for your 4th of July festivities...you can, after all, make these to coordinate with the holiday colors.

Mini Cheesecakes
(Recipe Adapted from Church Cookbook)
24 "crusts" (nilla wafers, oreo cookies, peanutbutter cup, or whatever comes to mind!)
3 packages cream cheese 
2/3 cup sugar
2 teaspoons vanilla (could also use mint, lemon, or almond here to get a different delicious flavor!)
3 eggs
Assorted toppings (pie filling, whipped topping, fresh berries, chocolate, ete)

Beat cream cheese until smooth.  Add in sugar, eggs, and vanilla.  Beat again just until smooth.  Line cupcake pans with liners (about 24).  Put a nilla wafer or oreo or peanutbutter cup or whatever "crust" you'd like on the bottom of each liner.  Fill half to three quarters full of batter.  Bake 20 minutes in a 350 degree oven.  Cool.  Top with ingredient of your choice.

The next best thing about these: they freeze well!!  Just skip the topping and freeze instead.  When ready to serve, add a topping of your choice.

 Are you already dreaming up your flavors?  Coffee?  Peanutbutter?  Chocolate chip?  The possibilities are endless.  Let you imagination go to work and you'll have a dessert that everyone loves.

These things are super easy and completely customizable!  I am going to make some for the upcoming holiday weekend...toppings to include blueberry pie filling, cherry pie filling, and whipped topping!  Can't get better than that!

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