They were an absolute hit and just the right amount of sweet after a big Christmas meal with family. AND… you can mix it up and play with the flavors all you want.
Mini Cheesecake Bites
Pre-heat oven to 350 degrees. Bake for 15 minutes.
Crust
6 Cinnamon Graham Crackers, Crushed
4 T. Melted Butter
3 T. Sugar
Crush graham crakers in mini chopper. Add Sugar. Add melted butter. Stir until combined. Place a 1 to 1/2 t. of mixture in each mini cupcake liner.
Filling
Two 8 oz. Packages of Cream Cheese, Softened
2 Eggs
3/4 C. Sugar
1 t. Sugar
Beat the cream cheese until silky smooth and no lumps. Scrape down sides of mixer a couple of times. May take several minutes. Add Sugar and Vanilla. Add eggs one at a time, mixing just until incorporated. Place into gallon baggie and pipe filing on top of crust in cupcake liner.
This will make 48 mini cheesecakes.
Variations
My favorite are the Cherry Almond Bites. Add 1/2 t. almond extract to cream cheese mixture. To a can of cherry pie filling, add 1/2 t. almond extract. Top each cooled cheesecake with the cherry mixture. These had people licking their fingers!
I made Peanut Butter Bites as well. I used crushed oreos in the crust. I put in a mini Reese's Peanut Butter Bell and topped with cream cheese mixture.
Truly you can get imaginative with the flavors!! Zest some lemon or orange peel, top with a dollop of lemon curd. Chocolate Lovers - add mini chocolate chips or cocoa to the filling. Add some canned pumpkin and spices to the filling. Turtle Cheesecakes - add a pecan when the cheesecakes come out of the oven- Let them cool and drizzle with caramel and chocolate ice cream topping.
You will keep coming back to this recipe. I made some this morning for a Christmas party tonight! Cherry all the way… Yummo!
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