MINI CHEESECAKES

Hello! It’s been a while since I last posted. I’ve been away some and even after I got back, I was always preoccupied with my new hobby – quilting! (but that’s another story). Anyway, my daughter has been bugging me to post something . . .

This is a quick way to make cheesecake. You don’t need to make the crust; just use whole Graham cracker squares. It’s also very convenient since you end up with cheesecake that’s ready to serve, no slicing necessary! Here’s the recipe:

Ingredients:

2-8 oz pkg cream cheese (softened)

2 eggs

¾ c sugar

1 tbsp lemon juice

1 tsp vanilla

Graham crackers

Fruit topping (pie filling)

Directions:

1. Preheat the oven to 375 degrees.

2. Line the muffin pan with baking cup liners.

3. Trim the corners of Graham cracker squares so that it fits into the lined muffin cups.

4. Beat together the cream cheese, eggs, sugar, lemon juice, and vanilla until fluffy and smooth.

5. Fill the lined cups with the cream cheese mixture to about 2/3 full.

6. Bake in the 375 degree oven for about 15 min or until set. Cool.

7. Top with desired fruit topping/pie filling. Chill.

Variation: You can also use vanilla drop cookies as the “crust”. Depending on the size of the cookies, you may need to use a mini-muffin pan.


Servings: about 24 mini cheesecakes

-M

Food Photo Details: Nikon D50, Sigma 18-50mm, 1/200, F8, ISO 200, SB600 1/2 Power bounced off white wall

-D