November 17, 2010

Mini Cheesecakes

I love cheesecake, but I don't love making it. But these I didn't mind at all.  They were simple, they were yummy and you can top them with pretty much anything that you want.   The choice for me was homemade blackberry jam.  Mmmmmmm. 

Mini Cheesecake Tarts
Adapted from Our Best Bites

14 Nilla Wafer Cookies
2 8oz packages cream cheese
3/4 C sugar
2 Tbs flour
2 Tbs powdered sugar
1/4 tsp baking powder
1 Tbs fresh lemon juice
2 eggs
1 1/2 tsp vanilla

Foil cupcake liners

Optional Toppings:
canned pie filling
fresh berries
whipped cream
chocolate sauce
caramel sauce
lemon curd

Preheat oven to 375. Soften cream cheese if needed. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla. Beat to combine.

Fill a muffin pan with cupcake liners and place two vanilla wafer at the bottom of each one. Divide batter between 12 muffin papers, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean. They'll puff way up during baking, but they'll settle after being chilled.

When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don't worry- that's normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. I used a strawberry glaze and then put strawberries on top.

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