I LOVE cheesecake. (As if you couldn't tell from the pictures on the sidebar and at the top...hehe) So this recipe is one of my absolute favorites- mini cheesecakes! These little cups of pure bliss are perfect for parties (bridals showers, baby showers, parties by yourself for absolutely no reason... is it just me who does that?) The best part is that if you get stressed out like I do before a big party, you can make these the night before and leave them in the fridge until party time!
What you'll need:
2 8oz packages of cream cheese (like I've said before, if you're making something sweet, I swear Philadelphia tastes better)
1/2 cup sugar
1/2 tsp vanilla
2 eggs
12 Oreos
Beat cream cheese, sugar and vanilla with an electric mixer on medium speed until everything is well blended. Add eggs, one at a time, beating on low speed after each addition just until blended.
*CAUTION!* When you're making cheesecake, don't overbeat the mixture. It causes too many air bubbles in the mix and after it cools off the middle will sink- a lot. So just mix until everything is blended and then STOP. :)
Place 1 Oreo in the bottom of each muffin cup. Seriously, that's it for the crust! (Told you it was easy!) Fill each cup evenly with batter.
Bake at 350 degrees for 20 minutes or until the centers are almost set. Cool. Refrigerate 3 hours or overnight.
For a topping, I used whipped cream and blueberries. In the summer there are all kinds of fresh fruit you can top these with and it would taste amazing. Do whatever you want! For all those times when fresh fruit is out of season, just buy your favorite can of pie filling and add a spoonful to each one. Or you can just enjoy these without topping cause no matter what, they taste great.
So sit down and enjoy one (or 7) of these delicious mini-cheesecakes. :)
No comments:
Post a Comment