Things are really busy around here! Between Andrew’s LaCrosse schedule and practicng for my students’ 1st Communion, it’s hard to test out any new recipes. So I’m sharing another recipe from my cookbook.
I LOVE cheesecake, but it’s not always the easiest thing to make. That’s why I like making these little cuties. They’re easy to make, they melt in your mouth, and their size helps with portion control. I make them a day ahead so the cheesecake sets up nicely in the refrigerator and the middle sinks a bit, making a nice little dent to fill with cherry, strawberry, or blueberry pie filling the next day. If you’re looking for a dessert for Mother’s Day, a Baby or Wedding Shower, or a Graduation Party, keep these in mind! They’re really good!
1 1/4 cups graham crackers, crushed
1/4 cup sugar
4 tablespoons butter, melted
2 (8 oz.) packages cream cheese, softened
2 large eggs
2 tablespoons fresh lemon juice
1/2 cup sugar
1 (21 oz.) can cherry, strawberry, or blueberry pie filling
A Day Ahead
1. Preheat the oven to 350°F. Line 18 regular muffin cups with paper baking cups. Set aside.
2. In a small bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Place 2 tablespoons of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust. Set aside.
3. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice, and sugar, and beat until smooth. Fill each baking cup with about 3 tablespoons of the cheesecake mixture. Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface. Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack.
4. Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.
Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling. Keep covered and refrigerated.
Makes 18 mini cheesecakes
This recipe has been shared on these great sites: