Mini-Cup-Cheesecake

Don’t these wee mini-cup-cheesecakes looks absolutely delish? Perfect dinner parties, afternoon tea or whenever you dance .. saves having to mess with slicing up a big 8 or 9 or 10 inch cheesecake 😉  These are topped with Blackcurrents 🙂

In a small bow or food processorl, mix the graham cracker/digestives/shortbread 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

The base of the cheesecake perfectly done 😉

In a large mixing bowl, beat the cream cheese until fluffy

Add the eggs, lemon juice, and ½ 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

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.

Voila! Bon Appetite!

RECIPE

Ingredients

      ¼ cups graham crackers/shortbread/digestives, crushed
              ¼ cup sugar
             4 tablespoons butter, melted
               2 (8 oz.) packages cream cheese, softened
               2 large eggs
               2 tablespoons fresh lemon juice
              ½ cup sugar
               1 (21 oz.) can cherry, strawberry or blueberry or blackcurrent pie filling 

¼ cup sugar

              4 tablespoons butter, melted
               2 (8 oz.) packages cream cheese, softened
               2 large eggs
               2 tablespoons fresh lemon juice
               ½ cup sugar
               1 (21 oz.) can cherry, strawberry, or blueberry pie filling

Methods :

• Preheat the oven to 350°F.  Line 18 regular muffin cups with paper baking cups ….set aside
• In a small bowl, mix the graham cracker/digestives/shortbread 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
• In a large mixing bowl, beat the cream cheese until fluffy  
• Add the eggs, lemon juice, and ½ 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.
• Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight
• Makes 18 mini cheesecakes

Before Serving : Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling.  Keep covered and refrigerated.

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