
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

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.
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.
My goshhhh… I think i’m gonna try and make this….. =p
… and so you should, Shawn 😉