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Mini-Cup-Cheesecake

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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 🙂

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In a small bow or food processorl, mix the graham cracker/digestives/shortbread crumbs, 1/4 cup sugar, and melted butter

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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

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The base of the cheesecake perfectly done 😉

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

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Add the eggs, lemon juice, and ½ sugar, and beat until smooth

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Fill each baking cup with about 3 tablespoons of the cheesecake mixture

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Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface

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Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight

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Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling….keep covered and refrigerated.

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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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2 responses »

  1. shawn.leishman

    My goshhhh… I think i’m gonna try and make this….. =p

    Reply

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