Odds and Ends

Mini Cheese Cakes

In sticking with our mini desert theme Katie and I created miniature cheesecakes for moms tea party.  These bite sized treats have started making many appearances where desert are needed as our family has discover that these cheesecakes are easy and fun to eat.  Hope you enjoy the recipes I have provided below.

Hungry for Mini Cheesecakes,

~Megan~

Notice the pumpkin still on our  porch table in January!
Notice the pumpkin still on our porch table in January!

Mini Cheesecakes

Ingredients

5-10 finely crushed graham crackers (use gluten free if you want)

4-5 tablespoons melted butter

1 cup (8 ounces) cream cheese

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

In a medium bowl mix together graham crackers and butter.  Take a mini muffin pan and line with muffin tins.  Then cover the bottoms with the graham cracker mixture. Then set aside.

Next soften the cream cheese in the microwave for 30-60 seconds.  Cream together the cream cheese, sugar, eggs and vanilla with a mixer.  Scoop the cream cheese mixture into the muffin tins and bake at 350 degrees F. for 10-15 minutes.

While baking you can make the raspberry sauce to go with your cheesecakes.  We used this recipe here with the exception of skipping step 3.  When we were ready to plate our mini cheesecakes we put them on a plate and spooned the raspberry sauce on each one and the to top it all off we put a fresh raspberry on each little cheesecake.  Hope you have fun making this recipe!

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