These delectable two-bite cheesecakes are sinfully easy (and fast) to make. You can have them from the oven to the table in less than hour. Perfect desserts for parties, or for small portions at home. It's much faster to make 12 two-bite cheesecakes then one large one after all! You can top them off with raspberry sauce (as pictured), chocolate shavings, strawberry slices, or just some whipped cream. Why not do a few of each?
This recipe makes 12 two-bite cheesecakes in a standard size muffin pan.
You will need:
- 1 8oz package of cream cheese, softened
- 2 eggs
- 2/3 cup granulated sugar
- 1 tbs lemon juice
- 1/2 tsp vanilla
- 1 graham cracker crust, or 12 vanilla wafers
- Preheat oven to 350F
- Line a muffin pan with paper liners
- Place one vanilla wafer in the bottom of each lined cup as the crust, OR using a spoon loosen a pre-made graham cracker crust and repack about 1 1/2 tbs into the bottom of each lined cup (of course you can crush your own graham crackers too, but I happened to have a graham cracker crust sitting around waiting to be used)
- In a medium mixing bowl, beat softened cream cheese until fluffy
- Add eggs, sugar, lemon juice, and vanilla and beat together until smooth (if your cream cheese has been beaten well, then this step shouldn't take too long)
- Fill each lined cup about 2/3 full with the cream cheese mixture
- Bake cheesecake for 15 minutes, or until it no longer jiggles
- Let cool in pan for 5 minutes before moving cheesecakes onto wire cooling rack. After cooling on the rack for 10 minutes, cover loosely and move to the refrigerator
- Remove from liner and top with sauce, fruit, or whipped cream immediately before serving
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