|One recipe makes 60 mini cheesecakes. Serve them as is or add your choice of toppings like a dollop of lemon curd, chocolate or sweetened strawberries.|
These mini cheesecakes are perfect for a potluck or party. Just be sure to bake them a day in advance so that they have plenty of time to chill before serving.
They taste delicious as is but look especially nice with pretty toppings like a drizzle of melted chocolate, lemon curd, sweetened diced strawberries or cherry pie filling.
|Mini cheesecakes topped with melted chocolate and chopped Reeses Peanut Butter Cups. These may look fancy but they are so easy to make.|
If you would rather make one large cheesecake, use a 10-inch nonstick springform pan and increase the baking time to one hour.
Here's the recipe:
2 1/2 cups graham cracker or vanilla wafer crumbs
1/2 cup sugar
2/3 cup butter, melted
2 (8 oz) packages cream cheese, softenened
1 (14 oz) can sweetened condensed milk
4 large eggs
2 tablespoons flour
1/4 cup lemon juice
1 teaspoon vanilla
Preheat oven to 300 degrees.
Line 60 mini muffin cups with paper liners.
In a medium sized bowl mix the graham cracker or vanilla wafer crumbs with the sugar and melted butter. Press a teaspoon of this mixture into the bottom of each of the mini muffin cups.
Whip the cream cheese until smooth. Gradually add the sweetened condensed milk and whip again until smooth.
In a small bowl combine the eggs, flour, lemon juice and vanilla. Whisk until smooth. Add the egg mixture to the cream cheese mixture and whip again until smooth and well combined.
Fill each of the muffin cups with cream cheese filling.
Bake for 16 to 20 minutes or until the center of each cheesecake is set.
Let the cheesecakes cool at room temperature for one hour and then chill in the refrigerator for at least 4 hours before removing from the papers and serving with your choice of toppings.
Melted chocolate drizzle and chopped peanut butter cups
Sweetened diced strawberries
A dollop of lemon curd and a fresh raspberry
Cherry pie filling