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Just in case you thought that I was joking about making scrumptious desserts mini size, I wasn’t!!! These little cheesecakes are the perfect size when you want to have an indulgence without feeling guilty.
Chanukah and Christmas are less than 3 weeks away! Have you started to bake yet? It’s funny that the first thing that I associate holidays with, are desserts! Here is a fabulous cheesecake recipe that works beautifully in the mini muffin tins.
My family loves these and when I make them for company, there may be one or two that have magically disappeared from the fridge!
I’d love to hear from you ! Have you thought about mini desserts for the holidays?
Please feel free to share your ideas and tips in the comments below:)
Yields: 18 mini cakes
As an alternative, swap a whole Oreo cookie in place of the cookie crumb bottom!
Preheat oven to 350°F. Line mini muffin tins with paper liners - I like parchment paper liners. Mix the cookie crumbs with 1 tablespoon plus 1 teaspoon of sugar in a small bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks. If you’re using an Oreo cookie as the bottom, you can omit this step.
Reduce oven temperature to 275°F. Beat cream cheese with a mixer on medium high speed until smooth and creamy. Gradually add the 1/2 cup of sugar and beat until combined. Beat in vanilla and mix well. Add the eggs, one at a time, beating to combine and scraping down the sides of the bowl as needed. Add the sour cream and salt. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Cover the muffin tins tightly with plastic wrap and refrigerate 4 hours or overnight.
A few hours prior to serving, spoon the cherry pie filling on top of each cake and refrigerate until ready to serve.
You can freeze any leftovers!