Pretty food is such a joy to eat – and these mini cheesecakes definitely fall in the pretty food category.
I have made these many times and each time they are different. You can use any cheesecake recipe and make it into minis. And toppings? The choices are endless. Fresh strawberries, raspberries, kiwi or orange slices add vivid colours to your display. Toasted whole pecans, almonds and macadamia nuts; little pretzels or waffle cone pieces drizzled with chocolate.
If you are short on time you could use prepared pie fillings with a dab of whipped cream on top. Recently I made lemon-topped: lemon pie filling, whipped cream rosette and a tiny piece of lemon.
I like to finish them off with chocolate, whether it is white, milk or dark. Try finely grated chocolate, shaved chocolate or drizzled melted chocolate.
With the holiday season just around the corner, I hope you’ll find a reason to make these mini cheesecakes. You can make the cheesecakes and freeze them in an airtight container, then on the day of the party thaw them and add the toppings. Put them on a pretty plate and they’ll be snatched up in minutes.
1-1/2 cups graham or oreo crumbs
1/4 cup sugar
1/4 cup butter, melted
2 x 250-gram cream cheese, softened
14 oz. sweetened condensed milk
3 large eggs
2 tsp white or regular vanilla
Line 24 muffin cups with paper muffin liners. Set aside.
Combine crumbs, sugar and butter; press equal portions into bottoms of prepared muffin cups.
In a large mixer bowl, beat cream cheese until light. Gradually beat in condensed milk until smooth.
Add eggs and vanilla, mix well.
Spoon equal amounts of mixture into prepared cups.
Bake at 350º F for 20 minutes or until cakes look set. Let cool.
(Note: to make chocolate cheesecakes, add 1 cup chocolate chips melted to the batter.)
When cheesecakes are cool, garnish them with whatever suits your fancy.
Refrigerate until serving time. Makes about 24 cheesecakes.