Mini Cheesecake Recipe

4 (eight ounce) packages of cream cheese, softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
36 vanilla wafers
Fresh strawberries for garnish or a can of your favorite pie filling

Preheat oven to 350 degrees F.
Line 36 muffin pan cups with paper liners.

Beat cream cheese in a medium mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Place a vanilla wafer in each paper lined muffin cup. Spoon cream cheese mixture over wafers, filling lined muffin cups almost full. Bake for 15 minutes. Leave in muffin pans and chill 8 hours.

To serve, top each with a whole or sliced strawberry, or 1 tablespoon of your favorite pie filling.
Makes 36 servings

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Low Fat, Low Cal Mini Cheesecake

12 servings 27 min 10 min prep
Change to: servings US Metric
12 graham wafers
8 ounces extra light cream cheese, softened
2 eggs
2 tablespoons lemon juice
2/3 cup sugar, splenda*
1/2 cup strawberries

·Preheat oven to 350 degrees F (175 degrees C).
·Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
·In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice and sugar. Beat until smooth and thoroughly combined.
·Fill each baking cup 2/3 full with cream cheese mixture.
·Bake in preheated oven for 15 to 17 minutes.
Cool on a rack.
·To finish garnish with fruit.
*could be replace by any sugar substitute, make sure to read label for direction. Good mini cheesecake recipe.

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MINI CHEESECAKES

2 Packages of phyllo mini shells, precooked
8 oz cream cheese
1 egg
1 tsp vanilla
1/2 cup sugar

Whipped Cream Topping:
1/2 pint heavy whipping cream
1/4 cup confectioners sugar
1 tsp almond flavoring (or vanilla if you prefer)

Fresh raspberries or if unable to find use red Marachino Cherries, cut in half and drained on paper towel for at least 30 minutes until no more liquid seeps out. If you want to spring for both red and green cherries it would be a fun presentation to have some cheesecakes topped with red and some with green.

Blend all until smooth. Drop tablespoons of batter into pastry shells.
Bake at 350 degrees for about 12-14 minutes until puffed and very lightly browned.
Remove and refrigerate until time to serve.
Prepare a bowl of real whipping cream by whipping heavy cream, confectioners sugar and almond flavoring. This can be done ahead of time.
Dollop a spoonful on chilled cheesecake and refrigerate until ready to serve. (sorry there is no way to cover this up with plastic wrap or you'll ruin the look so don't do it more than 1/2 day ahead so it doesn't dry out.

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Easy mini cheesecake recipe
more here:cheesecake-recipes.kraftfoods.com/cheesecake_30.html

Mini Cheesecake Pan
here:shop.bakerscatalogue.com/items/Mini_Cheesecake_Pan.html
Little bite size cheesecakes nested in phyllo pastry shells are fun and easy to create. There's one for everybody!

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