Welcome to the first Friday of December, dear reader. As promised, I will share cookie recipes with you in December. This week, I would like to share my family's recipe for mini cheesecakes. When I was growing up, these cheesecakes were a staple of our holiday cookie trays. These were always the first cookies to disappear from holiday gatherings. My mom always topped them with canned cherry pie filling. However, they would also be delicious with fresh berries, whipped cream, or caramel sauce. The possibilities are endless and are only limited to your imagination.
These tiny bites of deliciousness make an impressive presentation on any holiday table or buffet. Despite their impressive appearance, they are quite simple to make and require only a few ingredients. I usually double or even triple this recipe for the holidays. The cookies freeze well; just don't put any topping on them. I like to use festive holiday miniature cupcake wrappers or simple silver or gold metallic ones. If you don't know the color scheme of your table, the metallic go with almost any theme.
This recipe is easy to prepare quickly. I usually make it in the evening, allow it to cool overnight, and then freeze it in a large, flat, freezer-safe container the next morning. On the day of my gathering, I remove the cookies from the freezer in the morning, and they are thawed and ready to be topped in a few hours. The miniature size makes them perfect for cookie trays or as a bite-size dessert at a potluck. They are always a crowd pleaser.
Mini Cheesecakes
Ingredients:
16 ounces cream cheese, softened
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
24 Nilla Wafer Cookies
Directions:
Preheat the oven to 375°F. In a large bowl, beat 16 ounces of cream cheese and 3/4 cup of granulated sugar. Then, mix 2 eggs (one at a time) and 1 teaspoon of vanilla.
Fill a standard muffin pan with cupcake liners and place two vanilla wafers at the bottom of each one. Alternatively, you can use a silicone muffin pan if you prefer not to have liners. Divide the batter between 12 liners, filling each cup to about 1/4 inch from the top.
Bake for 15-18 minutes or until a toothpick comes out clean. Remove from oven and let them cool completely. Chill in the refrigerator for at least 30 minutes or until firm.
Once chilled, add your favorite toppings before serving.
On this overcast and chilly December Friday, stay safe, be smart, keep warm, enjoy delicious, homemade cookies this holiday season, and, of course, keep washing your hands.