Foodie Friday: Mini Cheesecakes

Welcome to Foodie Friday, dear reader. Today, I am sharing a recipe from my childhood. My mom's mini cheesecakes. These little bites of deliciousness were found at many of our family gatherings throughout the year. Although they are relatively simple, they are delicious and create a bright and colorful presentation. 

Rather than make another gob cake for dessert for our Easter celebration, I have decided to make a variety of cookies. My bib overall wearing buddy greatly enjoys cookies, and my bean enjoys cheesecake. Making these mini cheesecakes will cover all bases for everyone's likes, and I won't have to spend a ton of time in the kitchen. 

Now, you will need a few specialty kitchen items, such as a mini cupcake pan and mini cupcake papers. However, you could make larger cheesecakes using two Nilla Wafers, regular cupcake pans, and papers. It's whatever makes you happy. I choose to use the miniature size. 

Mini Cheesecakes

Ingredients:

-16 ounces cream cheese

-3/4 cup granulated sugar

-2 eggs

-1 tsp. vanilla extract ( I like Vnlla Concepts)

-24 Nilla Wafers

Directions:

Preheat oven to 375°F.

• In a large bowl, beat 16 ounces of cream cheese and 3/4 cup of granulated sugar. Then mix in 2 eggs (one at a time) and 1 teaspoon vanilla.

• Add vanilla wafers to the muffin pan, then cover each wafer with an even amount of cheesecake batter.
• Bake for 10-15 minutes until the center is firm.
• Chill for at least one hour, then top with your preferred topping: Cherry, Strawberry, Blueberry, or Blackberry. 
• Enjoy!

On this Foodie Friday, stay safe, be smart, enjoy simple and delicious food, and keep washing your hands.