Monday, November 7, 2011

Mini Cheesecakes with Peach Preserves

I love mini food! A perfect combination: rich, creamy filling and a light, buttery crust. Try different flavors of preserves or pie filling for the topping. Great to tote to a friends house!
For crust
  • 1 cup crushed graham crackers
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
For cakes
  • 8 oz block cream cheese (1/3 reduced fat will work) softened
  • 1 egg
  • 1/2 cup sugar
  • 1 teaspoon lemon juice (optional)
  • 1 teaspoon vanilla
Line a 12 tin muffin pan with cupcake liners. Spray the bottom of each liner with non stick cooking spray.
In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use. (I used a mini martini glass to tamp down clever!)
In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Add lemon juice, egg, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool

Top each cheesecake with 1 tablespoon preserves.

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