There are some treats that scream summer to me – popsicles, ice cream and mini cheesecakes. I know what you’re thinking. What? Mini cheesecakes? Well, yes.
My mom used to make these mini cheese cake tarts every summer, usually around July. She used to top them with cherries and blueberries (patriotic cheesecakes). Yum!
It’s spring so I changed it up a bit…You’ve got to try it out!
Mini Cheesecake Recipe
Ingredients:
1/2 box of Nilla Wafers
2 (8 oz.) packages cream cheese
1/2 cup sugar
2 eggs
1 tsp. vanilla
fruit/chocolate topping
Directions
Heat oven to 350. Line mini muffin pan with paper liners (if you can find aluminum mini cups, they are strong enough to stand up on a cookie sheet and fit the Nilla Wafers a little better too). Place Nilla Wafers rounded side down in the paper liners.
Beat cream cheese and sugar together until light and fluffy. Add eggs one at a time and mix thoroughly. Add in vanilla.
Spoon cream cheese into paper liners on top of the Nilla Wafer. Fill 3/4 full.
Bake at 350 degrees for 15 minutes or until top edge firms up and just starts to brown.
Cool mini cheesecake cups and chill. Add topping.
I used fresh strawberries and melted chocolate on my mini cheesecake desserts, but canned pie filling would work to.
I love mini desserts. You can always get away with eating more than one. Plus? They’re just cute!
