These individual cheesecakes are just so cute. My daughter used to make these when she was abut eight years old. They are easy to make and also delicious. The basic cheesecake recipe is used. However, instead of a crust, you just pop one Nabisco Nilla Wafer in the bottom of a cupcake liner and bake in a muffin/cupcake pan. Just before serving top each cheese cake with the fruit of your choice (strawberries, raspberries, blueberries, kiwi, or mandarin orange sections), lemon curd, canned pie filling, etc.
Guaranteed to disappear!
Ingredients:
Cheesecake batter:
1 cup
sugar
3 pkg.
(8 oz. each) **Cream Cheese, softened
1 cup
good quality Sour Cream or thick Greek Style Yoghurt
2 tsp.
vanilla or 1 teaspoon vanilla and 1 teaspoon Almond extract/essence
Juice of one lemon
Juice of one lemon
3 eggs, beaten
Crust:
1 Nabisco Nilla Wafer per cupcake paper
Topping:
Choose one or a few!
Fresh Fruit - strawberries, blueberries, raspberries, peeled and sliced kiwi etc.
Canned pie filling - cherry, blueberry, strawberry, etc
Lemon Curd
Additional supplies:
Cupcake or Muffin tins
Cupcake/Muffin paper liners
Method:
Preheat oven to 350°F/175ºC
Crust:
Place paper cupcake liners into cupcake/muffin tins
Place one Nabisco Nilla Wafer into the bottom of each liner
Filling:
In a mixing bowl or food processor beat SOFTENED cream cheese and remaining sugar until blended. Add sour cream and vanilla or vanilla/almond combination. Add juice of one lemon. Mix well. Add beaten eggs, and mix until blended.
Using a cup with a spout (for ease) pour filling into each cupcake liner - 2/3 full.
Bake for about 20 minutes or until almost set. You may want to check them after 15 minutes - if they seem to be done, remove the muffin tin to a cooling rack. Cool 5 minutes and then carefully removed each individual cheesecake to a rack to continue cooling. Once completely cool, cover and refrigerate.
Just before serving, top with your choice of fruit or filling. (Leave the cupcake liners on - easier to eat)
Enjoy!
K (D)
These mini cheesecakes can also be made Kosher for Pesach if you omit the Nilla Wafer crust.
Crust:
1 Nabisco Nilla Wafer per cupcake paper
Topping:
Choose one or a few!
Fresh Fruit - strawberries, blueberries, raspberries, peeled and sliced kiwi etc.
Canned pie filling - cherry, blueberry, strawberry, etc
Lemon Curd
Additional supplies:
Cupcake or Muffin tins
Cupcake/Muffin paper liners
Method:
Preheat oven to 350°F/175ºC
Crust:
Place paper cupcake liners into cupcake/muffin tins
Place one Nabisco Nilla Wafer into the bottom of each liner
Filling:
In a mixing bowl or food processor beat SOFTENED cream cheese and remaining sugar until blended. Add sour cream and vanilla or vanilla/almond combination. Add juice of one lemon. Mix well. Add beaten eggs, and mix until blended.
Using a cup with a spout (for ease) pour filling into each cupcake liner - 2/3 full.
Bake for about 20 minutes or until almost set. You may want to check them after 15 minutes - if they seem to be done, remove the muffin tin to a cooling rack. Cool 5 minutes and then carefully removed each individual cheesecake to a rack to continue cooling. Once completely cool, cover and refrigerate.
Just before serving, top with your choice of fruit or filling. (Leave the cupcake liners on - easier to eat)
Enjoy!
K (D)
These mini cheesecakes can also be made Kosher for Pesach if you omit the Nilla Wafer crust.
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