Are you looking for a sweet treat that is easy to make? I love these Mini Cheesecakes. You can make them with any fruit topping or just eat them on their own. They were a huge hit at our Thanksgiving dinner this year. We also enjoyed them as a little dessert on the days following Thanksgiving.
These are perfect for wrapping up as a sweet holiday treat to give to a neighbor or friend! They are gluten free and vegetarian. They are also only two bites so they won't pack on the holiday pounds if you can eat just a couple. (Good Luck with that)
You can also make these with a fruit topping. I think berries work best. If you are feeling fancy you can go as far to make a marbled look, or just cut fresh berries to set on top right before you serve! I have not perfected a marbled look but for my more crafty readers I'm sure you can show me how.
The big lesson I have learned with making cheesecake is your cream cheese has to be at room temperature and so do your eggs. If you use cold cream cheese and eggs your batter with be thick, clumpy and hard to work with. You want your beaten batter to be smooth and creamy, almost like a cheesy cloud.
Mini Cheesecakes
what you need:
2 packages (8oz) plain cream cheese, room temp
2 eggs, room temp
3/4c coconut palm sugar
(you can also use organic cane sugar)
1 1/4tsp vanilla extract
pinch of salt
What to do:
1. preheat oven to 350 and line a mini cupcake pan
2. put all ingredients in a medium mixing bowl
3. using a hand mixer, beat ingredients together on medium speed until mixture is smooth and creamy. (3-4 minutes)
make sure there are no lumps and that batter appears smooth and light
4. fill mini cupcake pan with batter, fill each cupcake all of the way
5. bake on 350 for 15 minutes, cupcakes should be slightly darker in color and look like little pillows
6. take out of the oven and immediately place on a cooling rack. It is very normal for these to shrink, that's why you fill them all the way before baking.
Enjoy!!!
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