Mini Cheesecakes

I'm all about mini foods lately, especially dessert recipes for one or two people. There is something so aethetically pleasing about miniature desserts. They just look better and somehow taste better. I always want ten more mini cupcakes or mini cookies, but am usually all set after eating one cupcake. Is it a mental thing? Or are mini desserts just that irresistable?

Continuing my mini dessert obsession, I figured I'd make mini cheesecakes. When I originally found this recipe, I thought it would only make a few cheesecakes; turns out I had enough batter to fill every one of my cute, petite, pre-made graham cracker crusts. Love it when kitchen surprises work out in my favor!

Not only are these cheesecakes adorable, but they are a cinch to make. Only five ingredients, one mixing bowl required, and ten minutes of your time is all it takes to prep these delights for the oven. The worst part about this recipe is waiting for the cheesecakes to cool completely in the refrigerator before devouring. My impatient self stuck one in the freezer so that I could speed up the cooling process. Thirty minutes later and I was in cheesecake heaven.

Another great thing about this recipe is that they are plain, mini cheesecakes, which means you can jazz them up however you see fit. I decided to drizzle mine with some raspberry chocolate hot fudge sauce that was slightly warmed. Talk about amazing! But you can top your cheesecake with fruit, caramel sauce, whipped cream, chocolate chips, candy, nuts, or whatever you are craving. There is nothing that won't taste amazing with this rich yet fluffy mini dessert.

Mini Cheesecakes (adapted from Dessert for Two)

(6 cheesecakes)

6 pre-made mini graham cracker crusts

6 ounces cream cheese, room temperature

1 egg

1/4 cup plus 2 Tbsp granulated sugar

1/2 tsp vanilla extract

Preheat oven to 375 degrees. Place the mini crusts on a baking sheet.

Add the cream cheese, egg, sugar, and vanilla to a mixing bowl. Mix ingredients together with an electric mixer until they are well blended and very smooth.

Divide the batter between the pre-made crusts. Bake for 11-13 minutes, or until cheesecakes are set and no longer giggle in the middle when moved. Remove from oven and let cool slightly before putting them in the refrigerator. Refrigerate the cheesecakes for 1-2 hours, or until chilled. Serve plain, with fruit, hot fudge, caramel drizzle, or other toppings.

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Nutritional Info
Servings Per Recipe: 6
Amount Per Serving:
Calories: 255.4
Total Fat: 15.6 g
Cholesterol: 62.0 mg
Sodium: 209.9 mg
Total Carbs: 26.8 g
Fiber: 0.3 g
Sugars: 21.1 g
Protein: 4.0 g

Pros:
-Simple list of ingredients
-Easy and quick to make
-Pretty presentation
-Makes a small amount (can easily be doubled)
-Versatile-serve with fruit, chocolate sauce, caramel sauce, or other toppings

Cons:
-Must wait for cheesecakes to cool completely before eating!

This recipe can also be found on Reading and Recipes! Check it out. :)