Regardless of the season, miniature Cheesecakes add a touch of elegance to any meal or occasion. If I am having guests for a sit down meal, this is a perfect dessert to serve. Simply place three or four on a plate, and serve.
For a Fourth of July Celebration, top some with a cherry, some with blueberries, and leave some plain.
- 2 Tablespoons Butter
- ½ cup Flour
- 8 oz. Cream Cheese
- 1 egg
- 2 Tablespoons Lemon Juice
- 3 Tablespoons packed Brown Sugar
- 1/4 cup finely chopped Pecans
- 1/4 cup Sugar
- 2 Tablespoons Milk or Half and Half
- 1/2 teaspoon Vanilla
Cream butter. Add brown sugar, flour and nuts. Blend until it resembles cornmeal. Place mini paper liners in the cups of a mini cupcake pan. Press 3/4 teaspoons into mini paper liners. Bake 10 minutes. Remove from oven and allow to cool.
In a mixer, beat the cream cheese and granulated sugar together. Add the remaining ingredients and best until smooth.
Add the cheesecake mix to the crust, filling to just below the top of the liner. Bake at 350 degrees until the cheese is set, approximately 20 minutes. Remove from oven and allow to cool completely.
Refrigerate for at least one hour before serving. Serve chilled. If placed in an air-tight container, these will keep frozen for up to 2 months.
When ready to serve:
Place miniature cheesecakes on a serving platter. Top with one cherry from a can of cherry pie filling, or one or two blueberries from a can of blueberry pie filling.
Tips for Miniature Cheesecakes
Mini cupcake liners come in all colors and styles. For Christmas, I like to use the silver ones. For fourth of July, you can use red, white and blue.
If you are making them for a party, try one of the colorful versions – these are just too cute to pass up!
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