Thursday, November 12, 2015


For a recent baby shower, I prepared mini cheesecakes, broccoli salad, and my favorite white cupcakes.  The cheesecakes were a hit! I love that they were bite-sized, so you didn't feel to guilty eating one.. or two... enjoy!

From Kraft Recipes

  • 1 cup graham cracker crumbs
  • 3/4 cup plus 2 tbsp sugar, divided
  • 3 tbsp butter or margarine, melted
  • 3 pkg (8 oz each) cream cheese
  • 1 tsp vanilla
  • 3 eggs
Optional topping:
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tbsp lemon zest

Heat oven to 325 degrees.  Mix graham cracker crumbs, 2 tbsp sugar and butter.  Press onto bottoms of 18 paper-lined muffin cups, lightly greased.

Beat cream cheese, vanilla and remaining sugar with mixer until blended.  Add eggs, one at a time, mixing on low speed after each just until blended.  Spoon over crusts.

Bake 25-30 minutes or until centers are almost set.  Cool completely.  Refrigerate at least 2 hours.

For optional topping: Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes.  Top with blueberries and zest.

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