Mini Cheesecakes

Cherry Garcia Mini Cheesecakes

Peanut Butter Mini Cheesecakes

For the past couple weeks, Leah and I have been catering for weddings. For the last one, one of the desserts we made was mini cheesecakes. These were a big hit. Plus they were scrumdiddlyumptious. You just can't go wrong with cheesecake.

Cherry Garcia Mini Cheesecakes

• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup maraschino cherries, chopped
• 1 package vanilla wafers, for crust
• (or) coconut-flavored cookies mixed with melted butter (I recommend this crust because the nutty flavor pairs deliciously with the cherry and chocolate.)

Directions

Preheat the oven to 350 degrees F. Line miniature muffin tins with mini paper liners. Crush the vanilla wafers (or coconut cookies with butter) into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Stir in the maraschino cherries. (You can also add red food coloring to make the cheesecakes more appealing.) Fill each mini muffin liner with this mixture, almost to the top. Bake for about 15 minutes. Cool. Top each with a dollop of whipped cream. (We mixed cool whip with cream cheese, and added about 1 cup of powdered sugar.) Drizzle each with dark chocolate.

Peanut Butter Mini Cheesecakes

• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup peanut butter
• a splash of milk, as needed
• 1 package vanilla wafers, for crust

Directions

Preheat the oven to 350 degrees F. Line miniature muffin tins with mini paper liners. Crush the vanilla wafers into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Stir in the peanut butter. Mix in the milk. Fill each mini muffin liner with this mixture, almost to the top. Bake for about 15 minutes. Cool. Top each with milk-chocolate and sprinkle with crushed toffee (we used Almond Roca).