Photography by Angus Ferguson
Food Styling by Ashley Denton
Prop Styling by Jane Hardin
First published in Wish November 2006
Holiday-Guide
Two-Bite Cheesecakes
Forgo the extra steps – and calories – of making a crust, and whip up a batch of these impressive minis in minutes flat.
Ingredients (Makes 15)
| 2 | 250-g packages cream cheese, room temperature |
| 1/2 | cup granulated sugar |
| 1/2 | teaspoon vanilla |
| 1 | tablespoon lemon juice |
pinch salt | |
| 2 | eggs |
Instructions
1. Preheat oven to 325 F.
2. Place standard-sized muffin cups into a muffin tin. Using an electric mixer, blend cream cheese with all ingredients until smooth and fill each with 1/4 cup of cheese mixture. Bake for 25 minutes.
3. Cool and decorate.
Tasty toppings
Try anything from fresh fruit to cute candies. We topped ours with blueberries, cherries, raspberries, shaved chocolate and crushed walnut brittle. Editor’s Secret: “Using canned pie filling is not only super easy – it looks and tastes great on these minis. I served them at a recent dinner and my guests thought they were from a fancy cake shop.” – Andrea Stewart
Nutritional information
Nutrients per 2 tarts (with 1 teaspoon filling): 161 calories, 13 g fat, 3 g protein, 8 g carbohydrates, 0 g fibre, 148 mg sodium.
Comment on "Two-Bite Cheesecakes"
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L Hassan writes:
This recipe was so easy, however some of the cheesecakes caved in the middle--which I've heard is a common problem when making this dessert--even though I followed the recipe exactly.
They also need a lot of time to cool before you add the toppings, so be aware of that.
All in all not a bad recipe although because of the soft middle I'm not sure I'll try it again.
—posted October 26, 2006 at 5:49 p.m.
Caroline, Toronto writes:
To add a bit of a twist, I usually add one vanilla waffer (usually I use Nilla cookies right out of the box) to the bottom of each muffin paper, before I add the cheese spread. It melts beautifully and when your guests take a bite, it's like they have their very own mini-crusted cheescake. I've been making this recipe for years and everyone always raves about how cute they are!
Enjoy!
—posted November 3, 2006 at 3:40 p.m.
ann writes:
nice
—posted January 13, 2009 at 1:01 p.m.
tana writes:
why lemon juice?
—posted January 13, 2009 at 1:01 p.m.
Amber writes:
These look very good
—posted January 13, 2009 at 1:02 p.m.
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