Mini Cheesecakes
For us, any size cheesecake can be considered "hand-held." For "normal" folks, these mini ones are probably more appropriate.
- 18 vanilla wafer cookies
- 2 (8-oz) packages cream cheese, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- Lemon curd or fruit preserves for topping, optional
Preheat oven to 350 degrees.
Line muffin tins with decorative paper or foil baking cups. Place one vanilla wafer in the bottom of each cup.
In a medium mixing bowl or in the bowl of a standing mixer, add cream cheese, sugar, eggs and vanilla. Mix on low speed for 1 minute, then increase the speed to high and continue mixing for 3 minutes, until light and fluffy.
Spoon mixture into prepared muffin cups to ⅔ full.
Bake for 20 to 25 minutes, until golden and set. Remove from pans to cool, and refrigerate until serving. Top with lemon curd or preserves, if desired.
- For a yummy variation, try substituting Nabisco Famous Chocolate Wafer Cookies for the Nilla Wafers, and top with raspberry preserves.
- The cheesecakes can be made ahead (without the toppings), wrapped tightly, and frozen for up to 3 months. Defrost them in the fridge the night before, and top them before serving.
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