Skip to main content

Mini Cheesecakes

So, one day my husband called me asking if we had enough ingredients at home to make something... that's all, make something. What that something is I have no idea! It turned out that at work they all decided to bring in foods to snack on throughout the next day because they'd been so busy. Did he want some kind of dip, a dessert, a side dish? I had no idea. The only thing I KNEW I had the ingredients to make would have been chocolate chip cookies.... well, as I was on the phone with him someone signed up to take cookies so that was out.

I have always wanted to try these little mini cheesecakes I saw in a Nestle Toll House baking ad in a weekly coupon circular. I had long let the coupon (buy one, get one) go expired but I still had the recipe sitting in my "to try" file...

I didn't get to try any of these but apparently they were great. There are a few things I'll do differently when I make them but I'll definitely make them again!

Swirled Cheesecake Nibbles
source: Nestle Very Best Baking

Ingredients
36 vanilla wafers
1 2/3 cups (10-oz. pkg.)Nestly Toll House Swirled Morsels (I used Milk Chocolate and Caramel) 2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs 1 teaspoon vanilla extract
Directions
- Preheat oven to 350° F.
- Place 36 2-inch foil bake cups on baking sheet(s) with sides. (I now realize that I should have used MINI muffin tins and liners... I used regular muffin liners and a cookie sheet, hence the odd shape!!)
- Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 morsels on top of each wafer.
- Beat cream cheese, sugar and flour in large mixer bowl until creamy.
- Add eggs and vanilla extract; beat well.
- Spoon heaping tablespoon of cream cheese mixture into each bake cup.
- Bake for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack.
- While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape.
- Cool completely.
- Cover and refrigerate.

Comments

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Classic Monkey Bread

For a few years I made monkey bread muffins for Christmas morning, and for some reason I got out of that habit. Then we had kids and I thought I'd get back in to it, but I didn't until recently. But I recently made classic loaf Monkey Bread and realized that it's just better than muffins. It's not like a loaf is any less "complicated" to make, or really tastes different, but there is something easier about it. And I haven't had a single loaf bubble over and cause a mess in my oven! I'm so happy to have brought this back in to our lives. Not that it takes long to put together or bake, but this is the perfect lazy weekend (or Christmas morning) breakfast. I have even started the process in advance before, by cutting the biscuits and measuring the sugar and cinnamon in a bag the night before. After all, the biscuit cutting is the most time consuming part. Wake, assemble, and voila! Do you have a big crowd to feed, or kids that devour sweets? Simply

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it