These little cheesecakes are SUPER easy to make and they are my absolute favorite dessert to add to any party. Of course, if you'd like to make a "glutenous" version you could make a traditional graham cracker crust and put in the bottom of each muffin tin. The advantage of these little mini cheesecakes is they are easy to serve and make a pretty display on the dessert buffet.
shredded coconut or granola
fresh or frozen berries
16 ounces cream cheese
1/4 cup sugar (I use organic)
2 eggs
1/2 tsp vanilla
Instructions:
Preheat oven to 350. Line muffin tins and sprinkle with shredded coconut or gluten free granola. Place a few fresh or frozen blueberries or other berries over first layer.
Cream together softened cream cheese, sugar, eggs and vanilla. Divide the mixture evenly among 12 muffin tins. Bake for 20 minutes or until almost set in the middle. Cool completely.
Serving Variations:
-Garnish with fresh berries and whipped cream.
-Make a chocolate ganache by melting white chocolate chips and a little cream and smooth over cooled cheesecakes. Add fresh berries if you like.
-Make a fruit puree using fresh or frozen berries and dollop a little on top of cheesecake (prior to baking) and swirl together.
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