These are completely
(almost entirely) from scratch!
I am very proud of
this recipe!!
It is a simple
recipe (with few ingredients),
it's easy (SO not
difficult)
and oh so good (yes,
yes, YES!!).
You can eat these minis plain, top them with fresh fruit,
pie filling or (my favorite) homemade strawberry topping. Click here to find that recipe!
I like to buy my cream cheese on sale, usually around
Christmas time, and freeze it.
Cream cheese freezes really well. And if you forget to take it out of the
freezer don't worry! You can start this
recipe with a frozen block of cream cheese.
You won't notice any difference.
*nodding head with big reassuring smile*
Ingredients
1 cup Graham cracker crumbs
2 tbsp Sugar
3 tbsp Butter, melted
2 packages of Cream Cheese, each pkg is 8 ounces
1/2 cup Sugar
1 tsp Vanilla
2 Eggs
How To (makes 16)
1. Combine first 3 ingredients in a bowl. Mix well.
Line a muffin tin with paper cups.
Scoop a mounded tablespoon of mixture into each cup. Press down firmly.
2. Unwrap cream cheese and place in a medium bowl. Soften cheese by putting it in the microwave
for 30 seconds. Keep cooking, 30 seconds
at a time, until soft enough to poke a fork through.
 | |||||
| To make using the electric beater easier, I often beat the cream cheese with a fork before adding the sugar. |
3. Add the half cup of sugar to the soft cream cheese and
beat together with an electric mixer.
4. Add eggs one at a time.
Continue beating until well combined.
5. Pour the cream
cheese mixture into the muffin cups (approximately 1/4 cup of batter per cup).
6. Bake 325F for 25 minutes.
Let cool in pan. Remove and
chill.
 |
| They will look puffed and have cracks when done cooking. |
7. Top with fruit, chocolate sauce or keep it plain.
These are truly
fantastic!
I wish smell could
travel through photos.
These are heavenly!
Remember to bookmark
this recipe.
I know you and your
family will want to make these
over and over again.
Happy thoughts,
Andrea
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