Tuesday, 30 June 2009

• Cheesecake Nibbles/Mini Cheesecakes

  This is a SUPER easy recipe for those people who want a quick desert/snack and who are not as experienced. If you love cheesecake, but can't make the real thing for whatever reason...this is the next best thing!
  (Note: it makes 36 nibbles)
  

  
  
  

  Ingredients:
  36 vanilla wafers
  semi-sweet and white chocolate morsels divided (or you can use any kind of chocolate chips you want)
  2 packages (8 oz. Each) cream cheese, at room temperature
  ½ cup granulated sugar
  2 tbsp all-purpose flour
  2 large eggs
  1 tsp vanilla extract
  
  1. Preheat oven to 350 degrees F.
  2. Place 36 2-inch foil cups on baking sheet(s) with sides, or use 3 muffin pans (that have 12 cups each) and line each of the muffin cups with paper cupcake liners.
  
  (Note: In my pictures, you will notice that I did not follow either of the directions above. Instead, I used a 12-cup muffin pan and lined each cup with foil. I did not have foil cups, so I cut individual squares of foil and stuck them in...and it took awhile. Since the recipe specified foil cups, I wanted to use foil when I later realized I could've just used paper cups which I read in another recipe. So my point is, to make your life easier, if you are using muffin pans, line the cups with paper liners unless you have foil cups and do NOT go through the hassle that I did!...sorry if this sounds confusing)
  
  3. Place one vanilla wafer, flat side-down, on the bottom of each cup.
  
  

  
  

  
  4. Place 5-6 morsels on top of each wafer. (Note: This stage is optional, but it tasted good!)
  
  

  
  
  

  5. Beat the cream cheese, sugar, and flour in a large mixer bowl until creamy.
  
  

  
  

  
  6. Add eggs and vanilla extract; beat well.
  7. Spoon heaping tbsp of cream cheese mixture into each baking cup.

   

  8. Bake for 15-17 minutes or until just set and not browned.

  9. Remove from oven to wire rack. While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape.
  

  
  

  
  10. Cool completely. Cover and refrigerate. *Note: You don't have to top the cheesecake nibbles with chocolate chips. You can put caramel or chocolate syrup, fruit, or even whipped cream. It's up to you :)
  And here is the final product:
  
  

  
  

     
  
  

  
  

  
  
  

  
  

  
  *This is another recipe that is similar, but slightly different: it has a chocolate batter mixed into it to give it a swirled effect and the base is made of crushed chocolate covered graham crackers (or instead of that, plain graham crackers)
  
  

  Swirled Mini-Cheesecakes
  

  
  

  Ingredients:
  1 cup finely crushed chocolate-covered or plain graham crackers (whichever kind you want)
  1 1/2 packages (8 oz) cream cheese, softened
  1/2 cup sugar
  1 tsp vanilla
  1/2 cup milk
  2 eggs
  1/2 cup semi-sweet chocolate chips, melted and slightly cooled
  
  1. Preheat oven to 325 degrees F. Line muffin pan with paper liners.
  2. Spoon about 1 tbsp crushed graham crackers into each cup, and press flat with the bottom of a drinking glass or spoon. Set aside.
  3. Place softened cream cheese into a mixing bowl and beat in mixer at speed 4 for about 2 minutes until smooth.
  4. Stop, scrape bowl, and add sugar and vanilla. Beat at speed 6 until smooth and fluffy, about 1 minute.
  5. Stop and scrape bowl. Turn to speed 2, and gradually add milk then eggs, 1 at a time, beating 15 seconds after each addition.
  6. Stop and scrape bowl. Turn to speed 4 and beat 30 seconds. Remove half of the batter.
  7. Divide the half of the batter taken out from the bowl, evenly in the individual cups of the prepared muffin pan.
  8. If there is leftover batter, return it to the mixing bowl and add the melted chocolate. Turn to speed 4 and beat until well blended, about 1 minute.
  9. Divide evenly among the half-filled muffin cups. Spread evenly, then take a knife and cut into the batter of each cup and swirl it (only slightly and not all the way to the bottom) to create a marbled effect.
  10. Bake for 20-25 minutes, or until centers are almost set.
  11. Cool completely on wire racks. Store covered in refrigerator. Remove paper liners before serving.
  12. It is optional, but you can top it with whipped cream, chocolate powder, chocolate curls, syrup, etc. for extra yumminess!
  
  (Note:  When mixing the batter in the mixer, from experience, I found that when I did not stop the mixer and scrape down the bowl and give it mix with a spoon/ spatula every now and then, the batter did not mix properly and there were lumps of cream cheese at the very bottom. So make sure to scrape down the bowl often and mix in any leftover batter that is stuck to the sides of the bowl and any lumps left at the bottom. You want to have a smooth, creamy, consistent batter!)
  
  

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