Mini Cheesecakes
Creamy, mini cheesecakes are delicious, hand held bites that are perfect for holiday entertaining. Impress your guests with this simple yet elegant dessert! These scrumptious little bites of cheesecake are creamy and delicious, yet they are not too sweet. For me they are about 3 bites, which I think is the perfect amount of dessert. How to make mini cheesecakes The Chocolate Crust Crush 1/2 package of chocolate wafer cookies in a food processor and add 2 tbsp melted butter. Use a shot glass to press the crust into the bottom of 18 miniature cupcake wrappers. I used a 2 1/4″ muffin tin from Ikea. The Cream Cheese Filling In a large bowl, using either a hand mixer or a stand mixer, beat together 1/2 cup sugar and two 8 ounce packages of room temperature cream cheese until smooth. Beat in 2 eggs, 1/2 tsp vanilla, and 1 tbsp corn starch until blended. Stir in 1/2 cup sour cream. Pour the mixture over the cookie crusts and bake at 350 degrees for 15 minutes. Remove from the oven, allow them to cool, then remove the cupcake wrappers. The Frosting While the mini cheesecakes cool, use a hand mixer or stand mixer to make the frosting. To a large bowl or the stand mixer, add 1/4 cup softened butter, 4 ounces room temperature cream cheese, 1 cup powdered sugar, and 1/2 tsp vanilla. Mix until smooth. Add the frosting to a piping bag or a zip lock bag and snip off a corner. Pipe the frosting on the top. Then, with a small metal strainer, dust them with cocoa powder, and top each one with a chocolate covered espresso bean. Enjoy! If you like this recipe, you might also like: Chocolate Almond Cheesecake Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Mini hand held desserts that are perfect for entertaining!