Mini Cheesecakes

Mini Cheesecakes with Raspberries

These miniature cheesecakes are a wonderful dessert.  The recipe just makes 6, so you can make cheesecake anytime. No need for a party or special occasion. Also, no need for a springform pan. These are baked in muffin tins.

The recipe is very simple. The little cheesecakes are baked in less than half and hour. Once baked and cooled, you can top them with all sorts of fruits, jams, chocolate sauce or whipped cream.

I used some raspberries for this batch. The creamy filling works so well with the tart/sweet berries. I brushed a little raspberry jam over the top, but you could also sprinkle the berries with a little sugar, if you prefer.

You can use a mix of berries and seasonal fruit. Raspberries and blueberries would make a great combination. I like fresh peaches with berries, too.   They bake quickly and can be frozen. I freeze them plain, then top with fruit or jam when ready to serve.

Mini Cheesecakes

6 vanilla wafers

Filling

1 (8 oz.) pkg. Cream cheese, softened

1/4 c. sugar

1 t. vanilla

1 egg

Preheat oven to 350 degrees. Line 6 muffin tins with paper or foil liners and place a vanilla wafer in each cup. Beat the cream cheese with the sugar until well blended. Beat in vanilla, then egg. Spoon the cheese mixture into the muffin tins and bake for 20 minutes, or until set. They will be pretty full and will puff up while baking. They will also settle when cooling. Once cooled, arrange fruit on the top of each little cheesecake.Makes 6.

For the raspberry topping, I used about a cup of raspberries and 1/2 c. of raspberry jam. I placed a few berries on each cheesecake. Then I warmed the raspberry jam and brushed it gently over the tops. Chill before serving.