Raise your hand if you love cheesecake. (Me!) Raise your hand if you have three hours and a springform pan. (Not me!) Actually, I do have a springform pan, but I never use it. Not when I can make these oh-so-cute and tasty mini cheesecakes! Plus, they only take a half an hour from start to finish!
The recipe that I have for these says to use Vanilla Wafers for the bottom crust. I made them this way for years. Then I thought, “Hey! What if I used an Oreo for the bottom crust?” A chocolate crust with cheesecake? Yes please! So I split an Oreo in half and scraped out the frosting. Then I dropped the halves into the bottom of the cupcake liners and voila! Chocolate crust!
To top these cheesecakes, you can either use canned topping (like cherry pie filling), jam, or my Berry Topping for Ice Cream, using any type of berries you would like. You could also just top them with a bit of whipped cream and fresh fruit. The possibilities are endless!
There is one thing that will help you immensely in making these cheesecakes. It is the OXO Good Grips Non-Stick 12 Cup Muffin Pan. With regular muffin pans, you are always sticking your hot pad into the muffins or cupcakes as you take them out of the oven. The OXO muffin pan has wide edges so that you can easily remove them from the oven without worrying about dropping the pan, burning yourself, or ruining your cupcakes (or cheesecakes, in this case). I used this muffin pan in the recipe for my Double Ginger Molasses Cookies. You totally want to get one of these.
These little desserts are always impressive. They are perfect for weddings and baby showers and any other party you can think of. They can be eaten without a fork and don’t get any plates dirty (like traditional cheesecake). Don’t get me wrong. I will never turn down a piece of regular cheesecake. As long as somebody else makes it.
- 24 vanilla wafers or 12 Oreo cookies, split in half
- 2 (8 oz.) packages cream cheese
- 3/4 cup sugar
- 1 Tbsp. lemon juice
- 1 tsp. vanilla
- fruit topping of your choice
- Preheat oven to 375 degrees.
- Place one vanilla wafer or Oreo half in the bottoms of 24 cupcake liners.
- Mix all the other ingredients (except the fruit topping) until light and fluffy.
- Spoon into the cupcake liners, filling each about 3/4 full.
- Bake for 15-20 minutes.
- Cool and top with fruit, nuts, whipped cream, chocolate or caramel sauce, etc.