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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 18 |
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Delicious mini cheesecakes that can be made as an assortment of chocolate, strawberry jam, apricot, peach, pineapple, or any other flavor. Go ahead,.. indulge. Great for controlling the urge to eat a whole cheesecake, and can be wrapped tightly and frozen up to 2 months (thaw in refrigerator). Can also be made into a whole pie if desired. Ingredients:
8 ounces cream cheese, softened |
1/3 cup sugar |
1/2 cup sour cream |
1 egg, beaten |
1/2 teaspoon vanilla extract |
12 mini graham cracker tart crusts |
1/4 cup chocolate syrup (or your favorite jam) |
Directions:
1. Preheat oven to 350°F Beat cream cheese and sugar till smooth. Add sour cream, then egg and vanilla. Mix on medium speed until well incorporated, scraping down sides of bowl to prevent lumps.
2. Pour batter evenly into each graham tart. Dollop with a 1 teaspoon of jam or chocolate syrup. If using of chocolate syrup, using a toothpick, swirl the chocolate through the batter. Bake for 20-25 minutes until set.
3. Remove from oven and place on cooling rack for 30 minutes Then refrigerate for 2 hours. Great served with a dollop of whipped cream.
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