Yep...I'm a cheesecake lover. And these little guys are so fun.
I've been making these for years. They are perfect for bridal or baby
showers because it's just a few bites of deliciousness. My favorite way
to serve them is set them on a big platter surrounded by all kinds of
different toppings. Fruit, caramel, chocolate or just use a dollop of
preserves...there's always something for everyone! You can even make a
few of them crustless for those who need to eat gluten-free!
Elfin Cheesecakes
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons butter – melted
Mix graham cracker crumbs, sugar and melted butter. Place 2 tablespoons of mixture into the bottom of 12 – 15 lined muffin cups.
OR:
Place one Vanilla Wafer in the bottom of each cup.
Cheesecake Filling
1 ½ 8-ounce packages cream cheese – room temperature
½ cup sugar
1/8 teaspoon nutmeg
½ teaspoon vanilla
2 eggs
Heat oven to 325 degrees. Prepare cupcake pan with liners.
In a large mixing bowl, combine cream cheese, sugar, nutmeg, vanilla and eggs. Mix on medium speed until well combined. Scrape bowl occasionally. Spoon some of the mixture into each lined cup – filling 2/3 full. Bake 20 – 25 minutes or until set. Cool to room temperature then chill. Before serving, remove liners.
Serve with your choice of cheesecake toppings.
Elfin Cheesecakes
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons butter – melted
Mix graham cracker crumbs, sugar and melted butter. Place 2 tablespoons of mixture into the bottom of 12 – 15 lined muffin cups.
OR:
Place one Vanilla Wafer in the bottom of each cup.
Cheesecake Filling
1 ½ 8-ounce packages cream cheese – room temperature
½ cup sugar
1/8 teaspoon nutmeg
½ teaspoon vanilla
2 eggs
Heat oven to 325 degrees. Prepare cupcake pan with liners.
In a large mixing bowl, combine cream cheese, sugar, nutmeg, vanilla and eggs. Mix on medium speed until well combined. Scrape bowl occasionally. Spoon some of the mixture into each lined cup – filling 2/3 full. Bake 20 – 25 minutes or until set. Cool to room temperature then chill. Before serving, remove liners.
Serve with your choice of cheesecake toppings.
Here's what you'll need to make
these itt-bitty cheesecakes.
Mix
together the graham cracker crumbs,
the sugar and the butter. Or you
can use a
vanilla wafer in place of the graham cracker crust.
Place
about 1 - 2 tablespoons of crackers crumbs
in the bottom of a cupcake
liner. I have this nifty
tamping tool I use but you can use whatever
works for you.
A spoon, the end of a wooden spoon, your fingers....
Mix together the cream cheese,
eggs, sugar, vanilla and nutmeg.
Beat it until it's smooth and creamy.
I
used a pastry bag to fill my cups..but you
can use a spoon or and ice
cream scoop. This
method works great, though..and no drips!
Fill the cups about 2/3 full then bake 'em up!
Let them cool to room temp then chill.
Top with fruit, preserves, sauce....
caramel is YUMMY! Enjoy!
