Day 1: Mini Cheesecake

Day 1: Mini Cheesecakes.

I got this recipe from my friend, Laura. I love making these because they are super easy, quick, and simple to mix and match flavors. I made these for Christmas with Kurt's extended family today, and made them all turtle cheesecakes. I've also done strawberry glazed and topped others with just chocolate chips.

Here's what you'll need.

-2 room-temperature 8 oz blocks cream cheese

-3/4 cup white sugar
-2 eggs
-1 tblsp lemon juice
-1 tsp vanilla
-24 vanilla wafers
-24 cupcake liners

Whatever kind of topping you want. If you want fruit topping, buy a can of pie filling. Chuck it in the fridge until after these are baked. If you're using chocolate chips, they can go on before you bake. Keep nuts and sauces until after as well.

Okay? Now. Here is what you do.



Line two muffin pans with cupcake liners. Place one vanilla wafer, flat side down, in each liner.



Next, beat the cream cheese until light and fluffy.
Like this.



Then add the eggs, one at a time, beating each one well. Mix in lemon juice and vanilla. Mix until fluffy again. Seeing a pattern here? It will also look nice and shiny smooth.



I use an ice cream scoop to put the mix in the pans. It gets a roughly even amount in each space, and it's easy to get it in the pans. You'll want to fill these babies about half full. If you have extra batter, make some of them a little fuller.



Top with the chocolate chips, if you are using them, then bake these puppies at 350 degrees for 15-20 minutes, or until the tops look all satiny. See? Yum!



Cool these on a wire rack, until cool to the touch. When they've cooled, you can add your toppings. The turtle ones have mini chocolate chips, caramel sauce and chopped pecans.



After you've topped them, pop them in the fridge for at least 4 hours. Overnight is better. Keep them in the pans so they hold their shape better.



So, there. Day one down!
Tomorrow will be Italian Beef in the crockpot. Mmm!