They say that the way to a man’s heart is through his stomach. And in the case of The Husband, these Mini Cherry Cheesecakes will do him just fine. Sometimes it even gets a household chore or two done. Just sayin’.
I don’t make them that often, because if I do, the entire batch will be gone within a day or two, but for his recent birthday, they made an appearance. I figured with a church picnic around the same time, I could take half of them there, and cut down on the temptation a bit. Much to his chagrin, I’m sure, but I don’t think he noticed that there were a few missing. And our secret is safe here, right?
This is one of those recipes that has been around forever, and with the internet, many variations have sprung forth. We happen to like the traditional one; nothing fancy needed here, thankyouverymuch. Within minutes, they’ll be happily baking away in the oven and perhaps you’ll be making someone in your life as happy as The Husband. Forget The Husband, Nicholas certainly doesn’t pass these up either. Totally kid-approved, and really, what could be cuter than a hand-held cheesecake? Well, perhaps cupcakes…
Hungry for more cheesecake recipes?
Bake or Break has some very decadent Chocolate Chip Cookie Dough Cheesecake Bars.
Closet Cooking’s site features some No Bake Cheesecakes with a Maple Pecan Crust.
And just in time for Fall, Culinary Concoctions by Peabody has a Caramel Apple Toffee Cheesecake.
12 vanilla wafers
Two 8 oz. pkgs. cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
Cherry and/or blueberry pie filling
Preheat oven to 350. Line muffin tin with foil liners and place vanilla wafer in each. Beat cream cheese, sugar, vanilla extract and eggs in mixing bowl on medium speed until well blended. Fill muffin cups 3/4 full. Bake 15-20 minutes until set. Cool. Top with pie filling. Chill.