Why, hello! I’m here…which is something I haven’t been for awhile.
Things have been kind of serious around here, as of late. I have made some major life decisions like finally dealing with a problem I’ve been having (which I am not ready to talk about yet), deciding to go back to school (for my Masters in Biology), I’ve shared a picture of my abdomen on social media (what the whaaaa!?), and I made cheesecake.
Yeah. Sometimes life gets crazy. Shall we tackle it and move on? Yes and yes.
So…to touch on the most important thing mentioned in my first paragraph…cheesecake. I am pretty sure that I confessed my love for cheesecake in a post just a couple of weeks ago, however, I have never made my own. I was always intimidated. I mean, there was always talk about using a special pan, preparing a water bath, making sure I don’t bake it too long, which can happen in a split-second, etc. I was totally stressing, people!
Well…since I have been plowing through the things that I have been avoiding and have been scaring me, I decided to keep rolling with it and make a cheesecake. But, I didn’t just make a cheesecake. I made mini cheesecakes. We all know that throwing ‘mini’ in front of anything makes it cute and spectacular…and also void of any calories. True story.
These mini beauties do not require any special pans or water baths and are super easy. Also a true story.
Mini Muffin Cheesecakes
4-5 whole graham crackers (I used cinnamon graham crackers)**
4 tablespoons butter
1-2 tablespoons water
Filling (adapted from Kraft’s 3-step mini cheesecakes):
1 block of Neufchatel cream cheese, softened
1/4 cup granulated sugar
1//4 teaspoon vanilla
1 egg, at room temperature
Preheat oven to 325.
Break apart the graham crackers, add them to a food processor and pulse until crackers are further broken and crushed into fine crumbs. In a small bowl, melt butter in microwave. In a medium bowl, combine graham cracker crumbs with butter and stir until coated evenly and crumbs start to stick together. At this point. test the consistency to see how well the crumbs hold together…add water a tablespoon at a time if more liquid is needed to make the crumbs more ‘sticky’.
Line a 6-muffin tin with paper liners and spoon 1-2 teaspoons into each liner. Using the back of the spoon (or your fingertips!), press the crumbs evenly onto the bottom on the liner. Place the muffin tin in the refrigerator while preparing the cheesecake filling.
In a mixer, beat cream cheese, sugar and vanilla until smooth. Add egg and mix until blended.
Remove crusts from refrigerator and spoon cheesecake filling into each liner on top of each graham cracker crust. Fill with 1-2 tablespoons of filling or until the lined cup is approximately 3/4 of the way full.
Bake for 20 minutes or until the centers are almost set (they should still ‘wiggle’ if you gently shake the pan). Remove each cheesecake from muffin tin and set on a wire rack to cool. Once completely cooled, place in refrigerator and chill for 2-3 hours.
Serve in the paper liners or remove and serve on a cute dish!
Yield: 6 mini cheesecakes
**I used cinnamon graham crackers, but if you don’t have those, you can add cinnamon (about 1/4 teaspoon) and sugar (about 1/8 cup) to the food processor when you pulse the crackers.
Also, feel free to top each cheesecake with fresh fruit, chocolate sauce, candy bits, or pretty much anything you can imagine!
I’m facing life head on. Eating cheesecake along the way. And totally loving every minute.
With much Love and Laughter,
Something to share: Have you ever made a cheesecake? Have you made any major life changes or decisions lately?