Wednesday, February 24, 2010

Mini Blackberry cheesecake - Recipe

I've been meaning to make this mini cheesecake for a while now but I really haven't had any chance, but last night I was just itching to do something so I figured I would make it. I like this cheesecake coz it's simple, super easy and it's NOT too sweet. Remember, I don't have a sweet tooth so this is perfect for me. NOT TOO Sweet :-) and it doesn't have a lot of ingredients.

Yup! That's all you need and of course the topping you will for the top, which is your pick. I picked Blackberry filling, not in picture.
I block of cream cheese, already in the bowl, then the 1/4 cup sugar
1 tsp. vanilla extract and mix well.
Add 1 egg and mix well again till there's no more lump.
I used the mini Reynold's baking cups so I don't have to use the muffin pan.
You take a Nilla wafer or any vanilla wafers, they fit perfectly on the bottom. Flat side on the bottom part. If you use the regular mini cupcake cups, it won't work. They're too small.
Fill just a little halfway up and then we bake.

I forgot to turn the timer on good thing I had a good sense of smell. LOL! Yes, I browned the top part a bit much. It still tasted good.

All ready to be eaten, YUMMM!!!

The blackberry is really dark, LOL!

Sorry, I couldn't wait and took a bit hehehe! It was sooo good, I might have another.

Here's what you need:
  • 1 pkg. (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg
What to do:
  1. Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add the egg and mix well.
  2. Place vanilla wafer flat side down the baking cup (I used about 15 mini baking foils for this, so if you want to make more just double the ingredients) Fill the cup a little bit halfway up.
  3. Bake for 25-30 minutes till the middle is set (not brown like mine, LOL) Cool completely and place in the fridge for an hour or 2 then place filling.

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