Mini Cheesecake

Erin and I subscribe to the "Good Things Catered" blog. This is a really good blog. It is also where we got this next recipe. I liked the idea of making mini cheesecakes with vanilla wafers and not having to make a crust or a water bath for a big cheese cake. This recipe is good if you just want a few bites of cheese cake.

gather together:

• about 30 Nilla wafers
• 1 (8oz) package cream cheese, softened
• 2 Tbsp sour cream
• 1/3 cup sugar
• 1 egg
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract

Directions:

• Preheat oven to 375 degrees.
• Line mini cupcake tin with liners and place Nilla wafers into bottom of cups (you may have to trim these slightly)
• In bowl of stand mixer, combine cream cheese and sugar.
• Beat to combine well until light and fluffy, about 2 minutes.
• Add sour cream and egg, mixing well to combine.
• Scrape down sides of bowl, add lemon juice and vanilla and mix to combine well.
• Remove from stand mixer, scrape sides and hand beat to make sure mixture is combined well.
• Using mini cookie scoop or teaspoon, fill each liner almost to the top.
• Place in oven and bake 15 minutes.
• Remove from oven and let cool.
• Cover tightly and place in fridge overnight, or at least 4 hours before serving. (yeah, like that happened...we put them in the fridge until they were cool enough to eat)

As you can see, we topped ours with fresh blueberries and cherry pie filling. We had to hurry and take the pictures because Anthony was eating these as fast as we could top them.